458 corn recipes

Lightened-up hash brown casserole with frozen shredded potatoes, evaporated skim milk, nonfat sour cream, and sharp cheddar under a crisp buttered cornflake crust. A church-potluck classic, reformed.

Southern okra soup with bacon, tomatoes, corn, green chiles, and a squeeze of lemon juice. A simple, quick one-pot soup that simmers in about 15 minutes once everything is in the pot.

Cherry almond glazed pork loin roasted low and slow, then finished with a spiced cherry preserves glaze of cinnamon, nutmeg, cloves, and toasted almonds. A show-stopping holiday roast.

Thick, freezer-friendly broccoli cheddar chowder loaded with hash browns, corn, and pimientos. Mix it up, freeze it, then reheat for a cozy weeknight bowl.

Homemade grainy mustard with mustard seeds, white wine, vinegar, and a touch of corn syrup. Bold artisan-style condiment that keeps for a month in the fridge.

Grilled chicken and avocado fans topped with fresh strawberry serrano salsa and crispy fried corn tortilla strips. A bright, colorful Mexican-inspired plated dish.

Possee stew made from five cans: stewed tomatoes, chili beans, corn, hominy, and green chilies. A dump-and-heat pantry stew ready in 15 minutes flat.

Foil-packet chicken breast dinner with corn, green beans, and onions in a Parmesan-garlic seasoning. Easy grill or oven meal with minimal cleanup.

Hollowed tomatillos stuffed with cheddar, cream cheese, corn, and ground red chile. A no-cook Mexican-inspired appetizer you can prep ahead and serve cold.

Filo shrimp puffs with spiced shrimp, coconut, ginger, and turmeric wrapped in flaky filo pastry triangles and baked golden. A crispy, aromatic appetizer with Southeast Asian flair.

Louisiana alligator with boudin cream sauce: flour-dusted alligator medallions flash-sauteed and plated on cornmeal cakes under a bourbon-flamed boudin sausage cream sauce. Authentic Cajun fine dining.

Cheesy chili over corn chips with ground beef, tomatoes, chili powder, and melted cheddar stirred in until gooey. Half nachos, half chili bowl, and ready in about 30 minutes.

Quick breakfast tacos ready in minutes: warm corn tortillas with melty cheddar and salsa, then fill with fluffy scrambled eggs. A light, high-protein breakfast for busy mornings.

Mexican escabeche-style pickled vegetables with carrots, cauliflower, zucchini, jalapeños, and olives in a tangy herbed vinegar brine. Chill overnight and serve as a zesty side.

Reuben omelet that turns the deli classic into breakfast: tender eggs folded over Swiss cheese, lean corned beef, and tangy sauerkraut. Diner-style brunch in 25 minutes for two.

Baked macaroni and cheese with canned tomatoes, basil, mustard, and a crunchy cornflake topping. A simple, small-batch casserole for two with a bubbly, golden crust.