706 corn recipes

Fat-free chewy chocolate cookies made with cocoa powder, corn syrup, and egg whites instead of butter. Soft, fudgy, and intensely chocolatey with zero added fat.

Senior winner in Cake Division of 1953 Pillsbury Bakeoff.

Glazed root vegetables with turnip, rutabaga, sweet potato, and winter squash baked in a brown sugar, ginger, and apple cider vinegar glaze, finished with toasted walnuts. Holiday side-dish gold.

Pork and succotash stew with browned pork shoulder, lima beans, corn, and red peppers braised in broth with caraway seeds and finished with yogurt.

Old style stacked enchiladas with ground beef, kidney beans, crushed tomatoes, and chili powder layered between fried corn tortillas with raw onion and melted cheese.

Two Southern legends in one pie: a creamy cheesecake layer on the bottom topped with classic pecan pie filling. The holiday dessert table just got a whole lot more interesting.

Quick Italian garden saute with zucchini, corn, green pepper, and fresh tomatoes in butter with basil and oregano. A 15-minute summer vegetable side dish from skillet to table.

Chili-spiced chicken breast with fresh avocado salsa, tomato, and lime on corn tortillas. A quick, healthy Mexican-style microwave dinner in under 25 minutes.

Beefy Mexican pizza stacks crisp baked tortillas with refried beans and seasoned ground beef, then tops it with pizza sauce, melty Mexican cheese, tomatoes and cilantro. A homemade copycat ready in 20 minutes.

Cajun chicken wings gumbo with ground beef, crispy bacon, tomatoes, lima beans, and corn simmered with thyme, allspice, and cayenne. Ladle it over steamed rice for a hearty bowl.

Light turkey hash brown casserole with corn, bell peppers, skim milk, and fat-free cheddar. A leaner take on classic comfort casserole that doesn't sacrifice flavor.

Broiled potato skins loaded with a fresh corn, black bean, tomato, and cucumber salsa with cilantro and lime, topped with melted cheese. A lighter take on loaded potato skins using Southwestern flavors.

A garlic-loaded vegetarian brown rice pilaf steamed with broccoli, squash, green beans, and corn, then tossed with red bell pepper, toasted sesame seeds, and soy sauce. One skillet, one hour.

Buttery pull-apart bubble loaf made from soft yeast dough balls baked in a tube pan with a dark corn syrup and lemon glaze. A showstopper bread for weekend baking.

Rum pecan pie with a brandied butter crust, layered chopped pecans under a mosaic of pecan halves, and a dark rum and maple-kissed filling. Holiday dessert with a grown-up flavor twist.

Roasted pork tenderloin and vegetables glazes pork, sweet potatoes, corn, and onion with an apple-jelly-and-mustard brush for a complete sheet-pan dinner for four.