422 corn recipes

Fresh corn in a shatteringly light tempura batter, deep-fried until golden and lacy. Served with tentsuyu dipping sauce and grated daikon for a crisp Japanese-style appetizer.

Homemade corn tortillas from instant masa flour and water. Just two ingredients, rolled by hand, and cooked on a dry skillet in minutes.

Eggless corn muffins use just seven pantry staples and no eggs at all. Lightly sweet, tender, and ready in 40 minutes start to finish. A solid pick for egg allergies or when the carton's empty.

Low-fat cornbread made with applesauce instead of butter and egg whites in place of whole eggs. The preheated pan trick delivers a golden, crispy bottom crust every time.

Drop these easy blue corn dumplings right on top of simmering chili or stew. Five ingredients, 15 minutes of steaming, and you've got fluffy, earthy cornmeal dumplings with a gorgeous color.

Beer-braised corned beef brisket simmered low and slow with potatoes, carrots, and cabbage. A hearty one-pot Irish-American classic for St. Patrick's Day or any cold-weather Sunday.

Low-fat whole wheat muffins loaded with shredded zucchini and sweet corn kernels. Light, tender, and wholesome enough for everyday breakfast or snacking.

Sadza, the staple Zimbabwean corn porridge made from white cornmeal and water. Two ingredients, one pot, and a thick, starchy side that's the foundation of Southern African meals.

Mexican grilled corn (elote) slathers charred ears in a lightened mayo-yogurt chili sauce, then dusts them with salty cotija and a squeeze of lime. A healthier take on the street-food classic.

Old-school corn rye bread with an overnight onion-steeped rye sour, chewy bread-flour body, caraway seed crust, and a glossy egg-washed finish. Classic Jewish deli style.

Savory Southwest corn muffins stuffed with diced ham, pepper jack cheese, green chiles, and red bell pepper. Hearty enough for a meal with a side salad.

No-cook black bean and corn salad with bell pepper, celery, and onion dressed in cumin and rice vinegar. Vegan, flexible portions, ready in 20 minutes.

Chinese crab and corn soup, the restaurant favorite, made light at home. Half the corn is pureed for a naturally creamy body, the rest left whole, with fresh crab, ginger, and a quick cornstarch thickening.

These Puerto Rican snacks can be served with a drink, or as a side dish along with fish.

Pinto bean casserole topped with a cayenne-spiked cornmeal pone crust made with yogurt instead of butter. Southern comfort that's hearty, budget-friendly, and nearly vegan.

Teriyaki grilled corn basted with a homemade glaze of brown sugar, tomato paste, and sesame seeds. Six ingredients, 20 minutes, vegetarian.