1,028 corn recipes

Fresh asparagus salad with a bright lemon Dijon vinaigrette, finished with crumbled bacon and black olives. Blanched until bright green then shocked in ice water for snap and color, this is a sharp, elegant spring side.

Biscotti Napoletani: traditional eggless Italian almond biscotti with whole and ground almonds, sweetened with corn syrup. Twice-baked Neapolitan cookies built for dunking in espresso or vin santo.

Peanut butter popcorn coated in a sticky honey and sugar syrup with whole peanuts and vanilla. Sweet, salty, crunchy, and impossible to stop eating.

Indian carrot salad with cumin, cinnamon, lime juice, and garlic, served chilled and garnished with wheat sprouts. A light, spiced vegetarian side dish.

Atar allecha is a mild Ethiopian split green pea puree gently spiced with turmeric, fresh green chili, and a base of sautéed onion and garlic. Vegan, naturally gluten-free, and the perfect scoop for warm injera.

This hearty stew is a variant on the original Brunswick stew that used wild game. In this version the game is replaced with store bought chicken.

Oven-baked eggplant slices coated in seasoned egg whites and crushed corn flakes. Crispy without frying, no oil needed, and just as good cold as hot.

Spiced chocolate glaze with warm cinnamon, made from cocoa powder, corn syrup, and oil. Stir over low heat until shiny, then drizzle over cakes or cookies.

Justin Wilson's Cajun crawfish boil simmers 50 pounds of live crawfish with crab boil seasoning, lemons, cayenne, sausage, corn, and potatoes. The gold standard Louisiana backyard feast.

Hash-brown medley is an oil-free breakfast skillet of potatoes, green pepper, onion, corn, and tomato cooked in water. A healthy, vegan-friendly breakfast side with no added fat.

Venison or pork chops browned and smothered in ketchup and brown sugar, then simmered until sticky and fork-tender. A hunter's kitchen classic that turns game meat into candy.

Saffron buttered popcorn with real saffron threads bloomed in melted butter and tossed over stovetop-popped corn. A luxurious, golden twist on a classic snack.

Whole grilled speckled trout brushed with seasoned flour-oil paste and hot sauce. Quick 10-minute fisherman's-camp dinner straight off the grill.

Old-fashioned lace cookies with pecans, brown sugar, and corn syrup, rolled into delicate cylinders while still warm. Shatteringly crisp and caramel-sweet.

No-bake gumdrop peanut popcorn cake: a Bundt-shaped tower of popcorn, peanuts, and rainbow gumdrops bound by melted marshmallows and butter. A retro birthday party showpiece.

Carolina-style polenta made from corn grits cooked creamy and slow, enriched with butter and bouillon, then sliced, coated in cracker crumbs, and pan-fried until golden and crispy.