2,755 corn recipes

Crown roast of lamb stuffed with sage and cornbread dressing, seasoned with onion, celery, and garlic. A showstopping centerpiece that feeds 12 and looks like a million bucks.

Quick Clam and Creamed Corn Chowder with Dill recipe

Spicy Corn and Black Bean Salad with Mushroom and Cucumber recipe

Black bean and corn salsa loaded with tri-color bell peppers, tomatoes, red onion, jalapeno, and cilantro, tossed with Italian dressing and a squeeze of lime. A no-cook cowboy caviar dip that feeds a party.

Rich pecan pie with unsweetened chocolate and dark corn syrup for intense, bittersweet flavor. Buttery filling studded with pecans bakes until set with gooey center.

Sweet corn kernels, black beans, and red bell pepper toss in a cumin-spiked vinaigrette with fresh cilantro for a colorful Southwest-inspired salad that feeds a crowd.

Sauteed shrimp and rice with fresh corn, white wine, basil, and thyme cooked in one pan. Summer weeknight seafood dinner ready in 40 minutes, equally good cold the next day.

Ham and turkey hash with sweet potato, apple, and red bell pepper, blanketed in a peppery cheddar cheese sauce and broiled bubbly. Great leftover ham rescue.

Roasted squab with corn and chili sauce: juniper-scented birds roasted rare, served with a smoky bacon, chili, and corn-cob sauce sweetened with maple syrup.

Classic succotash with fresh corn, lima beans, sweet onions, tomatoes, and torn basil. A simple Southern-American summer side dish that showcases peak-season produce in a single skillet.

Canned Corned Beef Hash mixed with Eggs, Cheese, and Veggies.

Everyone loves so kebabs so try this new rendition that uses corn, potatoes and succulent pork tenderloin.

Vegetarian tamale pie layered with spiced kidney beans, corn, tomatoes, and cornmeal polenta topped with Monterey Jack cheese. Baked until bubbly and golden.

Smoky corn and zucchini au gratin with chipotle peppers, Monterey Jack cheese, and a crunchy tortilla-cheese topping. A spicy Mexican-inspired vegetable casserole baked golden.

Pan-roasted grouper crusted with whole mustard seeds and thyme, served with leeks, corn, and a white wine butter sauce finished with lime juice.

Oven-baked triple-stacked quesadilla with Monterey Jack, white cheddar, corn, zucchini, and jalapeno. Served with fresh tomato salsa and creamy avocado relish.