706 corn recipes

Individual baked corn custards with green onions and a crispy Parmesan breadcrumb topping. Scaled for two, low-calorie, and elegant enough for a dinner party side.

Corn flake macaroons with grated peanuts and almond extract. Flourless drop cookies that bake up crispy on the edges and chewy in the center. No coconut, no flour, just crunch.

Golden-topped baked corn pudding with a fluffy, cake-like texture from baking powder and rich heavy cream. Sweet corn kernels nestle into a tender, custard-soufflé hybrid.

Corned beef served with boiled assorted vegetables, classic Irish meal!

Layers of corn tortillas, spiced ground beef with corn and tomatoes, and creamy cottage cheese filling bake into this Mexican-inspired lasagna. Melted cheddar and picante sauce finish it.

Cozy small-batch corn chowder for two with potatoes, milk, paprika, and a pinch of kelp powder for natural briny depth. Simple, warming, and perfectly portioned.

Corn salsa with green chilies, jalapeno, bell pepper, and white wine vinegar. A sweet, tangy, no-cook salsa made from pantry staples and ready after a quick chill.

Silky blended corn soup with fresh kernels, leeks, and cream. Modern comfort food ready in 40 minutes for easy vegetarian dinners or elegant first courses.

A sweet and tangy corn casserole baked with ketchup, brown sugar, dry mustard, and onion, topped with strips of bacon that crisp up in the oven. Five minutes of prep, 40 minutes to bake. Easy weeknight side.

Creamy Aztec corn soup with fresh corn, green chiles, melted Monterey Jack cheese, and oregano, garnished with diced tomato and cilantro. Half pureed, half chunky for the best texture.

Corn chili: a vegetarian Mexican-style chili built on rehydrated ancho chiles, fresh corn, and beer. Deep smoky heat balanced by sweet corn puree and finished with lime. Meatless chili that tastes serious.

Bread machine loaf that captures the buttery, sweet, tangy soul of a corn fritter. Whole corn kernels, sour cream, honey, and chives baked into a soft, golden crumb.

Crispy, golden corn sticks rolled in melted butter and baked until crunchy. Made with creamed corn for a tender, slightly sweet center. Ready from scratch in under 30 minutes.

Savory cilantro corn pancakes loaded with roasted chiles, scallions, and sweet corn kernels. Served with salsa and sour cream for a Southwestern brunch twist.

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.

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.