3,484 corned recipes

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.

Scalloped corn is a creamy, custardy baked corn casserole, the cozy Midwestern side that shows up at every holiday and potluck. Sweet corn bound in a rich custard and baked until set and golden. Comforting and crowd-pleasing.

Southern corn lightbread made with cornmeal, buttermilk, and a touch of sugar. A dense, slightly sweet cornbread loaf baked in a loaf pan, just like they make it down South.

Corn dogs dip frankfurters in a cornmeal batter spiked with dry mustard, then deep-fry to a golden crackle. State-fair classic from scratch in 30 minutes flat.

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.

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.

Baked corn dog twists wrapped in cornbread dough, brushed with melted butter and sprinkled with Parmesan. Kid-approved, oven-ready in 25 minutes, and zero deep frying.

A quick and easy snack that can be served plain or with a bit of jelly to give it a fruity taste.

Hearty cornbread loaf with yogurt and sunflower oil baked in a loaf tin. Optional cheddar cheese makes this a savory side that slices like bread.

Vegetarian fresh corn tamales: masa harina dough stuffed with sautéed bell peppers and corn, wrapped in soaked husks, and steamed until tender. Served with a chunky avocado-tomatillo salsa for a lighter Mexican classic.

Deep-fried corn and sausage fritters with beaten egg whites for an extra-light, puffy texture. Fresh corn kernels and crumbled sausage in a paprika-spiced batter.

Corn ham chowder, a creamy weeknight chowder of cubed ham, potatoes, canned corn, and milk. Five ingredients beyond pantry staples, ready in 40 minutes, perfect for using up leftover holiday ham.

Homemade blue corn tortillas from just three ingredients: blue cornmeal, boiling water, and flour. Earthy, nutty flavor with a striking blue-purple color on a hot griddle.

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

Plains Tribes dried corn soup with dried beef or buffalo and fatback, simmered low and slow after a 48-hour corn soak. A traditional Native American recipe with deep, earthy flavor.

Corn chowder flambéed with Jack Daniels whiskey, simmered in cream and chicken broth with cubed potatoes. Smoky-sweet chowder with dramatic flair.