631 corned recipes

Old-fashioned chicken corn chowder made from scratch with chicken wings simmered into rich broth, sweet corn, and a finish of bright fresh parsley. Just five ingredients and pure comfort.

Steamed corn pones are simple masa dough logs wrapped in softened corn husks and steamed until tender. A rustic Mexican-Southern US sidekick to beans, chili, or stews.

Jalapeño corn chowder with sweet summer corn, pickled peppers, and crumbled feta. A fast, creamy 30-minute soup with real heat and fresh bell pepper crunch.

Grilled corn salsa with charred vine tomatoes, quick-pickled red onion, and fresh basil. Smoky-sweet kernels and peeled tomatoes make a bright summer topping for tacos, grilled fish, or straight out of the bowl with tortilla chips.

Silky sweet corn coulis made from fresh corn kernels and cob broth, strained smooth and finished with butter and cayenne. A refined sauce for shrimp and corn ravioli.

Quick, easy and delicious corn salad satisfies everyone!

Slow-simmered corned beef brisket finished under the broiler with a sticky honey-Dijon and orange juice glaze. Tender, tangy, and caramelized, this is a St. Patrick's Day showpiece that serves 8.

Curried corn salad with red bell pepper, cucumber, scallions, and spinach in a tangy curry-mustard vinaigrette. A no-cook, low-fat side dish ready in ten minutes.

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.

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.

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.

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.

Peanut butter popcorn baked until crispy with just three ingredients: popped corn, peanut butter, and butter. A quick, crunchy, kid-approved snack with a toasty peanut coating.

Broccoli corn bread baked in a cast iron skillet with cheese and onion mixed right into the batter. A savory, veggie-loaded side that comes together fast.

Corn and tomato saute browns sweet fresh corn and shallots, then folds in raw tomatoes and tarragon off the heat so they stay fresh and juicy. A light, 5-ingredient summer side in 20 minutes.

Rustic corn soup thickened with hard-boiled egg yolks from a 1936 Pennsylvania Dutch cookbook. Half the corn is grated for creamy base, half left whole for sweet bursts of texture.