3,190 corny recipes

Hearty Mexican-style vegetarian chili with corn, kidney beans, tomatoes, and warm cumin-chili spice. Chili con elote is thick, smoky, and bean-loaded, ready in under an hour with zero meat required.

No-bake rum balls with vanilla wafer crumbs, finely chopped pecans, cocoa, and a generous splash of light rum. Rolled in powdered sugar and ready in 15 minutes. The boozy holiday classic.

Sole fillets rolled around a buttery shrimp and mushroom stuffing, poached in white wine and dill, then napped with a silky cream sauce thickened with egg yolk. A classic French-style seafood dinner.

Breakfast potato casserole layered with hash browns, crispy bacon, sweet corn, bell pepper, and cheddar cheese, all bound by an egg-and-milk custard. The make-ahead brunch dish for hungry crowds.

Lean ostrich steak sliced thin and stir-fried with fresh tomatoes, bell pepper, ginger, garlic, and red pepper flakes. A low-fat, high-protein alternative to beef that cooks in minutes.

Spicy Mexican four-bean salad with black, kidney, white, and green beans plus corn, red onion softened in chili powder, and fresh cilantro. Vegan, high-fiber.

Bourbon pie loaded with chocolate chips and chopped pecans in a buttery, boozy custard filling. Like a Kentucky Derby pie with a warm bourbon kick, served with whipped cream.

Good steamed corn, and the red chili pepper let the corn taste spicy, you can add the red chilii pepper as your taste!

One-skillet pork loin chops braised with acorn squash, onions, sage, and garlic in chicken broth. A savory fall dinner with tender meat and silky squash.

Melty cheese dip with green chilies, fresh tomato, and a kick of hot sauce, ready in under 5 minutes using the microwave. Grab your chips and dig in.

Sharp cheddar cheese, sauteed red onion, black bean and corn make a delicious filling for the quesadillas. Warm the assembled quesadillas in the pan, which melts the cheese nicely and crisp up the tortillas. Salsa is a great side to go along with these cheesy and warm quesadillas.

Chicken and cashew nuts stir-fry with water chestnuts in a sweet and sour sauce. Marinated chicken breast wok-fried with crispy cashews, served with fried rice.

Traditional Rhode Island johnnycakes from scratch: thin cornmeal griddle cakes scalded with boiling water, then slow-fried until lacy edges form a crackly golden crust.

Grilled lobster basted in basil butter served with a warm chanterelle, corn, and bacon salad with frisee and sherry vinegar. A stunning summer seafood main course.

Texas-style chicken chili casserole topped with cornmeal biscuit dumplings and melted Monterey Jack. A one-dish dinner with ground chicken, corn, bell peppers, and crushed tomatoes.

You can bake these small casseroles in individual baking dishes or even a muffin pan, or you can use regular casserole and extend the cooking time. A great breakfast.