579 corny recipes

Toasted cumin and garlic stirred into cool yogurt with fresh tomatoes, green onions, and chopped mint. This chilled Indian-style raita is the condiment that tames spicy curries and livens up grilled meats.

Pan-seared pork chops glazed with a Dijon mustard and apricot preserves sauce finished with soy sauce and scallions. A quick skillet dinner with a sweet-tangy glaze.

Green enchiladas with Monterey Jack cheese and onion rolled in corn tortillas, smothered in a creamy sour cream and jalapeno sauce. A rich, cheesy Tex-Mex dinner baked until bubbly.

Asian-inspired ginger beef pizza with marinated sirloin slivers, fresh ginger, garlic, dry sherry, and chili sauce on a prebaked shell. Topped with scallions and red peppers.

Sopa de lima, a Yucatan-style lime soup with poached chicken, fresh lime juice and zest, cilantro, tomatoes, and crispy fried tortilla wedges. A bright, tangy Mexican chicken soup.

Turkey pasta salad with corn, zucchini, and picante-creamy garlic dressing. A Tex-Mex spin on leftover turkey, ready in 20 minutes and better after a chill in the fridge.

These are cute little turkeys made out of oreo cookies and candy pieces. They are even easy enough for young children to help make. Gobble! Gobble!

Slow-roasted boneless pork loin basted in a sweet-tart cherry glaze with warm spices and toasted almonds. A stunning centerpiece for Sunday dinner or holiday feasts.

A Cajun classic with browned chicken simmered alongside fresh corn scraped from the cob, tomatoes, onion, and red bell pepper in a cast iron pot. Louisiana soul food at its best.

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.

Corn on the cob drenched in a from-scratch British barbecue sauce with malt vinegar, Worcestershire, ginger, green chili, and a splash of dry sherry. Tangy, smoky, and utterly different.

Lime and dill seafood skewers alternate scallops, shrimp, and halibut with corn, carrots, and purple onion. Marinated in garlic-lime-sesame and finished with dill mustard glaze.

Kalamaria Parayemista: Greek stuffed squid filled with cinnamon-spiced rice, tomato, and chopped tentacles, then braised in white wine until tender. A traditional Greek meze.

Honey lemon chicken grilled over charcoal then finished in the oven with a sticky glaze of honey, Worcestershire, and lemon juice. Serve over rice for a crowd.

Tender corned beef brisket glazed with sweet-hot brown sugar and horseradish creates a St. Patrick's Day centerpiece with serious flavor.

Coconut almond balls coated in milk chocolate with a whole almond on top. A homemade candy made with shredded coconut, corn syrup, and microwave melted chocolate.