504 corny recipes

Teriyaki grilled corn basted with a homemade glaze of brown sugar, tomato paste, and sesame seeds. Six ingredients, 20 minutes, vegetarian.

Carolina-style polenta made from corn grits cooked creamy and slow, enriched with butter and bouillon, then sliced, coated in cracker crumbs, and pan-fried until golden and crispy.

Simple hard candy Christmas molds made with sugar, corn syrup, and your choice of flavoring and color. Just 5 ingredients and a candy thermometer for sparkling holiday treats kids love to unwrap.

Tacos de requeson: corn tortillas stuffed with ricotta cheese, fried golden and crisp, then filled with a tangy lime-radish-cilantro salsa. A traditional Mexican street food you can make at home.

Airy honeycomb candy cooked to hard crack, foamed with baking soda, then dipped in melted chocolate for crunchy, melt-in-your-mouth homemade treats.

DIY Halloween makeup uses pantry corn syrup, cornstarch, and food coloring layered with tissue strips for kid-safe, lickable face paint. Build warts, scars, and ghoul effects.

Spinach, brown rice and corn tortillas: wilted spinach, hearty brown rice and sweet corn bound with salsa, rolled into warm corn tortillas. A fast, vegan, no-fuss wrap that's great for a light lunch or quick meal prep.

Homemade strawberry syrup made with frozen strawberries and light corn syrup, blended smooth and boiled for 5 minutes. A three-ingredient topping for pancakes, waffles, and ice cream.

Kiwi fruit gelato made without an ice cream machine, using a simple syrup, fresh kiwi puree, and lemon. Bright green, tangy, and dairy-free.

Rivel soup is a traditional Pennsylvania Dutch egg dumpling soup with tiny flour-and-egg crumbles cooked in broth with corn. Three ingredients, ready in 20 minutes.

Old-fashioned raisin nougat made with hard-crack sugar syrup, marshmallow cream, and cocoa butter. A vintage homemade candy with chewy raisins folded throughout.

Sweet corn and halibut tamales wrapped in fresh corn husks with fresh-cut kernels, cilantro, red bell pepper and a whisper of cornmeal. A lighter, coastal take on traditional tamales that cooks in just 20 minutes.

Galliano barbecued pork ribs parboiled to fall-off-the-bone tender, then basted with a hickory barbecue sauce spiked with anise-vanilla Galliano liqueur. The boozy Italian twist that takes weeknight ribs from ordinary to memorable.

Vegetarian gumbo with black-eyed peas, okra, corn, tomatoes, and the holy trinity in a homemade vegetable stock. A plant-based bayou bowl ready to ladle over cornbread.

Mexican poblano pepper soup with corn, tomato sauce, and epazote simmered in chicken broth. A light, smoky soup with authentic Mexican flavor.

Sauerkraut balls with corned beef, ham, and tangy kraut bound in a thick roux, breaded and fried golden. The Ohio bar-snack classic with crackly crust and a savory, slightly sour center.