3,190 corny recipes

Peanut fudge is old-school stovetop chocolate fudge made with milk, corn syrup, and unsweetened chocolate, beaten to the classic soft-ball stage and loaded with salted peanuts.

Mexican octopus salad with kidney beans, corn, and red bell pepper in a spicy chile-cumin-oregano dressing. Tender octopus tossed cold with bold Southwestern flavors.

Corn quiche with cheese cracker crust skips the pastry entirely. Crushed cheese crackers form a buttery, savory base for a thick milk-and-egg custard packed with sweet corn kernels.

Hearty salmon chowder with potatoes, carrots, broccoli, corn, and evaporated milk in chicken broth: lighter than cream-based chowders but still rich and satisfying.

Scotch toffee bars made with rolled oats, brown sugar, dark corn syrup, and butter, baked crisp then topped with melted chocolate and chopped nuts. Chewy, crunchy, and no-fuss.

No-bake peanut butter cookies with just four ingredients: sugar, corn syrup, peanut butter, and Rice Chex cereal. Ready in 30 minutes with zero oven time.

Mexican chocolate sauce made with unsweetened chocolate, Kahlua coffee liqueur, cream, butter, and corn syrup. Rich, pourable, and keeps in the fridge for up to three months.

Double cappuccino heaven is a mocha angel food cake bursting with espresso and cocoa, finished with a fluffy marshmallow frosting. Fat-free, light as a cloud, and rich in coffee flavor.

Torta: a rich, golden anise-scented yeast cake made with egg yolks and butter, brushed with melted butter and topped with grated cheese and sugar. An Old-World Mediterranean sweet bread for holidays and celebrations.

Rustic whole wheat quickbread with tangy buttermilk and a golden crust bakes in under an hour. No yeast, no kneading, just mix and bake.

Soft, cinnamon-swirled quick bread made with buttermilk and vanilla, topped with a crumbly streusel that bakes into golden ribbons. No yeast needed. One loaf, one hour, pure warmth.

Monkfish kebobs marinated in white wine, lemon, garlic, and herbs then broiled with onions, peppers, zucchini, cherry tomatoes, and corn on the cob. Firm, meaty fish that holds up on skewers.

Apple praline pie layers Granny Smith apples with a spiced corn syrup filling and a brown sugar-pecan praline topping. A double-crust Southern dessert with cutout vents.

Vegetarian black bean burritos packed with corn, bell pepper, onion, jalapeño, and smoky spices. Rolled in tortillas and baked until hot, a meatless Mexican-inspired weeknight dinner.

Traditional Mexican budin de elote: corn pureed with milk, folded into creamy butter and eggs, baked low and slow until golden and set. Simple, rich, and deeply corny.

Rotel and rice corn soup with spicy diced tomatoes, sweet corn, red pepper, and tortilla strips in a vegetable broth. A 30-minute pantry-friendly vegetarian dinner.