708 corny recipes

Chocolate-covered cherries wrap maraschino cherries in a fondant sugar coating, then dip in dark chocolate. After a week of "ripening," the fondant liquefies around the cherry for that classic Cella's-style syrupy center.

Stuffed bell peppers filled with millet pilaf cooked in a cilantro-lime-serrano broth with corn and tomatoes. A vibrant vegan main dish topped with pine nuts.

Spiced chocolate glaze with warm cinnamon, made from cocoa powder, corn syrup, and oil. Stir over low heat until shiny, then drizzle over cakes or cookies.

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.

Microwave dark chocolate fudge made with corn syrup, evaporated milk, chocolate chips, walnuts, and powdered sugar. No candy thermometer, no soft-ball stage, just 3 minutes in the microwave to creamy fudge.

Barbara Tropp's China Moon chili-lemon oil infused with Szechuan peppercorns, red pepper flakes, ginger, and bright lemon zest. Homemade Chinese-inspired condiment for drizzling on noodles, dumplings, or grilled meats.

Chocolate lace cornucopias: delicate chocolate-nut cookies rolled warm into crisp cones and filled with whipped cream. A stunning, bakery-style dessert cookie.

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.

Pineapple fudge cooked stovetop with crushed pineapple, marshmallows, and pecans, then beaten to a creamy, old-fashioned finish. Ready in 30 minutes and yields nearly 49 pieces.

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.

This healthy yet straightforward brown rice and corn salad delivers flavor as well as fiber using guava, kiwi, or apples for a touch of sweetness and variety.

Classic divinity candy with a detailed step-by-step guide for getting it right every time. Sugar, corn syrup, and whipped egg whites folded with nuts and vanilla into cloud-like confections.

Charcoal-grilled hard-shell crabs brushed with Thai chili paste, tomato, and garlic olive oil, served with corn grilled in the husk. A summer cookout feast with an East-meets-West kick.