103 creamy corn recipes

We used leftover grilled vegetable salad to make these quick tacos, and they were very yummy!

My version of Bobby Flay's very distinctive southwestern, egg-less potato salad from his restaurant, Mesa Grill. Make sure you pour the sauce over the potatoes while they're still warm to ensure the flavors soak in. This salad goes nicely with grilled meat, poultry or seafood.

These corn blinis are topped with roasted bell peppers, marinated artichoke hearts, olives and arugula leaves. They are so cute, easy to pick up and pop into your mouth. A great appetizer when you have company to come over or host a party.

Pennsylvania Dutch corn fritters with kernel corn, creamed corn, and whipped egg white for a light, golden crust. Skillet-fried in about 2 minutes per batch.

Squamish bars are Canadian three-layer no-bake squares with a peanut butter cereal base, vanilla buttercream filling, and a thin chocolate top. Freezer-friendly and built for potlucks.

Vegetarian corn-stuffed bell peppers with a double-corn filling, creamed corn and kernels bound with cornbread crumbs, garlic, onion, and red pepper flakes. Basted in vegetable broth for tender, juicy shells.

Classic succotash with lima beans, sweet corn, butter, cream, and a hint of savory. The traditional Native American side dish that's been on American tables since colonial times.

Corn pancakes with cheese (cachapas) puree fresh corn into a silky batter, griddle into golden pancakes, and fold warm around a stick of gouda. A Venezuelan street food classic.

Sweet corn fritters studded with edible marigold petals, fried until golden with lacy, crispy edges. A stunning appetizer that brings the garden straight to the plate.

Mrs Fields almond crunch cookies rolled in sliced almonds and drizzled with a ganache-style chocolate glaze. Buttery, nutty, and crispy with a slow bake for maximum crunch.

Seasoned ground beef, crunchy corn chips, sour cream, and melted cheddar baked in a flaky crescent roll crust. This Tex-Mex taco pie feeds the family in 45 minutes with almost zero effort.

Three-ingredient no-bake pie crust made from ground corn flakes and reduced-fat cream cheese instead of butter. Crispy, lightly sweet, and ready to fill after a quick chill.

Boston cream loaf candy boiled to soft-ball, beaten until stiff, then folded with walnuts and maraschino cherries. A vintage New England fudge-style sweet cut into nibble squares.

Witch hat Halloween treats made from chocolate cookies, sugar cones, and chocolate frosting with hidden candy inside. A no-bake kids' craft activity with a candy surprise.

Homemade pecan caramel clusters topped with melted semi-sweet chocolate. Buttery soft-ball caramel spooned over chopped pecans, then finished with a chocolate cap.

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.