703 creamy corn recipes

A creamy chowder loaded with baby clams, shrimp, potatoes, corn, and red bell pepper in a buttery fennel-scented broth finished with half-and-half. Bowl-to-table in 40 minutes.

A two-layer pie with spiced butternut squash custard on the bottom and a gooey pecan pie filling on top, sweetened with maple syrup and dark brown sugar. A Midwest Thanksgiving stunner.

A comfort food family favorite. A creamy chicken pie topped with biscuits.

Creamy chicken and rice casserole with water chestnuts, celery, and crunchy almond-cornflake topping. Make-ahead freezer meal that feeds a crowd.

Angel hair pasta tossed in a chili-spiced cream sauce and topped with sautéed SPAM, corn, red and green bell peppers, fresh tomatoes, and cilantro. A colorful 30-minute weeknight dinner bursting with Southwestern flair.

It could be a soup or even a chili, it's up to you. Very easy to modify this recipe to your own desires. If you like, kick it up a notch and serve dolloped with sour cream, shredded cheese and/or crushed corn chips!

Classic pecan pie loaded with semi-sweet chocolate chips, baked low and slow until golden and set. Garnished with chocolate-dipped pecans and whipped cream.

Emeril-inspired masa corn cakes with chili powder, topped with white wine chive cream and caviar. An elegant appetizer that turns simple corn into something show-stopping.

Fresh corn and summer squash sauteed in a cream sauce infused with whole cloves, coriander seeds, cinnamon, and jalapeno. A refined seasonal ragout with serious depth.

Quick vegetarian crêpes stuffed with sautéed zucchini, green beans, fresh corn, ricotta, and Monterey Jack cheese. Topped with a tangy chive-lemon sour cream sauce and ready in under 30 minutes.

Layered Mexican beef casserole with tortillas, creamed corn, enchilada sauce, green chiles, and two cheeses. A crowd-feeding Tex-Mex bake that assembles in minutes.

Gypsy John is a layered chocolate cake with rum-spiked whipped chocolate filling and a glossy ganache frosting. A rich, elegant dessert cut into squares for easy serving.

Southwest torte in a cornmeal-oregano crust filled with cheddar, corn, bacon, olives, red bell pepper, and eggs in half-and-half custard. A Tex-Mex quiche that slices like a savory pie.

Crispy wonton stack with herbed goat cheese, mixed greens, hearts of palm, and cherry tomatoes tossed in Dijon vinaigrette. Restaurant-style composed salad starter.

Pecan pumpkin pie with a spiced pumpkin custard bottom layer and a buttery brown-sugar pecan topping. Two holiday pies in one, brightened with lemon zest and juice in the pecan filling.

Toasted coconut layer cake with zesty lime-lemon curd filling and fluffy coconut-crusted seven-minute icing. A tropical showstopper that's equal parts tangy and toasted-sweet.