Corn recipe collection

Authentic enchiladas verdes with poached shredded chicken, fresh tomatillo-serrano salsa verde, Monterey Jack, and sour cream. A from-scratch Mexican classic.

Enchiladas verdes with corn tortillas layered flat with a garlic-infused green chile sauce, minced onion, and cheddar cheese, then baked until the cheese melts.

Enchiladas Suizas with shredded chicken in corn tortillas, blanketed in a tomatillo-serrano salsa verde enriched with béchamel, cream, and melted cheddar. Rich, creamy, and tangy.

Southern hush puppies with cornmeal, chopped onion, and evaporated milk fried until golden and crisp. A Florida fish fry classic with a crunchy exterior and tender center.

Grilled fajita nachos with beer-and-lime marinated chicken, mashed pinto beans, caramelized onions, and a fresh tomatillo-lime salsa. Built on a pizza pan and finished on the grill.

Old-fashioned sweet potato pie with brown sugar, butter, corn syrup, and vanilla baked in a flaky pie shell. A two-temperature baking method ensures a set, silky custard filling.

Lighter clam chowder made entirely in the microwave with leeks, potatoes, sweet corn, and low-fat milk. No cream, no roux, ready in about 40 minutes.

Fat-free apple coffeecake skips the butter and yolks: skim milk, egg whites, and corn syrup keep it tender and moist, with sliced apples and cinnamon sugar baked across the top. Brunch without the guilt.

Fat-free chocolate cake made with cocoa powder, egg whites, and corn syrup instead of butter, oil, or whole eggs. Topped with a cocoa-powdered sugar glaze. Rich chocolate flavor, zero fat.

Fat-free pumpkin raisin cake made with egg whites, canned pumpkin, and orange juice instead of oil or butter. Served with a simple yogurt cream sauce.

Cheddar corn casserole bakes whole and creamed corn with cornmeal, sharp cheddar, green chilies, and pimentos into a soft, savory side somewhere between cornbread and spoonbread. A Tex-Mex potluck classic.

Mexican fresh corn soup blends corn off the cob with milk and butter into a silky base, then folds in green chilies and Monterey Jack. Topped with crisp deep-fried tortilla squares for crunch.

Cheesy Tex-Mex rice loaded with melted Monterey Jack, sharp cheddar, green bell pepper, corn, and olives, finished with creamy yogurt. A weeknight side or vegetarian main.

Pecan pralines made the old-fashioned way: white and brown sugar cooked with milk and corn syrup to the medium-ball stage, beaten creamy, then spooned over pecans. A classic Southern brown-sugar candy.

Fresh corn and papaya salsa with Roma tomatoes, red onion, lime zest, and cilantro. A tropical no-cook salsa with sweet fruit and bright citrus that pairs with grilled fish or chips.

Festive cocoa cards are large chocolate-molasses cookies cut into rectangles and decorated with frosting to look like greeting cards. A fun holiday baking project for kids and adults.