Corn recipe collection

Homemade marshmallows made with gelatin, sugar, and vanilla. Pillowy-soft, fluffier than anything from the store, and perfect for hot cocoa, s'mores, or gifting.

Bologna rice skillet uses up pantry leftovers in one pan with toasted rice, diced bologna, tomatoes, corn, and onion. Vintage stretch-the-meat casserole, ready in under 40 minutes.

Mexican meatballs (albondigas) made with three meats, corn tortillas soaked in milk, cumin, and oregano, simmered in red chili sauce and beef broth. A traditional Southwestern appetizer or main dish.

Meatless bulgur tamales wrap a savory filling of cracked wheat, tomatoes, pepper, and brown rice miso inside masa dough and corn husks. A hearty vegetarian Tex-Mex classic with deep umami and no meat required.

Mexican rice toasted golden brown in oil with garlic, then simmered in chicken broth. A versatile base recipe with endless add-in possibilities.

Creamy roasted poblano corn soup pureed with potato and tofu for silky body without cream. Serve hot or chilled for a lighter Mexican-inspired soup with smoky pepper flavor.

Mexi corn lasagna layers seasoned ground beef, corn, and picante sauce between corn tortillas with a cottage cheese and Parmesan filling, topped with melted cheddar.

A Tex-Mex tamale-style bake with seasoned ground beef, green chilies, melted Monterey Jack, and a golden cornbread crust. Pantry ingredients, one baking dish, and dinner is on the table.

Vegan Mexican bake layered with corn tortillas, beans, rice, salsa, frozen corn, and vegetables. A flexible, no-fuss casserole you can throw together with whatever you have on hand.

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.

Vegetarian Mexican pie with a spiced bean and corn filling sandwiched between layers of stovetop cornbread, baked until golden. A hearty, budget-friendly meatless main dish.

Mexican vegetable soup with ground beef, kidney beans, corn, and tomato sauce seasoned with chili powder, oregano, and garlic. Topped with cheddar, sour cream, and nacho chips for a taco soup vibe.

Mexican manicotti: pasta shells stuffed with beef, refried beans, and cumin, smothered in corn and picante salsa. A microwave-friendly fusion casserole on the table in under 40 minutes.

Texas Red Chili loaded with cubed beef, pork, and veal simmered three hours in chili powder and cumin. No beans, no tomatoes, just meat and heat the Lone Star way.

Mild fish chowder with white fish, tuna, potatoes, corn, and leeks in a dill-seasoned chicken broth. Light, creamy from the roux, and no heavy cream needed.

Milk chocolate popcorn with salted peanuts baked in a corn syrup and chocolate chip glaze. A crunchy, sweet-salty snack mix that stores for up to two weeks.