Corn recipe collection

Hearty colonial brown bread made with three flours, dark molasses, warm spices, and plump raisins. A rustic no-yeast quick bread your whole family will love.

Spice up your dinner with this delectable dish made with a succulent beef steak, potatoes and acorn squash.

Colombian banana cake made with yellow cake mix, Coca-Cola, ripe bananas, and chopped nuts. A quirky semi-homemade recipe that bakes up moist and irresistible.

A cashew twist on classic pecan pie with brown sugar, corn syrup, and vanilla in a flaky crust. Golden, gooey, and utterly irresistible for holiday dessert.

A stunning composed salad of fresh corn, peppers, squash, zucchini, and Japanese eggplant on peppery arugula, dressed in walnut oil and rice vinegar.

Silky pureed corn chowder loaded with lump crab, roasted poblano peppers, and smoky chipotle. Rich, creamy, and layered with Southwestern heat that builds with every spoonful.

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.

Homemade cornmeal focaccia topped with sweet corn, fresh sage, lemon-kissed red onion rings, and melted Monterey Jack. Golden, chewy, and bursting with late-summer flavor.

Cornbread taco bake layers seasoned ground beef, corn, and tomato sauce under a French fried onion cornbread border, topped with melted cheddar. Tex-Mex family dinner casserole.

Make your own corn dogs with this simple recipe that is sure to keep your kids entertained at the dinner table.

Sweet corn kernels stud tender drop biscuits with a kick of red pepper and honey. Quick buttermilk biscuits with cornmeal texture that pair perfectly with chili or BBQ.

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.

Crispy cumin-spiced corn fritters fried golden and served with a zesty orange marmalade dipping sauce spiked with ginger, mustard, and hot pepper. Sweet heat in every bite.

Vegan corn muffins using blended tofu in place of eggs and dairy. Five simple ingredients, whole wheat pastry flour, and a hot-pan trick for a shatteringly crisp crust.

Traditional Mexican budin de elote: corn pureed with milk, folded into creamy butter and eggs, baked low and slow until golden and set. Simple, rich, and deeply corny.

Butternut squash, zucchini, corn, and tomatoes seasoned with coriander, ginger, and allspice, baked under a blanket of melted cheddar. A vibrant fall vegetable casserole.