Corn recipe collection

Classic egg fu yung omelets loaded with shrimp, barbecued pork, snow peas, and bean sprouts, crowned with a glossy oyster sauce gravy. Chinese-American takeout-style made from scratch.

One-pan chicken and potatoes with salsa and corn, ready in 30 minutes. Microwave the potatoes while you brown the chicken, then toss everything together in one skillet for a fast weeknight dinner.

Overnight apple-orange coffee cake: a yeast-raised cake topped with juicy apples, raisins, and orange zest, then drizzled with orange glaze. Mix the night before, bake fresh in the morning.

Cajun-style oyster fritters with 48 butter-sauteed oysters in a spiced batter of black pepper, white pepper, hot sauce, and oregano. Fried golden in peanut oil.

Traditional Algonquin wild nut bannock made with crushed hazelnuts boiled into a paste, then fried into crispy golden cakes with deep Indigenous roots.

Pan-fried bass coated in cornmeal and cooked in bacon drippings in a cast iron skillet. A classic Southern fish fry technique with a crispy golden crust and just three main ingredients.

Pan-Fried Noodle Pillow with Stir-Fried Chinese Greens recipe

Pasta Mexicali is a cold penne salad loaded with black beans, cannellini, corn, red pepper, and cilantro in a cumin-cayenne vinaigrette. Vegetarian, protein-packed potluck stunner.

Slow cooker Brunswick stew with ground chicken and pork, creamed corn, canned tomatoes, and a kick of Tabasco. A thick, smoky Southern stew that gets better the longer it cooks.

No-bake peanut butter cornflake squares with brown sugar, corn syrup, wheat germ, and peanuts. Chewy or crisp depending on boil time. Makes 60 squares.

Three-ingredient peanut butter crunches made with butterscotch chips, peanut butter, and corn flakes. No-bake drop cookies that set on wax paper in about two hours.

No-bake peanut butter nuggets with corn flake crumbs, coconut, and honey. Four ingredients, no oven needed, and kids can make these themselves.

Peanut butter popcorn coated in a sticky honey and sugar syrup with whole peanuts and vanilla. Sweet, salty, crunchy, and impossible to stop eating.

Mission-style chicken breasts smothered in a smoky chipotle sour cream sauce with melted cheese. Made with a from-scratch chipotle paste using dried chiles, garlic, and slow-fried aromatics.

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.

Roasted beef tenderloin crusted in cracked peppercorns, Dijon mustard, butter, and parsley, sliced thin and served with a creamy horseradish-mustard sauce. A dinner-party showstopper.