Corn recipe collection

Quick johnnycakes from corn muffin mix: just thin the box batter slightly, fry on a hot griddle like pancakes. Crispy edges, tender corn-flavored center, ready in 15 minutes for breakfast or supper.

Quick Southern spoon bread using whole beaten eggs and baking powder for easy prep. Creamy cornmeal pudding-bread hybrid ready in an hour.

Quinoa stuffed onions filled with mushrooms, chickpeas, celery, and garlic, topped with a creamy roasted walnut sauce. A hearty vegetarian main dish with plant-based protein.

Old-fashioned raisin nougat made with hard-crack sugar syrup, marshmallow cream, and cocoa butter. A vintage homemade candy with chewy raisins folded throughout.

Add a new look to your dinner with this salad made with corn chips, avocados and catalina salad dressing.

Rancheros are stuffed burger patties filled with American cheese and Ortega chiles, double-dipped in buttermilk and cornmeal, fried crispy, and topped with an easy-over egg.

Vegetarian rasta pasta with a creamy pumpkin coconut sauce spiced with allspice, thyme, and ginger over angel hair. Loaded with broccoli, mushrooms, zucchini, and corn.

Vegan brown rice salad with steamed broccoli, cauliflower, and corn tossed in a tofu-tahini-umeboshi dressing. A plant-based, macrobiotic-style grain salad served cold.

Kentucky-style burgoo with three meats: stewing beef, pork shoulder, and whole chicken simmered for hours with fresh corn, lima beans, tomatoes, and potatoes.

Tacos de requeson: corn tortillas stuffed with ricotta cheese, fried golden and crisp, then filled with a tangy lime-radish-cilantro salsa. A traditional Mexican street food you can make at home.

Roast Goose with Molasses Glaze & Apricot Stuffing recipe

Roast pork loin rubbed with ground ancho chilies, cumin, and a bold Southwestern spice blend, served sliced on a pepper-tomato-bacon sauce reduced with red wine and veal stock.

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Roasted corn soup with oven-roasted cobs, garlic, potato, red capsicum, and cream. Smoky, sweet, and velvety with whole kernels stirred through for texture.

A surprisingly tasty sweet and spicy combination. The creamy texture of the bananas enhances the creaminess of the melted cheese and sets off the spicy flavors of the cilantro and jalapenos.

Smoky roasted red peppers, salty prosciutto, and melty provolone pile onto a cornmeal-dusted pizza crust. Fresh chives and basil finish this 25-minute bake with bright, herby flavor.