Corn recipe collection

Fiery Indonesian chicken braised with lemongrass, chilies, and a fragrant spice paste, then simmered with green beans until tender. Bold, aromatic, and built for heat lovers.

Ambush your tastebuds with this savory chili made with succulent beef chuck, jalapeno peppers and red hot pepper sauce.

Hearty vegetarian chili with meatless crumbles, dried apricots, and warm spices, simmered in beer and tomato sauce for a sweet-savory twist on classic chili.

Enjoy the summer days with this delicious rendition to steak that can be served with mashed potatoes or corn bread.

Authentic Maryland crab soup loaded with lump crab meat, potatoes, carrots, corn, and tomatoes in a savory fish stock. This Chesapeake Bay classic is brothy, chunky, and on the table in 45 minutes.

Southwest corn chowder blends fresh sweet corn with poblanos, serranos, and cream into a smooth base, then folds in crisp blanched potato, jicama, and bell peppers for texture.

Dry-rubbed baby back ribs grilled to smoky, caramelized glory alongside fresh corn on the cob brushed with homemade basil oil. Start the rub the night before for maximum flavor.

Baby shark fry coats fillets in flour and beaten egg, pan-fries them in corn oil, and tops with a simple tomato-onion pan sauce. A 20-minute Mediterranean-style fish dinner.

A tasty and nutritious teething cracker, far superior to anything you will find for sale at the supermarket. These make thoughtful gifts for babies and their parents.

Traditional Swedish brown beans simmered with dark corn syrup, brown sugar, vinegar, and a cinnamon stick until thick and saucy. A Scandinavian comfort side that's sweet, tangy, and deeply warming.

Traditional Rio Grande Valley barbacoa de cabeza, beef head pit-cooked overnight in coals with onion, garlic, and cilantro. The Sunday-morning tortilla filling that defines South Texas cooking.

Bean soup with dumplings simmers kidney and black beans with corn, green chiles, and chili powder, then steams fluffy cornmeal dumplings right on top. A hearty, Southwestern one-pot meal with cornbread-style dumplings.

Creamy homemade bechamel sauce made with butter, cornstarch, milk, and Parmesan cheese, finished with a whipped egg for extra richness. Ready in 20 minutes on the stovetop.

Introduce your fish to beer with this scrumptious recipe that also uses cornmeal.

Buttery yeasted beignets scented with orange zest and rum, fried until golden, dusted with powdered sugar, and served with a warm homemade butterscotch dipping sauce.

A big-batch Dutch oven peach cobbler built for a crowd. Canned peaches simmer in a sweet cornstarch glaze under a lattice of homemade biscuit dough strips. Campfire-ready and feeds up to 18 hungry folks.