Corn recipe collection

Slow cooker veggie chili layers black beans, corn, peppers and crushed tomatoes with spices bloomed in oil first, then simmers all day. A hearty, high-fiber vegetarian chili that's nearly hands-off.

Rolled calzone stuffed with pesto, ham, capicola, provolone, roasted red peppers, and pepperoncini. Homemade herb pizza dough baked golden and sliced into pinwheels.

Rolled oats bread with sweetened condensed milk and corn syrup for a soft, slightly sweet loaf. No-knead yeast bread that rises twice and bakes up tender.

Light, fluffy oatmeal muffins made with rolled oats soaked in condensed milk, folded egg whites for lift, and a touch of corn syrup. A tender, airy breakfast muffin with hearty oat texture.

Rotel and rice corn soup with spicy diced tomatoes, sweet corn, red pepper, and tortilla strips in a vegetable broth. A 30-minute pantry-friendly vegetarian dinner.

German beef rouladen: thin slices brushed with mustard, rolled around bacon and onion, then slow-braised in a paprika-tomato sauce finished with sour cream. Classic comfort food over potatoes or noodles.

Frozen pumpkin ice cream pie marbled with homemade rum-caramel sauce on a graham cracker crust. A no-bake autumn dessert that serves at least 8 and lives in the freezer until needed.

Corn flake fried chicken with a triple coating: seasoned flour, egg wash, then crushed corn flakes for an extra-crunchy, golden crust with cayenne heat.

Tex-Mex rice and black bean casserole with corn, salsa, cumin, and pepper jack cheese. A vegetarian one-dish dinner baked with a melted cheese topping.

Creamy sausage broccoli chowder with kielbasa, potatoes, corn, and red peppers in a rich cream of broccoli and chicken broth base. Hearty weeknight soup.

This new spin on the delicious squash is perfect for the Autumn season and just in time for Thanksgiving.

Chinese-style stir-fried chicken with toasted pine nuts, bamboo shoots, and a savory hoisin-oyster sauce. Cornstarch velveted chicken stays tender. Wok dinner in 30 minutes.

Grilled Chilean sea bass topped with a crunchy pumpkin seed salsa of tomatillos, corn, roasted poblano, and lime. A fresh, vibrant topping that works baked, broiled, or grilled.

Tender shredded beef tacos topped with a bright cilantro cream sauce and salty cotija cheese. Slow-simmered beef with oregano and cloves for bold, authentic Mexican flavor.

Deep-fried shrimp and crab toast on French baguette slices with ginger, water chestnuts, and sesame seeds. A crispy San Francisco Chinatown-style appetizer with plum sauce.

Southern shrimp and okra soup with fresh tomatoes, corn cut off the cob, and a touch of cayenne. A light, brothy bowl packed with garden vegetables ready in 30 minutes.