Corn recipe collection

Belgian spice crisps are paper-thin, shatteringly crisp cookies scented with cinnamon, clove, nutmeg, ginger, lemon, and rum. A European Christmas classic rolled ultra-thin for maximum crunch.

Buttercream filled oatmeal sandwich cookies: chewy oat-and-corn-syrup rounds sandwiched around a silky cooked-yolk buttercream. Bakery-style sandwich cookies for tins and dessert trays.

Slow cooker vegan gumbo loaded with okra, lima beans, corn, and tomatoes in a clove and allspice-spiked vegetable broth. No roux, no oil, no fuss.

Cornflake macaroons made with whipped egg whites, coconut, pecans, and crispy corn flakes. Light, crunchy, and naturally gluten-free with no flour at all.

Rich pecan pie with unsweetened chocolate and dark corn syrup for intense, bittersweet flavor. Buttery filling studded with pecans bakes until set with gooey center.

Chunky black bean dip with carrot, celery, garlic, and warm spices folded into sour cream. Half-mashed beans give body while whole beans add bite. No-cook party dip ready in 15 minutes.

Open-faced black bean nachos with spicy chorizo, melted Monterey Jack, and a smoky black bean pesto thickened with ham hock. Fried flour tortillas baked into crisp wedges. Loaded restaurant-style nachos.

Four-ingredient thermos lunch with black beans, corn, brown rice, and salsa. No cooking, no microwave needed. Pack it hot in the morning and eat it warm at your desk.

Black chocolate Bundt cake with coffee, honey, and a crack of black pepper, draped in a semi-sweet ganache glaze with Grand Marnier. Deep, complex, and show-stopping.

Homemade blue corn tortillas from just three ingredients: blue cornmeal, boiling water, and flour. Earthy, nutty flavor with a striking blue-purple color on a hot griddle.

Blue cornmeal crepes made with eggs, milk, and clarified butter for a thin, tender wrapper with earthy corn flavor. Fill with salsa, crabmeat, or your favorite stuffing.

Blueberry upside-down cake with a glossy brown sugar topping and tender white cake base. Inverted to reveal jammy purple-stained fruit on top.

Frozen blueberry-coconut pie with a baked coconut-walnut base topped with crushed blueberries folded into whipped cream. A make-ahead frozen dessert straight from the freezer.

No-bake bonbon cookies built from crushed vanilla wafers, cocoa, walnuts, and a splash of Southern Comfort, then dipped in chocolate. Chilled overnight, served cold, gone by morning.

Boston brown bread steamed in a coffee can with rye, cornmeal, whole wheat, molasses, and raisins. The dense, dark New England loaf built to soak up baked beans and butter.

Boston cream pie made entirely in the microwave, with vanilla rum custard between two yellow cake layers and a glossy chocolate corn syrup glaze drizzling down the sides.