Corn recipe collection

Bourbon pie loaded with chocolate chips and chopped pecans in a buttery, boozy custard filling. Like a Kentucky Derby pie with a warm bourbon kick, served with whipped cream.

Pork-stuffed cucumber rounds deep-fried until crisp, then braised in a savory soy-sherry sauce with sesame oil. A stunning Chinese appetizer or main dish.

Breakfast chicken hash baked with leftover chicken, gravy or cream, tarragon, and pimiento. A fast way to turn last night's roast chicken into a savory weekend brunch. Serve with corn cakes or waffles.

Brisket with peppercorns marinated 24 hours in soy sauce, crusted with cracked black pepper, broiled until charred, then roasted to medium rare. Served thinly sliced at room temperature.

Broccoli corn bread baked in a cast iron skillet with cheese and onion mixed right into the batter. A savory, veggie-loaded side that comes together fast.

Glossy stir-fried chicken wings marinated in soy and dark corn syrup, then simmered with fresh ginger, mushrooms, bamboo shoots, and a splash of dry sherry. Sticky, savory, and finger-licking good.

Brownie pecan pie with melted sweet chocolate, corn syrup, and whole pecans in a flaky crust. A fudgy, gooey mashup of two classic Southern desserts.

Beach-style steamed crawfish layer fresh crawfish, red bliss potatoes, sweet corn, and lemon over hot seaweed. A New England-meets-Cajun shore feast.

Buffalo chip cookies loaded with oats, corn flakes, chocolate chips, coconut, and pecans in a massive, everything-but-the-kitchen-sink drop cookie. Big, chunky, and over the top.

Buttermilk pecan pralines cooked to soft ball stage for a creamy, melt-on-your-tongue candy loaded with toasted pecan halves. The buttermilk and baking soda create a caramel flavor that plain sugar pralines can't touch.

C cubed casserole: corn, cheddar, and green chiles baked into a molten, cheesy Southwestern side. Three ingredients and a punch of garlic, ready in an hour.

Cafe Beaujolais sour cream waffles with sauteed cinnamon apples and toasted pecans folded into a light, fluffy batter made with separated eggs and sour cream.

Cajun corn chowder with Mexicorn, frozen corn, skim milk, and chicken broth seasoned with cayenne, paprika, and celery seed. A spiced creamy corn soup that improves with resting.

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Calamaria Parayemista, Greek stuffed squid filled with spiced rice, tomato puree, cinnamon, and cloves, then braised in white wine. A traditional Greek mezze appetizer.

Candied grapefruit peel: slow-simmered in sugar syrup until translucent, rolled in superfine sugar, and optionally dipped in dark chocolate for an old-fashioned confection.