556 green pepper corn recipes

Vegetarian gumbo with black-eyed peas, okra, corn, tomatoes, and the holy trinity in a homemade vegetable stock. A plant-based bayou bowl ready to ladle over cornbread.

Creamy kidney bean dip spiked with green chilis, red pepper flakes, garlic, and melted cheddar cheese. Serve warm with tortilla chips for a crowd-pleasing party appetizer.

Creamy New Mexican calabacitas with sauteed summer squash, corn, green chiles, and melted cheddar in a milky sauce. A comforting, traditional side dish that comes together in 40 minutes.

Chana dal with turmeric, mustard seeds, green chilies, and a tarka of fried onion and garlic. A traditional Indian split chickpea dish that's vegan, protein-rich, and deeply spiced.

Crawfish corn maquechoux with sweet corn, bell peppers, onion, and tomato smothered in butter. A classic Cajun side dish loaded with crawfish tails for a true Louisiana one-pot meal.

Sauteed Shrimp with Corn in Spicy Wine Sauce recipe

Polenta triangles with green chiles, roasted red peppers, corn, and sharp cheddar. Cooked polenta set in a pan, sliced into triangles. Stovetop or microwave method.

This quick and easy meal is fun to make and the variety of spices makes it tasty down to the last bite.

Louisiana shrimp gumbo with a dark bacon-dripping roux, smothered okra, bell peppers, and tomatoes. Served over rice with cayenne heat and bay leaf depth.

It's a basic vegetable soup that's loaded with vegetables and slowly simmering in beef broth. It's simply tasty.

Creole tuna skillet with the holy trinity of onion, green pepper, and celery plus corn. A quick one-pan dinner served over rice with grated Parmesan. Pantry-friendly and ready in 30 minutes.

Don't let those pork chops taste too dry! Instead try this simple and tasty recipe that's packed with flavor!

Enchiladas verdes with corn tortillas layered flat with a garlic-infused green chile sauce, minced onion, and cheddar cheese, then baked until the cheese melts.

Possee stew made from five cans: stewed tomatoes, chili beans, corn, hominy, and green chilies. A dump-and-heat pantry stew ready in 15 minutes flat.

Mexican fresh corn soup blends corn off the cob with milk and butter into a silky base, then folds in green chilies and Monterey Jack. Topped with crisp deep-fried tortilla squares for crunch.

Chinese crab and corn soup, the restaurant favorite, made light at home. Half the corn is pureed for a naturally creamy body, the rest left whole, with fresh crab, ginger, and a quick cornstarch thickening.