2,710 horn recipes

Savory vegan corn pancakes made with whole wheat flour, chipotle peppers, garlic, scallions, and soy milk. Smoky, spicy, and golden brown in just 30 minutes. No eggs or dairy needed.

Bread machine loaf that captures the buttery, sweet, tangy soul of a corn fritter. Whole corn kernels, sour cream, honey, and chives baked into a soft, golden crumb.

African-inspired coconut corn curry with peanuts, poppy seeds and fresh spices ground by mortar and pestle. Simmered in rich coconut milk and served over rice.

Heartland corn chowder built on a smoked ham bone broth with pureed vegetables, fresh corn, and milk, topped with crumbled bacon. A thick, creamy Midwest-style chowder.

Creamy scallop and corn soup blended smooth with fresh ginger, rice wine, and scallions. A silky Asian-inspired bisque finished with cream and butter.

Freezer sweet corn, a simple method to preserve peak-summer corn: simmer the kernels briefly, cool, and freeze in bags so you can taste fresh-picked sweet corn all winter long.

Silky oyster corn chowder loaded with smoky prosciutto, sweet corn, and plump oysters in a creamy chipotle-spiked broth. Orzo pasta makes this elegant soup hearty enough for dinner in just 25 minutes.

Butternut squash, zucchini, corn, and tomatoes seasoned with coriander, ginger, and allspice, baked under a blanket of melted cheddar. A vibrant fall vegetable casserole.

Salmon corn scallop casserole made with canned Alaska salmon, creamed corn, sharp cheddar, and a buttered cracker crust. A hearty, old-fashioned bake with a golden, crunchy top.

Mexican corn stew simmers kidney beans, pearl barley, corn, and fresh vegetables in cumin and coriander-spiced vegetable stock. Hearty, vegan, and topped with crushed tortilla chips and salsa.

Another salad substitute that's both scrumptious and entertaining for dinner with family or friends.

Savory Southwest corn muffins stuffed with diced ham, pepper jack cheese, green chiles, and red bell pepper. Hearty enough for a meal with a side salad.

Corn and zucchini casserole with a creamy bechamel, melty Monterey Jack cubes, and a garlic-oregano breadcrumb topping. A summer-harvest bake from Gold Medal flour.

Chile corn bake with cornmeal, cheddar cheese, green chiles, and sweet red peppers in a custardy casserole. A Southwestern side dish that's somewhere between cornbread and a savory corn pudding.

Curried corn salad with red bell pepper, cucumber, scallions, and spinach in a tangy curry-mustard vinaigrette. A no-cook, low-fat side dish ready in ten minutes.

Savory cilantro corn pancakes loaded with roasted chiles, scallions, and sweet corn kernels. Served with salsa and sour cream for a Southwestern brunch twist.