Corn Recipes

Layered zucchini potato salad: creamy mashed-potato base stacked with crisp-tender zucchini, corn, and cherry tomatoes. A cool, make-ahead potluck salad that travels well and holds its layers.

Layered Mexican beef bake with seasoned ground beef, corn, green chiles, black olives, and Monterey Jack cheese. Topped with tortilla chips and sour cream.

Indian carrot salad with cumin, cinnamon, lime juice, and garlic, served chilled and garnished with wheat sprouts. A light, spiced vegetarian side dish.

Crumb-topped baked French toast dips bread in a vanilla custard, coats in cornflake crumbs, and bakes hot for extra crunch. Served with homemade almond-cinnamon syrup for a brunch upgrade over pan-fried French toast.

Low-fat Mexican casserole layered with corn tortillas, mashed tofu, green chiles, salsa, tomatoes, and a tangy yogurt topping. Vegan-friendly with a bean swap and naturally dairy-light.

These quick Aztec enchiladas wrap scrambled eggs, sweet corn, and a dusting of chili powder inside warm corn tortillas. A light, protein-rich Mexican-inspired breakfast or brunch that's on the table in minutes.

Black bean, corn, and tomato salsa stirred together no-cook with scallions and fresh cilantro, then chilled. A chunky, scoopable vegan dip for tortilla chips, ready in minutes for any party.

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.

Bean connoisseurs will appreciate the characteristic taste and texture talents of pinto and kidney combined within this ancient Indian entrant. Versatility of this variety is limited only by your imagination: take them for a dip: enlist them for creative Mexican food construction: they even taste good straight!

Glossy pear slices baked in corn syrup-lemon glaze, crowned with buttery almond crumble. A showpiece autumn dessert for cozy dinner parties.

Chicken and lima bean casserole baked in a creamy celery soup sauce with carrots, onions, and Worcestershire. A hearty one-dish dinner with tender vegetables and golden browned chicken pieces.

Milk chocolate popcorn with salted peanuts baked in a corn syrup and chocolate chip glaze. A crunchy, sweet-salty snack mix that stores for up to two weeks.

Dress up your succulent steak with this simple recipe that uses cider vinegar and molasses.

Curry spinach with creamed corn baked until hot and saucy. Five pantry ingredients, vegan, and served over basmati rice. An unexpected weeknight side or meatless main.

Authentic Pad Thai with rice noodles, prawns, tofu, eggs, tamarind-palm sugar sauce, bean sprouts, and peanuts. Served with traditional condiment saucers.

Chinese noodles in a savory-sweet pork sauce of hoisin, hot bean paste and ginger, topped with cool, crisp cucumber, black sesame and cilantro. A hearty, fried-sauce noodle bowl.