Corn Recipes

Instead of going through the hassle of baking a cake, try this simple and tasty snack that's easy to make and perfect for a quick dessert.

Macadamia nut brittle with dried banana chips and coconut, made in the microwave. A tropical twist on classic peanut brittle that's ready in under 15 minutes.

Savory bread machine loaf packed with cheddar, creamed corn, oat bran, bacon bits, and crispy fried onions. Whole wheat and cornmeal give it hearty texture and golden color.

A gourmet vegan black bean chili loaded with chanterelle and shiitake mushrooms, five types of chiles, spelt berries, fresh corn, and dried sour cherries. Simmered in tomato and orange juice for layers of earthy, smoky, sweet heat.

Spicy Mexican four-bean salad with black, kidney, white, and green beans plus corn, red onion softened in chili powder, and fresh cilantro. Vegan, high-fiber.

Cheddar toss and heat popcorn with melted butter, sharp cheddar, garlic salt, and onion salt. Oven-warmed until the cheese melts into every kernel.

Pizza-flavored popcorn seasoned with Parmesan, garlic powder, Italian seasoning, and paprika. A savory, cheesy snack ready in 15 minutes with no cooking.

Egg croquettes are crisp golden balls of chopped hard-cooked eggs and mushrooms bound in cream sauce, breaded and deep-fried. A retro brunch classic served with extra cream sauce on top.

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

Rich, glossy chocolate mint sauce made in the microwave in just 15 minutes. Drizzle over ice cream, brownies, or cake for a cool minty finish.

Traditional Sonoran white menudo with tender tripe, calf's foot, and flowered hominy in a rich broth served with lime, cilantro, and chile toppings.

Five-alarm salsa made with tomato purée, green chilies, onion, garlic, and lime, then water-bath canned for shelf-stable pantry heat. Five ingredients, two pints, serious kick.

Curried corn and chicken salad with a creamy yogurt-curry dressing, red cabbage, bell pepper, and cumin. A no-cook, make-ahead lunch with bold Indian-inspired flavor.

A one-pan vegetable rice that cooks paella-style: arborio rice simmered with turmeric, peppers, tomatoes, and sweet corn. A budget-friendly, vegan-ready dinner with golden, tender grains.

Southwest corn chowder blends fresh sweet corn with poblanos, serranos, and cream into a smooth base, then folds in crisp blanched potato, jicama, and bell peppers for texture.

Asian-style brown rice salad with sesame oil, rice vinegar, snow peas, corn, carrots, and scallions. A nutty, crunchy cold salad that's vegan and make-ahead.