Corn Recipes

Vegan corn muffins bound with blended silken tofu instead of eggs. Whole wheat pastry flour, cornmeal, and just four other ingredients. Dairy-free and oil-free.

Mexican-style corn and shrimp chowder simmers sweet corn, bell pepper, and shrimp into a melted cheddar cheese broth. A 35-minute pantry-friendly Tex-Mex chowder.

Tiburon Encurtido Frito: lime-marinated shark steaks pan-fried in corn oil until golden. A simple Latin American preparation where the citrus marinade does all the work in just three ingredients.

Huevos rancheros with fried eggs on corn tortillas topped with refried beans, Monterey Jack, and fresh salsa with avocado and jalapeno. A 10-minute Mexican breakfast.

Peanut butter dressing stirs chunky peanut butter with dark corn syrup and milk into a thick, sweet drizzle for fresh fruit salads. Three ingredients, five minutes, kid-approved.

Slow-simmered beef chuck chili with cumin, oregano, and chili powder, made a day ahead for deep flavor. Topped with sour cream and fresh lime.

Reno Red competition-style chili with coarse-ground beef, dried red chiles, cumin, oregano brewed in beer, and masa flour. No beans, all meat, pure heat.

Mini cornmeal muffins with buttermilk and whole kernel corn baked at high heat for crispy edges. Bite-sized cornbread that's great alongside chili, soups, and barbecue.

Silky sweet corn coulis made from fresh corn kernels and cob broth, strained smooth and finished with butter and cayenne. A refined sauce for shrimp and corn ravioli.

Spicy black bean chili ready in 25 minutes with pre-seasoned canned beans, salsa-style tomatoes, corn, and melted cheddar on top. A vegetarian weeknight dinner in one skillet.

Vitello tonnato: classic Piedmontese dish of cold poached veal under a cool tuna, caper, anchovy, and lemon sauce. An elegant Italian summer main or antipasto, served room temperature.

Jam Jams are old-fashioned sandwich cookies made with brown sugar and corn syrup, rolled and cut, then filled with apple butter or raspberry jam.

Pressure cooker New England fish chowder simmers white fish, potatoes, and corn in milky broth with thyme and bay. Classic Yankee chowder ready in under 45 minutes.

Artichoke heart spice cake: a moist bundt cake with pureed artichoke hearts (think zucchini cake's sneaky cousin) plus cinnamon, clove, walnuts, and raisins. The artichokes disappear, the moisture stays.

Korean style flank steak marinated in soy sauce, sesame seeds, garlic, ginger, and dark corn syrup. Broiled and sliced thin for a savory, caramelized finish.

Make-ahead baked French toast coated in crushed corn flakes for an ultra-crunchy shell. Prep the night before, bake in the morning, no standing at the stove flipping slices.