Corn/69 recipes

Brownie pecan pie with melted sweet chocolate, corn syrup, and whole pecans in a flaky crust. A fudgy, gooey mashup of two classic Southern desserts.

Chicken enchiladas with sour cream and cheddar: shredded chicken bound in sour cream and cheese, rolled in oil-dipped corn tortillas, smothered in a homemade green chile tomato sauce.

Blue corn tortillas stacked with seasoned chicken, Monterey Jack, pine nuts, and red chile sauce, then baked until bubbly. New Mexican flat enchiladas you eat with a fork and knife.

Fresh fruit pie with blueberries, strawberries, or peaches set in cornstarch-thickened glaze: whipped cream lining the crust, fruit filling on top, chilled until firm and sliceable.

A simple chocolate and nut pie made famous at the Kentucky Derby.

Rich pecan pie with unsweetened chocolate and dark corn syrup for intense, bittersweet flavor. Buttery filling studded with pecans bakes until set with gooey center.

This is a really tasty taco dish. I was impressed at the ease of preparation, as well as the wonderful flavor.

Broken corn tortillas layered with chicken, Rotel tomatoes, melted Velveeta, and sour cream, baked into a bubbling Tex-Mex casserole that feeds eight. Big flavor, minimal effort.

A cashew twist on classic pecan pie with brown sugar, corn syrup, and vanilla in a flaky crust. Golden, gooey, and utterly irresistible for holiday dessert.

Celebrate next Thanksgiving with this rich and decadent pie made with corn syrup, pumpkin and pecan halves.

Instead of using plain old beef, enjoy this delicious variation of tacos that's fun to make and eat.

Sopa de tortilla, the authentic Mexican tortilla soup: a tomato-onion-garlic broth infused with mint, finished with fried corn tortilla strips and cheese. Ready in 40 minutes, pantry-friendly.

Southern orange pecan pie with fresh orange juice and zest brightening the classic corn syrup filling. Toasted pecans, citrus-spiked custard, and a flaky crust come together in under an hour.

Tortilla black bean soup simmers black beans with celery, onion, and red bell pepper, finished with cilantro and served over warmed corn tortillas in each bowl. A rustic Mexican classic.

Marshall Islands macadamia nut pie layers shredded coconut on the bottom of the crust before pouring in a corn syrup custard studded with macadamias. Coconut cream whipped topping keeps it tropical.

Sweet corn syrup custard studded with flaked coconut, baked in a flaky pie shell. Simple Southern dessert with vanilla and almond.