Corn/8 recipes

Fresh peach ice cream with ripe summer peaches blended into a cornstarch-thickened evaporated milk base. No eggs to temper, no custard to fuss with, just churn and freeze.

A creamy salmon chowder with sweet potatoes, regular potatoes, corn, and leeks simmered in clam juice, cream, and milk. Rich, hearty, and warming from the first spoonful.

White chocolate almond-pecan pie with a triple-extract filling of vanilla, almond, and chocolate. A rich twist on classic pecan pie with white chocolate and slivered almonds.

Green chicken chilaquiles casserole: shredded chicken in tangy tomatillo salsa and cream, layered with softened corn tortillas and three Mexican cheeses, then baked bubbling and golden.

Thick, creamy Argentinean chicken stew loaded with chunky potatoes, carrots, and corn on the cob. Roasted chicken and a silky egg-cream finish make this South American comfort food unforgettable.

Mashed potato pancakes folded into a sweet breakfast batter with eggs, milk, corn syrup, and nutmeg. Tender griddle cakes that recycle leftover potatoes into Sunday brunch.

Traditional fruitcake studded with dates, figs, candied citron, pecans, and brandy-soaked fruits becomes a family heirloom recipe worth making.

Moist chocolate cake with blended prunes, buttermilk, and cinnamon, finished with a rich cooked fudge frosting. Bake in a 13x9 pan or two 8-inch rounds.

Enchiladas Suizas with shredded chicken in corn tortillas, blanketed in a tomatillo-serrano salsa verde enriched with béchamel, cream, and melted cheddar. Rich, creamy, and tangy.

Microwave peanut brittle: classic golden, glassy peanut brittle made entirely in the microwave in 10 minutes. No candy thermometer, no boiling pot, no fuss. Just sugar, syrup, peanuts, and patience.

Easy chicken and cornbread dressing casserole with cream of chicken and cream of celery soups. A simple, Southern-style one-dish comfort meal ready in an hour.

Dark rum balls made with crushed vanilla wafers, cocoa, nuts, and a generous pour of dark rum, rolled in powdered sugar. No-bake holiday cookie that improves with age in the tin.

Vegetarian black bean tart in a crispy olive oil cornmeal crust with cumin-spiced tofu filling and roasted garlic. A savory, rustic showstopper for dinner or brunch.

Mexican drunken eggs: beaten eggs swirled into a smoky bacon and chicken broth with tomatoes, serrano chiles, and grated cheese. Served with warm corn tortillas, this is hearty, spicy brunch food at its best.

Mexican mince from Marguerite Patten combines ground beef with kidney beans, sweetcorn, tomatoes, and chili powder. A British wartime-era spin on chili served over rice or pasta.

Many recipes come out of the Caribbean that people either like or hate on first taste. This particular recipe is for a chowder that is excellent.