Corn/4 recipes

Chinese-style fried shrimp balls with minced shrimp, water chestnuts, bamboo shoots, and ginger, bound with egg white and cornstarch then deep-fried golden and crispy.

This recipe is for a Cuban stew/soup that I used to enjoy con mucho gusto. This version of Ajiaco was prepared by Senora Garcia in her little store front restaurant on Collins Ave. in Miami Beach. Although this is not her exact recipe, it's the closest I could get to it. Ajico del Restaurant Garcia

Chocolate eggnog bundt cake made with pudding mix for extra moisture, warm nutmeg, and a creamy eggnog buttercream frosting. A holiday dessert that puts leftover eggnog to good use.

Add a new look to your dinner with this salad made with corn chips, avocados and catalina salad dressing.

Homemade bread dough enhancer made with lecithin, dried whey, diastatic malt powder, and ascorbic acid. Mix once, store in a jar, and add a tablespoon to any bread recipe for softer, higher-rising loaves.

Grilled turkey spears thread cubed turkey breast, lime slices, pepperoni, and corn onto skewers, glazed with chili-lime oil and served with three dipping sauces: curry-banana, blue cheese-yogurt, and cranberry-horseradish.

Easy drop dumplings for stew with just 5 pantry ingredients. Light, fluffy, and ready in 12 minutes. Drop by spoonfuls into any simmering stew and cover. No rolling or shaping needed.

Two-ingredient queso dip made with Velveeta and Pace picante sauce. Melts smooth in minutes and pairs with tortilla chips, corn chips, or veggies.

Mom's pecan pie is a classic Southern five-ingredient holiday pie: eggs, sugar, light corn syrup, butter, and toasted pecans baked into a flaky crust. The hot-start oven gives a glossy, set top.

Chinese stir-fried assorted vegetables in a glossy clear sauce with carved carrots, turnips, mushrooms, baby corn, and optional crab. A showpiece side dish from the wok.

A hearty and savory chili that tastes wonderful with a crusty bread or those old-fashioned bread bowls.

Salted peanut chews with a brown sugar shortbread crust, gooey marshmallow layer, and a crunchy peanut butter chip topping loaded with crisp rice cereal and salted peanuts.

This is an excellent recipe, low in fat and full of fibre.

Old-fashioned Southern crackling bread made with cornmeal, buttermilk, and crispy pork cracklings. Shaped into oblong cakes and baked golden, this is country cooking at its finest.

Salsa con queso dip with just two ingredients: Velveeta and chunky salsa melted together over low heat. Smooth, creamy, and ready for chips in under ten minutes.

Pumpkin and chickpea soup with caramelized onions, fresh pumpkin, soaked chickpeas, and a hint of honey. Hearty vegan, high-fibre soup ready in an hour.