Corn/6 recipes

Tex-Mex quiche loaded with taco-seasoned ground beef, cheddar, and chiles in a flaky pie shell, baked in egg custard and topped with fresh guacamole. Brunch meets taco night.

Savory beef pie in a bacon dripping crust with ground beef, corn, green chiles, cheddar, and a chili-oregano spiced filling. A Southwestern meat pie with a cheesy, bubbly topping.

German beef rouladen: thin slices brushed with mustard, rolled around bacon and onion, then slow-braised in a paprika-tomato sauce finished with sour cream. Classic comfort food over potatoes or noodles.

Chocolate popcorn haystacks with popped corn, peanuts, and chow mein noodles coated in melted chocolate chips. A 4-ingredient no-bake snack kids can help make, ready in 15 minutes.

Cheesy broccoli cornbread baked in a cast iron skillet, with cottage cheese and cheddar for a moist, rich crumb and tender broccoli and onion throughout. A savory, veg-loaded twist on classic cornbread.

Ground beef spaghetti Parmigiana with corn, tomato sauce, and a pinch of cinnamon over butter-Parmesan tossed pasta. A unique weeknight comfort dinner ready in under an hour.

No fat banana muffins use mashed banana, egg whites, and corn syrup instead of butter or oil for tender low-fat breakfast muffins flavored with cinnamon.

Golden pecan pie pours brown sugar, light corn syrup, and vanilla over toasty pecan halves in a flaky shell. A classic Thanksgiving pie with deep molasses sweetness and a glossy top.

Vegetarian bean and corn casserole topped with sliced zucchini and a cornmeal custard, loaded with Monterey Jack cheese and green chilies. One-dish Southwestern comfort.

Chinese-style brown gravy for egg foo yung made with meat stock, soy sauce, and cornstarch. A simple three-ingredient sauce ready in minutes.

Chili taco salad: spicy chicken chili with kidney beans and chickpeas piled on tortilla chips with lettuce, tomato, jack cheese, sour cream, olives, and jalapenos.

Sweet and sour meatballs in pineapple-soy glaze with green pepper, served as a party appetizer or weeknight main over rice. Classic American-Chinese retro plate.

"There are many versions of this stew-soup in Central and South America. Scented with cumin, it makes a hearty supper on a chilly winter night."

Childhood PB&J turned into a two-layer peanut butter cake filled with more peanut butter and red jelly, topped with fluffy seven-minute frosting. Nostalgic birthday cake for grown-ups.

Coffee liqueur pecan pie: a glossy classic pecan pie topped with Kahlua-spiked whipped cream. The grown-up holiday pie with a coffee-cocktail flourish.

Red wine-marinated grilled flank steak with a pecan-serrano chile compound butter and a red wine black bean butter sauce. A Southwestern showstopper served with warm tortillas.