Corn/6 recipes

Microwave chili pie with ground beef, corn, tomatoes, cheddar cheese, olives, and crushed tortilla chips on top. A fast Tex-Mex casserole ready in about 15 minutes.

Sizzling Sichuan scallops wok-tossed with ginger, garlic, chili paste, and crunchy cucumber, then poured hot onto a screaming cast iron platter at the table. Pure drama.

Easy to make, and it was packed with deliciousness and great texture. Will be making this dish very often.

Famous Amos copycat chocolate chip coconut cookies with flaked coconut, chopped pecans, and semi-sweet chips in a buttery brown-sugar dough. Bigger and chewier than the bag version.

A quick, easy and flavorful salad. I added a bit chopped red onion, and used lemon juice instead of lime juice, and it was very tasty. Next time I will use pickled jalapeno, which I think will make the salad taste even better.

Mom's cornbread stuffing with homemade skillet cornbread, toasted whole wheat, sauteed celery and onion, hard-boiled eggs, and plenty of sage. A Southern Thanksgiving dressing baked until crusty-golden.

Creamy white chicken chili with fresh jalapeños, ginger, corn, and great northern beans in a buttery roux-based sauce. Top with Monterey Jack and serve with cornbread.

Seared double-cut pork chops glazed with tamarind and molasses, served over roasted sweet potatoes with a rich mole cream of pepitas, pistachios, pine nuts, and roasted poblano.

Ground beef browns with onions, then simmers all day in the slow cooker with kidney beans, lima beans, stewed tomatoes, and creamed corn spiked with chili powder for a stick-to-your-ribs winter soup.

The crock pot was scrapped clean. Best rating I could have gotten. Everyone raved at how good it was.

Sweet potato chips layered with brown sugar, butter, and cinnamon, then gently stewed and finished with a splash of sherry. A warm, spiced side dish ready in 20 minutes.

Light peach Bavarian cream dessert made with pureed peaches, peach yogurt, whipped egg whites, and real cream set with gelatin for an airy, no-bake treat.

This crowd-pleasing, kicked-up casserole uses pantry ingredients and refrigerator staples topped with a refrigerated pie crust and baked until the filling is bubbling and the crust is golden.

Vegan red lentil lasagna loaded with broccoli, mushrooms, zucchini, and corn in a tomato-herb sauce, topped with a dairy-free nutritional yeast cheese sauce.

Pasta primavera salad with tri-color rotini, broccoli, carrots, cherry tomatoes, and red onion tossed in peppercorn ranch dressing. A colorful, make-ahead cold pasta salad for potlucks.

Crispy tortilla strips layered with shrimp, bay scallops, smoky chipotle cream sauce, and bacon in a baked seafood chilaquiles casserole. Feeds six in 40 minutes flat.