Corn/3 recipes

Hearty cornbread loaf with yogurt and sunflower oil baked in a loaf tin. Optional cheddar cheese makes this a savory side that slices like bread.

Vegetarian fresh corn tamales: masa harina dough stuffed with sautéed bell peppers and corn, wrapped in soaked husks, and steamed until tender. Served with a chunky avocado-tomatillo salsa for a lighter Mexican classic.

Deep-fried corn and sausage fritters with beaten egg whites for an extra-light, puffy texture. Fresh corn kernels and crumbled sausage in a paprika-spiced batter.

Corn ham chowder, a creamy weeknight chowder of cubed ham, potatoes, canned corn, and milk. Five ingredients beyond pantry staples, ready in 40 minutes, perfect for using up leftover holiday ham.

These Puerto Rican snacks can be served with a drink, or as a side dish along with fish.

Homemade blue corn tortillas from just three ingredients: blue cornmeal, boiling water, and flour. Earthy, nutty flavor with a striking blue-purple color on a hot griddle.

Plains Tribes dried corn soup with dried beef or buffalo and fatback, simmered low and slow after a 48-hour corn soak. A traditional Native American recipe with deep, earthy flavor.

Corn chowder flambéed with Jack Daniels whiskey, simmered in cream and chicken broth with cubed potatoes. Smoky-sweet chowder with dramatic flair.

Bake Quick Corn Sticks to go with homemade soups and traditional Southern dinners.

Peanut butter popcorn baked until crispy with just three ingredients: popped corn, peanut butter, and butter. A quick, crunchy, kid-approved snack with a toasty peanut coating.

Broccoli corn bread baked in a cast iron skillet with cheese and onion mixed right into the batter. A savory, veggie-loaded side that comes together fast.

A deli-style corn rye bread with rye flour, cornmeal, mashed potatoes, and caraway seeds. Finished with a glossy cornstarch glaze for that authentic bakery look. Worth the rise time.

Sweet and hot corned beef brisket simmered with cloves, garlic, and chilies, then glazed with bitter orange marmalade and baked until burnished. The piquant cousin to the classic St. Patrick's Day boil.

Chinese crab and corn soup, the restaurant favorite, made light at home. Half the corn is pureed for a naturally creamy body, the rest left whole, with fresh crab, ginger, and a quick cornstarch thickening.

Spinach, brown rice and corn tortillas: wilted spinach, hearty brown rice and sweet corn bound with salsa, rolled into warm corn tortillas. A fast, vegan, no-fuss wrap that's great for a light lunch or quick meal prep.

Quinoa corn pasta blends quinoa flour, cornmeal, and tapioca flour into a gluten-free fresh pasta dough. Roll into thicker shapes like fettuccine for the best texture.