Corn/8 recipes

Savory cottage cheese and rice pancakes with corn and mustard. A low-fat, protein-packed griddle cake for breakfast or a light dinner.

Fresh asparagus salad with a bright lemon Dijon vinaigrette, finished with crumbled bacon and black olives. Blanched until bright green then shocked in ice water for snap and color, this is a sharp, elegant spring side.

Quick breakfast tacos ready in minutes: warm corn tortillas with melty cheddar and salsa, then fill with fluffy scrambled eggs. A light, high-protein breakfast for busy mornings.

King Ranch chicken casserole layered with corn chips, cheddar, cream of mushroom soup, and Rotel tomatoes. A Texan comfort classic that's easy to assemble and feeds a crowd.

No-bake chocolate cereal bars layered with a chocolate-ganache filling between peanut butter Cocoa Krispies cereal crusts. Kid-friendly snack bars ready in under 30 minutes.

Quick vegetable medley with corn, black beans, yellow pepper, and tomatoes sauteed in sesame oil and finished with umeboshi vinegar. Vegan and versatile.

Chicken enchilada casserole with corn tortillas, ranch-style beans, green chiles, and Monterey Jack in a creamy chicken-broth-and-cheese sauce. Tex-Mex comfort food for weeknights or potlucks.

Make-ahead ham and cheese breakfast casserole with buttered bread, sharp cheddar, eggs, and a crunchy cornflake topping. Assemble the night before and bake in the morning.

Slow cooker salmon chowder with bacon, au gratin potato mix, corn, and a creamy milk base. A shortcut crockpot chowder that uses boxed potatoes for built-in thickening and cheesy flavor.

Vegetarian broth that mimics chicken stock using nutritional yeast, mushrooms, onions, and poultry seasoning. The 5-minute meatless replacement for chicken stock in any recipe.

Mexican beef casserole layered with seasoned ground beef, cheddar cheese, and hot chili peppers between buttermilk cornbread. A hearty one-dish meal with built-in cornbread crust.

Crawfish cornbread loaded with crawfish tails, cheese, creamed corn, jalapenos, and onion. A savory Cajun cornbread that's more main dish than side.

Leftover mashed potato pancakes crisp up golden on the griddle, then get topped with a fried egg and a skillet hash of shredded turkey, gravy, corn, and sweet red pepper. One plate that turns holiday leftovers into brunch.

Fried okra soup with salt pork, lima beans, corn, tomatoes, and cabbage simmered into a thick Southern vegetable soup. Browning the okra in pork drippings adds smoky depth and keeps the okra from getting slimy.

Southern-style oxtail and potato stew in a thick tomato base loaded with corn, carrots, and celery. Optional macaroni or okra stretch the pot further, served with cornbread or saltines.

A hearty beef, vegetable, and rice soup made fast in the pressure cooker, with a meaty soup bone, tomatoes, corn, okra, and a pinch of cayenne. Old-fashioned comfort in a fraction of the usual simmering time.