Corn/6 recipes

Instead of eating direct from the cob, try this scrumptious recipe that's easy to follow!

A spicy and scrumptious dish made with chayotes, anaheim chilies, corn kernels and parmesan cheese.

Creamy Aztec corn soup with fresh corn, green chiles, melted Monterey Jack cheese, and oregano, garnished with diced tomato and cilantro. Half pureed, half chunky for the best texture.

Curried corn chowder pulses half the corn into a silky puree, then folds in whole kernels with onion, peppers, cumin, and curry powder. Dairy-free, light-bodied, and ready in 40 minutes.

Crispy skillet corned beef hash with diced potatoes, onion, and dry mustard, topped with a fried egg. A quick, crunchy homemade hash that beats the canned stuff every time.

Corn salsa with green chilies, jalapeno, bell pepper, and white wine vinegar. A sweet, tangy, no-cook salsa made from pantry staples and ready after a quick chill.

Salmon-corn casserole with canned salmon, creamed corn, herb stuffing mix, hard-boiled eggs, and pimentos. A pantry-friendly one-dish dinner that comes together in 10 minutes.

Creamy roasted poblano corn soup pureed with potato and tofu for silky body without cream. Serve hot or chilled for a lighter Mexican-inspired soup with smoky pepper flavor.

Brown rice and corn grits patties bound with chickpea flour and egg, pan-fried or baked until golden. A simple vegetarian patty using leftover cooked grains.

A sweet and tangy corn casserole baked with ketchup, brown sugar, dry mustard, and onion, topped with strips of bacon that crisp up in the oven. Five minutes of prep, 40 minutes to bake. Easy weeknight side.

Corn tamale pie with cornmeal, cottage cheese, and whipped egg whites baked until golden, served with a reduced Mexican-style tomato sauce. Light, fluffy, and meatless.

Halloween rice crispy treats loaded with candy corn, mini chocolate chips, and candy pumpkins. Dyed bright orange, these no-bake bars are a hit at school parties.

Layered beefy tortilla casserole with spiced ground beef, enchilada sauce, corn tortillas, cheddar, Monterey Jack, and crunchy corn chips. Tex-Mex comfort baked in 45 minutes.

Double corn muffins with cornmeal in the batter and whole corn kernels stirred in, plus a pinch of red pepper for subtle heat. Warm from the oven in 35 minutes.

Roasted corn soup with oven-roasted cobs, garlic, potato, red capsicum, and cream. Smoky, sweet, and velvety with whole kernels stirred through for texture.

Homemade corned beef hash with canned corned beef, diced potatoes, and onions simmered in milk. A hearty, comforting skillet meal with crispy edges and tender potato.