Corn/8 recipes

Creamy corn and ham chowder with potatoes, shallots, fresh basil, and a milk-based broth. A comforting one-pot soup for summer corn season or year-round leftovers.

Creamy corn chowder with fresh corn, diced potatoes, sauteed onion, and a generous pour of cream. Six ingredients, classic New England comfort food for four.

Blueberry corn pancakes: hearty cornmeal and whole wheat flapjacks studded with fresh blueberries. Honey-sweetened buttermilk batter for tender Southern-style stacks.

Light corn and tomato broth made with fresh ears of corn, ripe tomatoes, and chicken broth, finished with a bright squeeze of lime. Ready in under 40 minutes.

Cheese and corn tortilla enchiladas: flour tortillas stuffed with cottage cheese, corn, cheddar, scallions, and cilantro, topped with salsa and more cheese. Vegetarian, 40 minutes, crowd-pleasing.

Southwest corn chowder blends fresh sweet corn with poblanos, serranos, and cream into a smooth base, then folds in crisp blanched potato, jicama, and bell peppers for texture.

Creamy vegetarian corn chowder pureed silky-smooth with sweet corn, sweated onions, fresh rosemary, and a hit of warming mace. Meat-free body from cream and pureed corn.

A Boston landmark recipe: Durgin-Park's corn bread made with cornmeal, flour, eggs, milk, and butter, baked hot and fast for a golden crust and tender crumb. Old-school New England simplicity.

Banana corn fritters balance sweet mashed banana and warm cinnamon against a smoky chipotle kick. Pan-seared golden, then oven-finished so they puff up light without deep-frying.

Cozy small-batch corn chowder for two with potatoes, milk, paprika, and a pinch of kelp powder for natural briny depth. Simple, warming, and perfectly portioned.

Cheesy corn and onion casserole layered with corn muffin batter, creamed corn, sauteed onions, sour cream, and shredded cheddar. A side dish that thinks it might be a main. Holiday and potluck favorite.

Corned beef oven omelet that bakes hands-off in one dish, no flipping required. Beaten eggs, milk and seasoned salt fold around torn corned beef and melty cheese for an easy brunch that feeds a crowd.

Sweet and tender corn works perfectly as a make in advance side dish to go with your barbecue grill.

Low fat corn chowder thickened with evaporated skim milk instead of cream. Sweet corn, tender potatoes, and a touch of paprika for a creamy, lightened-up bowl.

Sadza, the staple Zimbabwean corn porridge made from white cornmeal and water. Two ingredients, one pot, and a thick, starchy side that's the foundation of Southern African meals.

Fresh jalapeno corn muffins fold whole corn kernels, minced jalapeno, and shallot into a buttermilk-cornmeal batter for a sweet-spicy breakfast or chili-side muffin. Freezes beautifully.