Corn/4 recipes

Hearty beef and vegetable stew loaded with tomatoes, potatoes, corn, green beans, peas, and summer squash. Simmered low and slow in a Dutch oven, this feeds a crowd of 10.

Try something fun for a change with this scrumptious dish that is sure to entertain!

Nana Keele's carrot cake with crushed pineapple, cinnamon, and nuts, topped with a hot buttermilk syrup that soaks right into the warm cake. A family heirloom recipe.

Vegetarian Mexican loaf made with crumbled veggie burgers, cornmeal, green chiles, corn, and chili powder baked in a water bath. Sliceable, savory, and served with homemade tomato sauce.

Thai red curry beef with coconut milk, fish sauce, baby corn, and green peas, garnished with sweet basil. A quick, aromatic curry served over jasmine rice.

Santa Fe salmon chowder with potatoes, corn, green chilies, and chili powder in a creamy lowfat milk base. A Southwestern-style fish chowder with a gentle kick of heat.

Cheddar olive tamale pie layers ground beef, canned tamales, corn, and chopped olives in a chili-spiked casserole topped with sharp aged cheddar. A freezer-friendly weeknight casserole that bakes hands-off.

Pumpkin pecan pie layers a spiced pumpkin custard under a classic pecan pie filling for two desserts in one slice. Looks like pecan, eats like Thanksgiving, balanced sweetness throughout.

Turkey meatloaf ring: a lean, veggie-flecked ground turkey loaf baked in a ring pan with peas, corn, and a tomato glaze, then filled with steamed broccoli and cauliflower. A lighter take on meatloaf.

Chicken mulligatawny soup: a curried Anglo-Indian classic with carrots, celery, apple, rice, and tender chicken in a spiced broth. Comfort food with serious depth.

Enchiladas banderas are chicken enchiladas striped with green salsa verde, white sour cream and red salsa colorado to mirror the Mexican flag. A festive, party-ready presentation built on a from-scratch dried chile sauce.

Low-fat pumpkin raisin cake made with egg whites, no butter, and pumpkin pie spice. Served with a strained yogurt cream sauce for a lighter fall dessert.

From the McCalls Great American recipe collection, a classic American carrot cake for the microwave.

Moist chocolate banana cake made without eggs, loaded with cocoa, chocolate chips, and crunchy pecans. Buttermilk and ripe bananas keep it fudgy while brown sugar adds deep caramel sweetness.

Hominy and chicken casserole: creamy Southwest-style one-dish bake with golden hominy, green chilies, cumin, and melty Monterey Jack over seasoned stuffing.

Chocolate pecan pie variation with walnuts, coconut, and mini chocolate chips in a corn syrup-rich filling. The Southern classic crossed with German chocolate flavors.