Corn/6 recipes

Baked couscous casserole with black beans, corn, roasted red peppers, and creamy ricotta, served over fresh spinach. A hearty vegetarian one-dish dinner for six.

Thanksgiving Day tofu: a savory tofu loaf wrapped around classic sage-and-bread stuffing, then baked into a sliceable vegan holiday centerpiece. A homemade tofurkey that gives plant-based eaters their own showpiece.

Glazed Cornish game hens roasted with a homemade curry powder, corn syrup and mustard glaze. An Indian-leaning dinner for two with lacquered, deeply spiced skin and tender juicy meat inside.

Minestrone Parmesan: Italian vegetable and pasta soup loaded with smoked ham, chickpeas, spinach, and garden vegetables in a rich beef broth. Finished with grated Parmesan.

Crockpot black bean veggie chili: black beans, sweet corn, peppers, and tomatoes simmered low and slow with cumin and cayenne. A hearty, high-fiber meatless chili that practically cooks itself.

Minnesota minestrone is a Midwestern take on the Italian classic, built with ground beef, kidney beans, cabbage, and corn. One Dutch oven, feeds ten, pantry friendly.

A crustless crab quiche packed with sweet corn, Parmesan, scallions, and dill, made lighter with evaporated skim milk, egg substitute, and nonfat sour cream. All the flavor, less of the guilt.

Chewy peanut butter bars stacked in three layers: a buttery cookie base, a gooey marshmallow middle, and a crunchy peanut butter, rice cereal, and peanut topping. A potluck and bake-sale crowd-pleaser.

California chicken salad with grilled chicken, sweet corn, asparagus, plum tomatoes, turkey bacon, and toasted pine nuts in honey-Dijon dressing. A bright West Coast main-course salad.

Slow-braised beef marinated in chili-lime-cumin paste, shredded and loaded into taco shells with corn, olives, and sharp cheddar. A two-day taco project that makes 20 and earns every minute.

Cottage pie made with cubed leftover roast beef, white wine gravy, corn, and a piped mashed potato top crowned with sharp cheddar. A British comfort-food classic for using up Sunday roast.

Loaded Tex-Mex casserole with brown rice, zucchini, turkey sausage, corn, and a creamy pepper Jack cheese sauce, topped with cream cheese and pickled jalapenos. Feeds a crowd and freezes like a champ.

A yeasted chocolate cake with an overnight rise, three layers, and a cooked white icing drizzled with melted chocolate and toasted coconut. Truly unlike any chocolate cake you've tried.

Veal parmigiana with pounded cutlets dredged in parmesan breadcrumbs, browned in a skillet, then baked under chunky stewed-tomato sauce and a blanket of melted mozzarella. Classic Italian American comfort.

Layered Mexican beef casserole with tortillas, creamed corn, enchilada sauce, green chiles, and two cheeses. A crowd-feeding Tex-Mex bake that assembles in minutes.

Angel hair pasta tossed in a chili-spiced cream sauce and topped with sautéed SPAM, corn, red and green bell peppers, fresh tomatoes, and cilantro. A colorful 30-minute weeknight dinner bursting with Southwestern flair.