Corn/8 recipes

Classic Peruvian chupe de camarones with shrimp, flounder, potatoes, and corn in a creamy, spicy tomato broth finished with cream cheese and garnished with fresh mint.

Browned chicken thighs baked over peppers, mushrooms, tomatoes, and corn in a spiced tomato juice with sumac, cumin, cardamom, and curry. A bold Middle Eastern-inspired one-dish dinner served over rice.

Tender white layer cake stuffed with citrusy orange-coconut filling and crowned with fluffy boiled frosting. A Southern classic that's pure sunshine on a plate.

Hearty beef and barley vegetable soup loaded with cubed flank steak, potatoes, tomatoes, corn, and green beans simmered for two hours. A big pot of comfort that feeds a crowd.

Impressive and healthy, realistic portion size. Save up for this one!

Turkey fajitas marinate cooked turkey strips in lemon, garlic, and oregano, then top corn tortillas with a sweet-tangy onion relish and grated cheese. Lighter Tex-Mex weeknight dinner.

Authentic New Mexican chili with cubed beef chuck, pork, mild and hot ground chilies, amber beer, and a long simmer. Serve beans on the side, Southwest-style.

A trail-ready vegetable beef soup made with freeze-dried veggies, pasta shells, and Parmesan. Just add water at camp for a hot, filling bowl after a long hike.

Black eyed pea casserole layers spiced ground beef, black-eyed peas, and tomatoes between torn corn tortillas and melty cheddar, then bakes it into a hearty Tex-Mex bake with a Creole kick.

Warm fajita rice salad with lime-marinated sirloin, corn, black olives, cherry tomatoes, and a zesty picante dressing. Tex-Mex meets rice bowl in one bold platter.

I sauteed the shrimp with the spices and it turned out wonderful.Really a big hit!

Mexican-style rainbow stuffed peppers with ground turkey, refried beans, corn, rice, and tomatillo salsa in red, green, yellow, and orange bell pepper halves.

The Best Chocolate Cake with Cream Filling and Chocolate Frosting recipe

Southwest bread Gilroy: a rustic yeasted loaf packed with black beans, corn, cilantro, Anaheim chiles, and garlic. Hearty Southwest-style artisan bread that eats like a meal.

Baked swordfish cubes spiced with chili and cumin, loaded onto warm corn tortillas with a fresh tomato-olive salsa, crunchy radishes, and a smoky roasted red pepper lime-cilantro sauce. Low-fat, healthy, and ready in 35 minutes.

This moist, fluffy, rich and chocolatey cake gives you enough tastiness to let you indulge.