Corn/2 recipes

Lobster and roasted corn chowder with bacon, smoked ham hock, and a Southwestern kick from jalapeño and green chiles. A creamy bowl built from a lobster-stock base and pan-charred corn kernels.

Homemade cornmeal focaccia topped with sweet corn, fresh sage, lemon-kissed red onion rings, and melted Monterey Jack. Golden, chewy, and bursting with late-summer flavor.

Egg-free and dairy-free corn muffins made with cornmeal, flour, shortening, and vinegar. A simple vegan-friendly cornbread muffin that bakes golden in 20 minutes.

Crazy corn muffins with sour cream, maple syrup, and pecan pieces for a tender, slightly sweet cornbread muffin with nutty crunch. Freezer-friendly and perfect for breakfast or alongside chili.

Golden corn muffins sweetened with real maple syrup and brown sugar, brushed with melted butter straight from the oven. A warm New England spin on cornbread that belongs at every fall table.

Sweet and tangy corned beef glaze made with currant jelly, mustard, and horseradish. Three ingredients that transform leftover corned beef into a glazed showpiece.

Quick Tex-Mex corn soup with creamed corn, whole kernels, red bell pepper, and red pepper flakes in chicken broth. Ready in 20 minutes with pantry staples.

Beer-braised corned beef brisket simmered low and slow with potatoes, carrots, and cabbage. A hearty one-pot Irish-American classic for St. Patrick's Day or any cold-weather Sunday.

Homemade spiced corn dogs with a cornmeal batter brightened by dry mustard and paprika, deep-fried to a crisp golden crust. State-fair classic in your own kitchen.

Rice and corn dressing: Southern-style turkey stuffing with rice, sweet corn, giblets, and Worcestershire instead of bread. Gluten-free dressing that feeds a crowd.

These calzones are very healthy, some kinds of vegetables, very light and savory.

Browned chicken breasts simmered in golden corn soup with broccoli florets and melted cheddar cheese. A creamy, cheesy one-skillet dinner ready in 45 minutes.

Creamy clam and corn chowder with bacon, potatoes, and milk thickened with a butter-flour paste. A hearty Pacific Northwest-style chowder topped with cracker crumbs.

Brussels sprout casserole with corned beef, egg noodles, and Velveeta in a milk sauce. A hearty, old-school baked dish that uses up leftover corned beef.

Fresh corn kernels sautéed with colorful bell peppers, scallions, and garlic get tossed with halved cherry tomatoes, chipotle chile, and lime juice for a smoky-spicy salad that works hot or cold.

Slow-cooker two-bean corn chili with black-eyed peas, navy beans, sweet corn, and jalapenos. Vegan, dump-and-go, ready when you walk in the door.