Corn/8 recipes

Galliano barbecued pork ribs parboiled to fall-off-the-bone tender, then basted with a hickory barbecue sauce spiked with anise-vanilla Galliano liqueur. The boozy Italian twist that takes weeknight ribs from ordinary to memorable.

Vegetarian gumbo with black-eyed peas, okra, corn, tomatoes, and the holy trinity in a homemade vegetable stock. A plant-based bayou bowl ready to ladle over cornbread.

Instead of going through the hassle of baking a cake, try this simple and tasty snack that's easy to make and perfect for a quick dessert.

Three-ingredient peanut butter crunches made with butterscotch chips, peanut butter, and corn flakes. No-bake drop cookies that set on wax paper in about two hours.

Cherry divinity is the pink church-cookbook candy: hard-ball sugar syrup whipped into beaten egg whites with cherry Jello, then loaded with chopped nuts and coconut. Old-fashioned, fluffy, festive.

Mexican poblano pepper soup with corn, tomato sauce, and epazote simmered in chicken broth. A light, smoky soup with authentic Mexican flavor.

Homemade chocolate caramels with unsweetened chocolate, cream, and brown sugar cooked to firm ball stage. Rich, chewy candy poured over chopped nuts and cut into squares.

Smoky grilled chicken, fire-roasted poblano, and sweet corn simmered into a creamy melted-cheese soup. The chicken and pepper char on the grill first, lending a Southwestern depth no stovetop soup can match.

Sauerkraut balls with corned beef, ham, and tangy kraut bound in a thick roux, breaded and fried golden. The Ohio bar-snack classic with crackly crust and a savory, slightly sour center.

Soft yeast rolls flecked with sweet corn and red bell pepper, each one wrapped around a melting cube of Monterey Jack and brushed golden with butter. A savory cheese-stuffed dinner roll.

Old-fashioned chocolate caramels cooked with cream in two stages and studded with walnuts. A chewy, cocoa-rich homemade candy with a deep caramel undertone and a clean, smooth bite.

Glossy dark chocolate glaze with melted chocolate, butter, and corn syrup. Pours smooth over cake layers and sets with a mirror-like sheen. Press chopped nuts into the sides for a bakery finish.

Miniature nut-filled pastries with a sour cream butter dough wrapped around pecans or walnuts in dark corn syrup. Bite-sized, flaky, and they store beautifully.

Old-fashioned marshmallow fudge with unsweetened chocolate, milk, corn syrup, and vanilla. Cooked to soft ball stage, beaten until thick, then studded with marshmallow pieces.

Bring out the Amish in you with these delicious cookies made from molasses.

Chana dal with turmeric, mustard seeds, green chilies, and a tarka of fried onion and garlic. A traditional Indian split chickpea dish that's vegan, protein-rich, and deeply spiced.