Corn/3 recipes

Southwestern tortilla soup with white beans, corn, avocado, fresh tomatoes, and crispy fried tortilla strips in a cumin-lime vegetable broth. Vegetarian and satisfying.

Reuben loaf wraps corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing inside homemade yeast bread topped with poppy seeds. A Reuben sandwich in loaf form.

Loaded baked potato topping with diced chicken, green chilies, corn, and a cumin-lime mayo dressing. A no-cook Tex-Mex dinner ready in 15 minutes using leftover chicken.

Fudgy Greenwich Village brownies with melted unsweetened chocolate, brown sugar, corn syrup, and loaded with pecans. Rich, dense, and chewy with a crackly pecan-studded top.

Buttery almond cutout cookies shaped like birds with sliced almond feather wings and a sparkly sugar glaze. A whimsical holiday baking project the whole family will love.

Crisp, buttery sandie cookies made without pecans, using oats and corn flake crumbs for crunch instead. A nut-free twist on the classic pecan sandie.

Halloween popcorn crunch: popped corn, pumpkin seeds, dried cranberries and banana chips coated in hard-crack vanilla caramel. The fall snack mix that puts caramel corn to shame.

Jean Hardin's potatoes are the classic funeral potatoes casserole: hash browns, sour cream, cream of chicken soup, and onion, topped with buttered corn flake crumbs. Pure Midwest potluck comfort.

Goan prawn vindaloo with a tart vinegar-chili paste ground fresh from whole cumin, mustard, and peppercorns. Fiery Indian seafood dish with very little sauce and a deep, punchy spice crust.

Quick yeast bread from scratch in 90 minutes: proof active dry yeast in warm water, stir in flour and oil, shape into two loaves, and bake until golden brown.

No-bake peanut butter cookies with just four ingredients: sugar, corn syrup, peanut butter, and Rice Chex cereal. Ready in 30 minutes with zero oven time.

Grilled filet mignon pounded thin and served on toasted buns with creamy tartar sauce and fresh watercress. A luxurious steak sandwich that comes together in just 20 minutes.

Mexican chocolate sauce made with unsweetened chocolate, Kahlua coffee liqueur, cream, butter, and corn syrup. Rich, pourable, and keeps in the fridge for up to three months.

Turkey breasts stuffed with jalapeño cornbread and wrapped in a golden potato crust. Pan-seared then oven-finished, served with southwest shoestring fries for crunch.

Hominy stew with meaty pork bones, roasted bell peppers, hot Italian sausage, and salsa simmered in chicken broth. A hearty, pozole-style bowl with Southwestern heat.

Four-ingredient cottage cheese pancakes blended smooth with eggs, corn oil, and flour or cornmeal. Light, protein-packed griddle cakes ready in 30 minutes.