Corn/24 recipes

How to cook acorn squash. This works with carnival squash (used in the photo) as well as acorn squash. Perfectly cooked moist and not stringly squash paired with a buttery glaze that is caramelized perfectly. All this in about 20 minutes.

Quite nice, very soft creamy and delicate texture inside the cakes. The sweet and slightly spicy parsnip and sweet corn work well together. We served them with some homemade sweet chili sauce.

Corn and zucchini casserole with a creamy bechamel, melty Monterey Jack cubes, and a garlic-oregano breadcrumb topping. A summer-harvest bake from Gold Medal flour.

Bakery-style fudge brownies with melted unsweetened chocolate, brown and white sugar, corn syrup for chew, and a generous handful of toasted nuts. A big-batch 9x13 pan that yields 24 dense, glossy squares.

Traditional New England clam bake with lobsters, clams, corn, potatoes, and shrimp steamed over hot rocks under fresh seaweed. The classic beach-fire feast for a crowd of 24.

Huevos rancheros stack sunny-side-up eggs on warm corn tortillas with refried beans, green chili, and melted cheddar. Mexican breakfast plate ready in 20 minutes.

Roasted red bell pepper soup blended velvety smooth with cream, Creole seasoning, cumin, and a squeeze of lemon. Ready in 20 minutes with corn and tortilla strips on top.

Avocado tacos pile creamy mashed avocado seasoned with onion and garlic onto warm corn tortillas, finished with fresh cilantro and a hit of jalapeno hot sauce. A fast, fiber-rich vegan taco in about 20 minutes.

Manchego cheese arepas venezolanas. Crispy corn flour cakes dressed up with avocado, tomatoes, and black olives. Authentic, easy and surprisingly delicious. Learn how to make arepas ready in 20 minutes (or less).

Clam and corn chowder with minced clams, creamed corn, and dill in a milk base. A pantry-friendly chowder ready in 20 minutes from start to bowl.

Vegetarian soft tacos loaded with summer squash, zucchini, corn, black beans, tomatoes, and jalapeño. A fresh southwestern skillet filling in warm corn tortillas, ready in under 20 minutes.

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.

Homemade hot fudge sauce with unsweetened and semi-sweet chocolate, butter, corn syrup, and vanilla. A thick, glossy ice cream topping ready in 20 minutes.

Maple syrup corn bread made with yellow cornmeal, wheat flour, and real maple syrup instead of sugar. A quick, lightly sweet corn bread baked in 20 minutes.

Corn and tomato saute browns sweet fresh corn and shallots, then folds in raw tomatoes and tarragon off the heat so they stay fresh and juicy. A light, 5-ingredient summer side in 20 minutes.

Kung Pao chicken: authentic Sichuan stir fry with velveted chicken cubes, blackened dried red chiles, scallions, and roasted peanuts in a glossy sweet-sour sauce. The real deal, not the sweet American version.