698 sweet corn recipes

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

This frozen peanut butter pie has a crunchy chocolate crust and is served with warm caramel sauce.

A scrumptious and tasty vegetarian dish made out of a variety of vegetables you can get from your garden or the grocery store.

Chocolate hazelnut mascarpone torte layering a coffee-deepened chocolate butter cake with framboise-spiked mascarpone cream, fresh raspberries, and caramelized hazelnuts under a glossy chocolate ganache glaze.

Cheesy enchilada casserole layered with seasoned ground beef, black beans, corn tortillas, and melted cheddar. A weeknight Tex-Mex bake topped with shredded lettuce, sour cream, and salsa.

Chocolate cake layers filled with caramelized coconut-pecan dulce de leche, then glazed with glossy dark chocolate for an inside-out German chocolate showstopper.

Grilled fajita nachos with beer-and-lime marinated chicken, mashed pinto beans, caramelized onions, and a fresh tomatillo-lime salsa. Built on a pizza pan and finished on the grill.

Authentic mole poblano sauce made from scratch with mulato, ancho, pasilla, and chipotle chilies, roasted vegetables, toasted nuts, sesame seeds, and Mexican chocolate. A complex, deeply layered sauce worth every minute.

Vegetarian black bean chili simmered in stout beer with three chiles, peanut butter, and steamed broccoli florets. Deep, malty, and surprisingly bold.

Jalapeno chicken white chili goes creamy, built on a roux-and-cream base loaded with chicken, great northern beans, and corn. Fresh and pickled jalapenos bring double the heat. Top with Jack cheese.

Salmon corncakes flake poached salmon with sweet corn, shallots, peppers, and cilantro into pan-fried cracker-crumbed patties. Pacific Northwest meets Southwestern in one crispy bite.

Watch this decadent cake recipe disappear swiftly. With its thick frosting and rich chocolate layers, it's a huge hit at any event.

This colorful version of corn chowder features a medley of spices and fills the kitchen with aroma.

Two-layer banana cake studded with chopped Butterfinger bars, spiked with dark rum, and coated in a glossy semisweet chocolate ganache. A showstopper that can be made 2 days ahead.

Creamy white chicken chili with fresh jalapeños, ginger, corn, and great northern beans in a buttery roux-based sauce. Top with Monterey Jack and serve with cornbread.

Four-B chili loads black beans, stout beer, broccoli, and peanut butter into a three-chili vegetarian chili with deep, roasty, unexpected flavor. Served over Spanish rice with warm corn tortillas.