605 corn recipes

Southern sweet potato corn pones made with buttermilk, cornmeal, bacon drippings, and mashed sweet potato. Shaped by hand and baked golden on a griddle.

Southwestern sweet potato and corn soup with green chile, cumin, and red bell pepper, half-pureed for a thick and creamy texture. A naturally vegan, low-fat soup with bold Southwestern spice.

Creamed lima beans and corn baked in a homemade white sauce with Parmesan cheese. A comforting vegetable casserole side dish that's bubbly in 30 minutes.

Dave's deluxe corn chowder simmers salt pork, curry, and tarragon with russet potatoes and creamed corn in evaporated milk. Overnight-rested chowder made for gifting or Sunday dinner.

Corn muffins made with yellow cornmeal, dry milk powder, and a splash of lemon juice served with whipped honey butter. A big-batch recipe that makes two dozen tender muffins.

Summer squash and corn chowder with smoked trout, bacon, zucchini, and cream. A hearty seasonal soup built on bacon drippings and finished with flaked smoked fish.

Corn and lima bean stew with a polenta crust, smoky chipotle, cumin, and fresh vegetables baked casserole-style. A hearty vegetarian Southwestern stew topped with chile-spiked cornmeal.

Fresh Southwestern corn and black bean salad with toasted pine nuts, red cabbage, cilantro, and a zesty lime dressing. A colorful vegetarian side ready in under 30 minutes.

This bean soup sports a colorful mixture of vegetables and rich spices reminiscent of Mexican cuisine. It tastes even better after a night in the refrigerator. Serve topped with crushed tortilla chips and low- fat sour cream, if desired.

Sweet bell peppers stuffed with a scalloped corn filling of sauteed onion, green pepper, cilantro, and chili powder bound with egg whites and milk. A light vegetarian side that pairs with any summer main.

Sweet corn and sharp cheddar chowder with potatoes, half-and-half, and a dry mustard kick. Creamy, hearty, and ready in one pot for a weeknight dinner.

Fresh corn and summer squash sauteed in a cream sauce infused with whole cloves, coriander seeds, cinnamon, and jalapeno. A refined seasonal ragout with serious depth.

Hearty Irish-inspired soup blending colcannon flavors with corned beef, cabbage, kale, leeks, and russet potatoes in a brothy base spiked with sherry and warm spices.

Hearty red lentil soup with sweet corn, zucchini, sundried tomatoes, and pasta, finished with a miso-tamari swirl for deep umami. Vegan, filling, and ready in under an hour.

Hot black bean, avocado, and corn salad with chile, fresh lime, and cilantro. Bright Tex-Mex no-cook salad that works as a main or side. Vegan, fiber-packed, and ready when canned beans are.

Blue corn muffins studded with cranberries and sweetened with honey. Finely ground blue cornmeal gives these a striking purple-gray color and earthy, nutty flavor.