2,755 corn recipes

Raspberry chocolate sauce made with Dutch-process cocoa, heavy cream, butter, and pureed raspberries. Boiled 8 minutes to a glossy, pourable consistency. Keeps a month in the fridge.

No-bean beef chili built on a puree of pasilla and ancho chiles, simmered low with beer, cumin, and a cinnamon stick. Thick, smoky, and unapologetically Texas-style.

Sunny cocoa drop cookies are light chocolate-orange cookies made with corn oil spread and sour cream, then finished with a glossy cocoa drizzle. Lower-fat drop cookie, four dozen per batch.

Aztec couscous tosses fluffy cumin-seasoned couscous with black beans, corn, jalapeno, red onion, cilantro, and fresh lime juice. A quick Southwestern grain salad ready in 20 minutes.

Vegetarian sweet potato risotto made with brown arborio rice and vegetable broth. Naturally creamy without butter, cheese, or constant stirring.

No-bake chocolate peanut butter squares with a hidden ingredient: pureed kidney beans for added fiber and protein. Loaded with marshmallows, walnuts, and cinnamon. Gluten-free friendly.

Reuben meatloaf wraps a beef and caraway loaf around a hidden core of sauerkraut, corned beef, and Swiss cheese. All the flavors of a classic Reuben sandwich baked into a microwave-friendly loaf.

Layered zucchini potato salad: creamy mashed-potato base stacked with crisp-tender zucchini, corn, and cherry tomatoes. A cool, make-ahead potluck salad that travels well and holds its layers.

A surprisingly tasty sweet and spicy combination. The creamy texture of the bananas enhances the creaminess of the melted cheese and sets off the spicy flavors of the cilantro and jalapenos.

Grandpa's venison stew with cubed deer meat, potatoes, carrots, corn, peas, and green beans in a cornstarch-thickened broth. Hunter's-table classic from a one-pot tradition.

Old-fashioned raisin nougat made with hard-crack sugar syrup, marshmallow cream, and cocoa butter. A vintage homemade candy with chewy raisins folded throughout.

Reuben crescents stuffed with chopped corned beef, Swiss cheese, sauerkraut, and creamy Dijon mustard wrapped in flaky crescent roll dough. Ready in 25 minutes.

Grammy's beef enchiladas with ground beef, chopped olives, and cheddar cheese rolled in sauce-dipped corn tortillas and baked until bubbly. A family-style comfort classic.

Lemon sticky buns made with frozen bread dough, lemon-corn syrup glaze, and cinnamon-nutmeg sugar swirl. Bright citrus twist on classic sticky buns, baked golden and inverted onto the plate.

Layered beef nacho casserole with seasoned ground beef, chunky salsa, corn, crushed tortilla chips, and melted Colby-Jack cheese. Feeds 8 and takes just 30 minutes from skillet to table.

Spicy rice and beans baked in the oven with brown rice, salsa, corn, cumin, and stewed tomatoes. A one-pot vegetarian Mexican-style dinner that keeps in the fridge for up to 5 days.