Corn recipes

Pennsylvania Dutch chicken corn soup with saffron-yellow broth, tender noodles, sweet corn, and chopped hard-boiled eggs. Old-school county-fair comfort food.

Southern spoonbread with fresh corn kernels, buttermilk, and cornmeal, leavened with beaten egg whites. Puffed, golden, and custardy, served straight from the oven.

Oven-fried chicken coated in crushed corn flakes and drizzled with melted butter. Crispy like fried chicken but baked hands-off in the oven for an hour.

No-cook black bean and corn salad with bell pepper, celery, and onion dressed in cumin and rice vinegar. Vegan, flexible portions, ready in 20 minutes.

Creamy corn and walnut dip with cream cheese, lime juice, cumin, and ground red chili. A no-cook Mexican-inspired party dip with crunch and heat, ready in 10 minutes flat.

Iowa corn casserole with cream-style corn, crispy bacon, green pepper, and bread crumbs toasted in bacon drippings. A Midwestern side dish with smoky, crunchy depth.

Blueberry corn pancakes: hearty cornmeal and whole wheat flapjacks studded with fresh blueberries. Honey-sweetened buttermilk batter for tender Southern-style stacks.

Cheese and corn tortilla enchiladas: flour tortillas stuffed with cottage cheese, corn, cheddar, scallions, and cilantro, topped with salsa and more cheese. Vegetarian, 40 minutes, crowd-pleasing.

Corned beef braised with dark beer, sweet onions, potatoes, and mustard or collard greens. A bolder, more Southern twist on the classic St. Patrick's Day plate.

Corn tamale pie with cornmeal, cottage cheese, and whipped egg whites baked until golden, served with a reduced Mexican-style tomato sauce. Light, fluffy, and meatless.

Old-fashioned corn chowder made from fresh ears of corn, potatoes, and milk with no cream or flour. The corn cobs cook first to build a sweet corn broth, then everything simmers until thick and rich.

A Boston landmark recipe: Durgin-Park's corn bread made with cornmeal, flour, eggs, milk, and butter, baked hot and fast for a golden crust and tender crumb. Old-school New England simplicity.

Cajun corn chowder with Mexicorn, frozen corn, skim milk, and chicken broth seasoned with cayenne, paprika, and celery seed. A spiced creamy corn soup that improves with resting.

Banana corn fritters balance sweet mashed banana and warm cinnamon against a smoky chipotle kick. Pan-seared golden, then oven-finished so they puff up light without deep-frying.

Scrambled eggs with fresh corn kernels, cilantro, scallions, and melted muenster cheese wrapped in warm tortillas. A quick Mexican-style breakfast for one.

Best corned beef cures your own brisket from scratch in a spiced salt brine, then simmers it tender. Real-deal homemade corned beef with garlic and pickling spice, far better than anything from a packet.