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Recipes with corn - 698 recipes

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Preheat oven to 350°. Bring first 2 ingredients and water to cover to a boil in a Dutch oven over medium-high heat...

  • 1 1/2 pounds yellow squash, cut into 1/4-inch-thick slices
  • 1 1/2 pounds zucchini, cut into 1/4-inch-thick slices
  • 1/4 cup butter, divided
  • 2 cups diced sweet onion $
  • 2 garlic cloves, minced
  • 3 cups fresh corn kernels $
  • 1 1/2 cups (6 oz.) freshly shredded white Cheddar cheese
  • 1/2 cup sour cream $
  • 1/2 cup mayonnaise $
  • 2 large eggs, lightly beaten $
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon table salt
  • 1 1/2 cups soft, fresh breadcrumbs, divided
  • 1 cup freshly grated Asiago cheese, divided
4.4/5 (17 Votes)

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Preheat Oven 350 degrees: Place all of the dry ingredients in a bowl and mix; add the butter and crumble with you...

  • 5 tablespoons of butter or margarine
  • 1 cup cornmeal
  • 1 cup flour
  • 2 tablespoons sugar – plus more for the tops of the corn muffins
  • 3/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 2 eggs
  • 1 cup sour milk – milk plus 1 tsp. white vinegar and let sit for 5 minutes
  • Golden Blossom Honey for drizzling
4.3/5 (15 Votes)

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1. Preheat oven to 350°F

  • 4 oz (1 stick) unsalted butter, melted, plus additional for greasing
  • 3 cups fresh corn kernels (from 4 to 5 ears), divided
  • 2 eggs
  • 1 cup sour cream
  • 9 oz Monterey Jack (or pepper Jack cheese), cut into 1/2-inch cubes
  • 1/2 cup cornmeal1
  • 4-oz) can whole green chiles, drained, patted dry, and cut into 1/2-inch pieces
  • 1/2 tsp salt
  • 1/2 cup grated Parmesan cheese (I prefer Parmigiano-Reggiano
3.9/5 (41 Votes)

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Tired of your basic cornbread? Try this delicious Cornbread Pudding with Whiskey Caramel

  • Vegetable cooking spray
  • Ben Mims' Perfect Cornbread, at room temperature
  • 1/2 cup butter
  • 2 cups milk
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoons kosher salt
  • 5 large eggs
  • Whiskey Caramel
4.1/5 (20 Votes)

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A delicious yet healthy salsa

  • 1 can corn
  • 1 can black bean
  • 1/2 red onion
  • 1 small bunch cilantro
  • 1 tomato deseeded
  • 4 garlic cloves
  • 2 1/2 limes
  • Avocado
  • Blue corn tortilla chips or Beligian endive
4.3/5 (9 Votes)

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Homemade tortillas are so delicious, don't take long to make and really aren't hard to make

  • 2 cups blue cornmeal
  • 1 1/2 cups water, boiling
  • 1 cup all-purpose flour plus more for dusting
  • 1/2 teaspoon white pepper, ground
  • 1/2 teaspoon nutmeg, ground
3.6/5 (38 Votes)

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vegetable side

  • 1 beaten egg
  • 1 C milk
  • 1 C crushed crackers (my mother always used saltines, but I have also used Ritz)
  • 1 can creamed corn
  • 1/4 C minced onion
  • salt and pepper to taste
4.2/5 (11 Votes)

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Quick and easy cream corn with a zip from added diced jalapeño

  • 2 (8-ounce) packages cream cheese
  • 4 (11-ounce) cans white Shoepeg kernel corn, drained
  • 1 jalapeno, diced (less or more for desired heat)
  • 1 1/2 tablespoons milk
  • Salt and pepper to taste
3.9/5 (115 Votes)

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Very Good

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced Coupons
  • 4 zucchinis, diced
  • 1 cup corn kernels, frozen, canned or roasted
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves
  • 2 tablespoons grated Parmesan, or more, to taste
3.6/5 (14 Votes)

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There’s nothing more trusty than good old-fashioned bread, but occasionally we take a break from it and look outs...

  • Dry ingredients:
  • 1 cup corn meal
  • 1 cup plain flour
  • 2/3 cup brown sugar
  • 1/2 tsp salt
  • Wet ingredients:
  • 2 eggs
  • 1 cup buttermilk
  • 115 g melted butter
  • 1/2 tsp baking soda
4.3/5 (10 Votes)

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1. Place cast-iron skillet in oven with bacon grease or oil

  • 2 Cups self-rising white corn meal (I use Adulah)
  • 1.5 cups Buttermilk
  • 1 Large Egg
  • 1 tbsp bacon grease or vegetable oil; plus more for pan
4.3/5 (10 Votes)

By

Spicy rice and corn casserole is the Cajun and Creole-flavored side dish that your whole family will rave about

  • 1 (8-ounce) box of Zatarain's New Orleans-Style yellow rice
  • 1/4 cup of unsalted butter, divided, 1/2 stick
  • 1 (11-ounce) can of Mexican corn, undrained
  • 1 (10.75-ounce) can of Campbell's Cream of Celery Soup
  • 2 tablespoons of chopped jalapenos
  • Kosher salt, only if needed, to taste
  • 1/4 teaspoon of freshly cracked black pepper, plus more to taste
  • 1 pinch of Slap Ya Mama Cajun seasoning, or to taste
  • 1 overflowing cup of shredded pepper jack cheese, divided
4.1/5 (11 Votes)

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Spicy Rice & Corn Casserole Zucchini, Squash and Corn Casserole