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Posole, a Southwestern main-course soup, is typically made with pork shoulder that is simmered with hominy — larg...

  • 1/2 cup fresh corn kernels (cut from 1 ear) or frozen kernels, thawed
  • 2/3 cup masa harina or cornmeal
  • 2 tablespoons whole-wheat (wholemeal) flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1 tablespoon plus 1 1/2 teaspoons canola oil
  • 3 to 4 tablespoons water
  • 1 small onion, chopped
  • 4 cloves garlic, minced
  • 3 cups vegetable stock or broth
  • 2 cups water
  • 1 cup dried hominy, soaked overnight and drained, or 3 cups canned hominy
  • 3 Anaheim chilis, seeded, roasted and peeled, then chopped
  • 1/2 pound pork tenderloin, trimmed of fat and cut into 3/4-inch cubes
  • 1/4 cup chopped fresh cilantro (fresh coriander)
  • Sliced radishes and red onions and shredded lettuce for serving
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Have all ingreds at rm temp

  • FROSTING:
  • 1 1/4 C flour
  • 1/2 t baking powder
  • 1/2 t salt
  • 1/2 t ground cinnamon
  • 1/4 t ground ginger
  • 1/8 t ground cloves
  • 1/2 C milk
  • 1/4 t van x
  • 8 T unsalted butter
  • 1/2 C sugar
  • 2 eggs, lightly beaten
  • 2 T unsalted butter
  • 2 oz cream cheese
  • 3 T maple syrup
  • 1 1/2 C 10x
  • GLAZE:
  • 1/4 C sugar
  • 1/4 C maple sugar
  • 2 T water
  • 1 T bourbon
  • Course raw sugar for decorating
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Brocolli Corn Bread / Great with a winter soup

  • 2 Boxes Jiffy Corn Muffin Mix
  • 4 Eggs Beaten
  • 1 1/2 Sticks Melted Butter
  • 1 10 oz pkg Broccoli Thawed and Drained
  • 1 Medium Onion
  • 1 Cup Cottage Cheese
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Penzey's Recipe

  • 1/4 lb butter (1 stick), softened
  • 1 1/2 tbsp creamy peppercorn Dressing Base
  • 1 1/2 tbsp water
  • 2 lbs red potatoes
  • 2 tbsp olive oil
  • 1/2 cup chopped red or green bell pepper (1 medium pepper)
  • 1 cup chopped onion (1 medium)
  • 2 cups sliced mushrooms (6 oz)
  • 1/2 cup shredded sharp cheddar cheese
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Fry the sausage and drain

  • 1 lb of mild sausage (Jimmy Dean)
  • 1 can Campbell's cream of chicken soup
  • 1 can whole milk
  • 1 can whole corn with juice
  • 2 cups shredded monterey jack cheese
  • hot sauce
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1. Preheat oven to 425 degrees

  • 1/2 C. whole milk
  • 1/2 C. buttermilk
  • 1 extra large egg
  • 2 Tbsp. oil
  • 1 Tbsp. Sugar
  • 1/2 tsp. baking powder
  • 1 C. white or yellow cornmeal
  • 1/3 C. all purpose flour
  • 1 1/2 Tbsp. diced red bell pepper
  • 1 1/2 Tbsp. drained stemmed and chopped jalapenos
  • 1 1/2 Tbsp. whole kernel corn
  • 1 tsp. salt
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GRILLED CORN SALSA Makes about 2 cups

  • GRILLED CORN SALSA
  • Makes about 2 cups. Published July 1, 1999.
  • Serve this salsa with tortilla chips or, better yet, as a condiment for grilled seafood or chicken.
  • INGREDIENTS
  • 2 ears corn (grilled), kernels cut from cobs (about 1 cup)
  • 1 medium red bell pepper , diced small
  • 1 medium scallion , sliced thin
  • 1 small clove garlic , minced
  • 1/2 medium jalapeño chile , minced
  • 1 1/2 tablespoons corn oil or vegetable oil
  • 1 1/2 tablespoons lime juice
  • 1 teaspoon ground cumin
  • 1 tablespoon chopped fresh cilantro leaves
  • 1/8 teaspoon table salt
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SUBMITTED BY: Patsy Scott

  • Mix together:
  • 8 1/2 oz pkg cornbread muffin mix
  • (cooked according to pkg directions)
  • 10 slices bacon cooked crisp and crumbled
  • 2 cups shredded cheddar cheese
  • 1 1/2 cups ranch dressing
  • 2 cans pinto beans, drained and rinsed
  • 2 cans whole kernel corn, drained
  • 1 cup chopped bell pepper, green and/or red
  • 1/2 cup chopped green onion
  • 3 large tomatoes, chopped (about 3 cups)
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from Melanie Gaddy I know she would love for you to have one of her favorite recipes, so I included this one

  • 1 (8 1/2 oz)pkg. Cornbread muffin mix
  • 1 (1 oz) envelope Ranch dressing mix
  • 1 (8 oz) carton sour cream
  • 1 cup mayonnaise (or Craft Miracle Whip Light)
  • 3 large tomatoes, chopped
  • 1/2 cup green bell pepper, chopped
  • 1/2 cup green onion, chopped
  • 2 (16 oz) cans pinto beans, drained
  • 2 cups grated cheddar cheese
  • 10 slices of bacon, fried crisp & crumbled
  • 2 (15 1/4 oz.) cans whole kernel corn, drained
  • 1/2 cup red bell pepper, chopped
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To make the rouille: Combine the garlic with the ground chile, paprika, cumin and mayonnaise

  • The rouille:
  • 3 garlic cloves, chopped
  • 1 tablespoon ground red chile
  • 1 to 2 teaspoons paprika
  • 1 teaspoon cumin, or to taste
  • 2/3 to 1 cup mayonnaise
  • 3 to 4 tablespoons extra virgin olive oil
  • Juice of 1/4 lemon
  • Salt and cayenne pepper to taste
  • 2 tablespoons chopped cilantro
  • The soup:
  • 1 medium-large onion, chopped
  • 3 garlic cloves, coarsely chopped, + several garlic cloves for rubbing on the toasts
  • 1 tablespoon olive oil, or as needed
  • 3 ripe tomatoes, seeded and diced
  • 1/2 cup tomato sauce
  • 6 cups chicken or vegetable broth
  • 2 small to medium zucchini, diced
  • Kernels from 2 or 3 ears of corn
  • 1/2 loaf stale French or Italian-type bread, thinly sliced
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In a small bowl, combine the shallot and vinegar and let stand for 10 minutes

  • 1/3 cup diced shallot - (abt 3 medium)
  • 1/4 cup Champagne or white wine vinegar
  • 1 teaspoon freshly-ground pink peppercorns
  • 1/4 teaspoon salt
  • 1/2 cup Prosecco or other dry sparkling wine
  • 24 oysters on the half shell
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Halve duck breasts and trim excess fat

  • 2 whole boneless duck breasts with skin, such as Long Island - (abt 1 1/2 lbs ea)
  • Salt to taste
  • 1 container duck-and-veal demiglace - (6 1/2 oz)
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon sugar
  • 1/2 teaspoon coarsely-crushed peppercorns (preferably pink)
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