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Recipes with corn - 699 recipes

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Forget cornbread from a box or package—it's so easy to make from scratch, and so satisfying when you do

  • 3 cups whole milk
  • 2 cups fresh corn kernels or one
  • 10-ounce package frozen corn, thawed
  • 3/4 cup finely ground cornmeal
  • 2 tablespoons unsalted butter, plus more for the dish
  • 1 tablespoon fresh thyme leaves
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, lightly beaten
4.5/5 (13 Votes)

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1. Sift flour into a bowl

  • 1 1/2 cups of self-raising flour
  • 1 cup milk
  • 2 eggs
  • 1 tin of sweet corn or 2 two large corn cobs, kernels removed
  • 1 zucchini, trimmed and grated
  • olive oil for shallow frying
  • 1 cup tzatziki dip to serve
4.5/5 (13 Votes)

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This recipe has been handed down in my family for three generations now

  • 2 pans yellow cornbread
  • 1 dozen boiled eggs
  • 1 chopped onion
  • 3 - 4 stalks chopped celery
  • poultry seasoning, sage and thyme to taste
  • salt and pepper to taste
4.5/5 (13 Votes)

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Bring 4 quarts water to boil in large Dutch oven

  • 6 ears corn, husks and silk removed
  • Unsalted butter, softened
  • Salt and pepper
4.1/5 (34 Votes)

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This triple corn spoon bread is a Thanksgiving and Christmas favorite, but can be used any time of the year as it i...

  • 1 cup sour cream
  • 3 tablespoons stick margarine, melted
  • 1 large egg
  • 1/2 cup chopped onion
  • 1 (15.25-ounce) can "No Salt Added" whole kernel corn undrained
  • 1 (14.75-ounce) can "No Salt Added" cream-style corn
  • 1 (8.5-ounce) package corn muffin mix
  • Cooking spray
4.5/5 (16 Votes)

By

Slow cook your way to blackberry bliss with this simple Sweet Cornbread Blackberry Cobbler

  • 1 (16-ounce) bag blackberries, frozen
  • 1 tablespoon Gold Medal™ all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup butter, melted
  • 1 (6.5-ounce) pouch Betty Crocker™ cornbread & muffin mix
  • 1 teaspoon ground cinnamon
  • Ice cream or whipped cream, as desired
4.4/5 (21 Votes)

By

New York pastry chef Christina Tosi of Momofuku Milk Bar turns the classic strawberry shortcake on its head by pair...

  • CAKE:
  • Cooking spray
  • 4 ounces (1/2 cup) unsalted butter, softened
  • 1 cup plus 2 1/2 tablespoons granulated sugar
  • 1/4 cup light brown sugar, packed
  • 3 large eggs, at room temperature
  • 1/2 cup buttermilk, at room temperature
  • 6 tablespoons grapeseed or canola oil
  • 2 1/2 teaspoons pure vanilla extract
  • 6 ounces(1 1/2 cups) cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • CORN CRUMBS:
  • 8 ounces (6 cups) Cap’n Crunch cereal
  • 3/4 ounces (2 tablespoons) cornstarch
  • 4 teaspoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 5 1/2 ounces (11 tablespoons) unsalted butter, melted and cooled slightly
  • 3 1/2 ounces white chocolate, chopped (1/2 cup)
  • CORN CREAM:
  • 3 cups fresh or thawed frozen yellow corn kernels (from about 4 ears of corn)
  • 1 teaspoon unflavored gelatin powder
  • 5 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • 5 tablespoons sour cream
  • 5 tablespoons heavy cream
  • 3/4 ounces (3 tablespoons plus 2 teaspoons) confectioners’ sugar
  • ASSEMBLY:
  • 2 cups best-quality strawberry preserves
  • 1 1/3 cups ripe strawberries, hulled and quartered, plus more for garnish
4.4/5 (22 Votes)

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1. For dressing, in a screw-top jar combine olive oil, lemon juice, Worcestershire sauce, garlic, the 1/2 teaspoon...

  • Serving size: 1 cup
  • Prep 40 mins Cool 30 mins Grill 30 mins
  • Grilled-Corn Salad
  • Ingredients
  • 1/3 cup olive oil
  • 1/3 cup lemon juice
  • 1 tablespoon Worcestershire-style marinade for chicken
  • 3 cloves garlic, minced
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • few dashes bottled hot pepper sauce
  • 6 fresh ears corn (with husks)
  • 2 tablespoons butter, softened
  • 2 tablespoons snipped fresh rosemary or 2 teaspoons dried rosemary, crushed
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 20 miniature sweet peppers or 4 medium sweet peppers, seeded and halved
  • 1/2 cup finely shredded Cotija or Parmesan cheese (2 ounces)
  • Romaine leaves (optional)
4.4/5 (21 Votes)

By

Preheat oven to 350 degrees F

  • 2 cups frozen corn kernels, thawed
  • 1 teaspoon sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 eggs, beaten
  • 1 cup milk
  • 1 tablespoon butter, melted
  • 2 tablespoons cracker crumbs (see Note)
4.4/5 (22 Votes)

By

The quickest and easiest way to cook corn on the cob

  • Fresh corn in the husk
  • Butter and Salt, for serving
4.5/5 (17 Votes)

By

Pre-heat oven to 350 and grease baking sheet with coconut oil Drain zucchini by placing in a kitchen towel and s

  • 6 c shredded zucchini (I use my food processor)
  • 1/4 c chopped green onions
  • 1 c sweet corn, frozen or fresh (I used TJ’s frozen sweet corn and thawed ahead of time)
  • 2 c garbanzo bean flour (I use Bob Mill’s)
  • 4 c panko breadcrumbs
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp red pepper flakes
  • 2 c drained zucchini juice (add water if you did not achieve 1 cup of juice)
4.4/5 (18 Votes)

By

Soak corn in salt water for several hours to get the shucks moist (use 2 tbs salt for every gallon of water)

  • 6 ears of corn on the cob, unshucked
  • Twine, 8 inches per cob
  • 1 cup melted butter or olive oil
  • 1 tsp dried dill
  • 1/2 tsp garlic powder
  • freshly ground black pepper
  • 1 tsp brown sugar
4.5/5 (15 Votes)

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Aw Shucks Grilled Corn Corn Spoon Bread