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Corny is Best! - 10163 recipes

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1 | Heat oil in large skillet over medium-high heat

  • 1 Tbs. olive oil
  • 1 medium yellow onion, diced (1 1/2 cups)
  • 3 cloves garlic, minced (1 Tbs.)
  • 1 jalapeño chile, seeded and diced (1/4 cup)
  • 1 Tbs. ground cumin
  • 2 15-oz. cans no-salt-added black beans, rinsed and drained
  • 1 15-oz. can diced tomatoes
  • 1 1/2 cups fresh or thawed frozen corn kernels, divided
  • 1 Tbs. lime juice
  • 1 18-oz. tube pre-cooked polenta
  • 1 large egg, lightly beaten
5/5 (1 Votes)

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1. Make the stout aioli: Combine the stout, honey, brown sugar, ancho chile and dried cherries in a small saucepa...

  • For the Stout Aioli:
  • 1 12-oz bottle stout beer, at room temperature
  • 1/2 c honey
  • 1/4 c packed dark brown sugar
  • 1 dried ancho chile, stem removed
  • 1/3 c dried cherries or cranberries
  • 1/4 c mayonnaise
  • For the Pickled Red Onion:
  • 1 1/4 c malt vinegar
  • 1 Tbsp packed dark brown sugar
  • kosher salt
  • 1 medium red onion, halved and thinly sliced
  • For the Corn Relish:
  • 1 ear of corn, husked
  • 1 poblano chile
  • evoo, for brushing
  • 1 small tomato, seeded and chopped
  • 1 Tbsp chopped fresh cilantro
  • kosher salt and freshly ground pepper
  • For the Burgers:
  • 2 tsp coriander seeds
  • 1 tsp mustard seeds
  • 1/4 tsp ground chile de arbol or cayenne pepper
  • kosher salt and freshly ground pepper
  • 12 oz ground beef chuck
  • 12 oz raw bratwurst, casings removed
  • vegetable oil, for brushing
  • 4 slices sharp cheddar cheese
  • 4 pretzel buns, split
5/5 (1 Votes)

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1.Preheat oven to 350 degrees F

  • 2 cans (15.25 oz each) of whole kernel (1 drained)
  • 1 can (14.75 oz) of cream style corn
  • 1 stick (4 oz) butter, melted
  • 8 ounces sour cream
  • 1 package of corn muffin mix ***(I use Jiffy (Lucille))
5/5 (1 Votes)

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Light one chimney full of charcoal

  • 1/2 cup mayonnaise
  • 1/4 cup Frank's Red Hot hot sauce, plus more for drizzling
  • 1/2 cup finely crumbled blue cheese, plus more for serving
  • 3 tablespoons minced fresh chives
  • 8 ears corn, shucked
5/5 (1 Votes)

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Lactose and soy free

  • 1 c. organic corn meal
  • 3 c. organic white flour
  • 1 1/3 c. organic cane sugar
  • 2 Tbsp. baking powder
  • 1 tsp. salt
  • 2/3 c. grape seed oil
  • 6 Tbsp. organic grass fed butter, melted
  • 4 large organic eggs
  • 2 1/2 c. organic lactose free milk
5/5 (1 Votes)

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Remove the husks from fresh ears of corn; pull off the silk

  • 3 large ears of corn
  • 2 egg yolks
  • 4 teaspoons all-purpose flour
  • 4 teaspoons cornmeal
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 egg whites
  • 3-4 tablespoons cooking oil
5/5 (1 Votes)

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Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 cup (8 ounces) sour cream
  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 1/2 cup 2% milk
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-3/4 ounces) cream-style corn
5/5 (1 Votes)

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Karen Crist corn dip Can do Hot or Cold

  • 2 Cans corn kernals, rinsed
  • 2 jalopenos, minced
  • 1/2 c red bell pepper, chopped
  • 1/2 c green bell pepper, chopped
  • 1/2 c onion, chopped
  • 3/4 c mayo or plain yogurt
  • 8 oz Mexican style cheese, shredded finely
  • 2 bunches of green onions, chopped
  • 1 TBSP garlic, minced
  • salt and pepper
5/5 (1 Votes)

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1. Place corn, cream cheese, chiles, jalapeños, salt and pepper in a small saucepan and cook until cream cheese is...

  • 1 can whole kernel corn (15.25 ounces), drained
  • 2 ounces cream cheese
  • 2 tablespoons diced canned green chiles
  • 1 teaspoon diced fresh or pickled jalapeño pepper, or more to taste
  • Kosher salt and cracked pepper, to taste
  • 1 –2 tablespoons crumbled cotija cheese
  • Chopped cilantro, to taste
  • Paprika, to taste
5/5 (1 Votes)

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Combine all ingredients and pour into a greased casserole dish

  • 1 can whole kernel corn, drained
  • 1 can creamed corn
  • 2 eggs beaten
  • 1 stick butter, melted
  • 4 heaping T. all purpose flour
  • 2 T. sugar
  • 1/4 C. diced green pepper (you can use red, I only had green)
  • 1 C. whole milk
  • 1/2 C. shredded cheddar cheese
  • 1/4 tsp each salt and pepper
5/5 (1 Votes)

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8 servings

  • 1/2 c + 2 t EVOO, divided
  • 3/4 c grated Parmesan cheese
  • 2 c packed basil leaves
  • 2 T sunflower kernels or walnuts
  • 4 garlic cloves
  • 1/2 c finely chopped sweet red pepper
  • 4 c fresh or frozen corn, thawed
  • 4 medium sweet red, yellow or green peppers
  • 1/4 c shredded Parmesan cheese, optional
5/5 (1 Votes)

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In a saucepan of boiling water, cook 2 ears of corn until tender, 4 minutes

  • 2 shucked ears corn
  • 1 potato, diced
  • 2 T butter
  • 4 scallions, chopped
  • 1/2 C cucumber, diced
  • 1 C tomato, diced
  • 2 t chili powder
  • 1/2 t salt
  • Pinch of crushed red chili flakes
  • 1 egg, lightly beaten
  • 1/2 C panko crumbs + 3/4 C panko crumbs (or gluten-free substitute)
  • 2 T vegetable oil
  • 1 T butter
  • 1/2 C cucumber, seeded, quartered, and thinly sliced
  • 1/4 C sour cream
  • 2 T dill, chopped
  • 1/8 t salt
  • Garnish: 1 C tomatoes, chopped
5/5 (1 Votes)

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