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Corny is Best! - 10163 recipes

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Easy, refreshing and healthy! This corn, avocado and tomato salad is good for dipping with chips or crackers or you...

  • 2 cups cooked corn, fresh or frozen
  • 1 to 2 avocados, cut into 1/2-inch cubes
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 cup finely diced red onion
  • DRESSING
  • 2 tablespoons olive oil
  • 1/2 teaspoon grated lime zest
  • 1 tablespoon fresh lime juice
  • 1/4 cup chopped cilantro
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
4.6/5 (44 Votes)

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Crazy easy corn salad! Simply combine the ingredients, chill in the fridge for an hour and serve

  • 1 (16-ounce) package frozen corn, thawed and drained
  • 1 small cucumber, peeled and chopped
  • 1 large tomato, chopped
  • 1/2 green bell pepper, chopped
  • 1/4 cup red onion, chopped
  • 1/2 cup Italian dressing
4.6/5 (44 Votes)

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1 3/4 cup serving is 308 calories

  • 1 tbls. butter
  • 1 medium onion diced
  • 2 celery stalks diced
  • 3 garlic cloves chopped
  • 3 jalapenos diced (optional)
  • 32 oz. low sodium chicken broth
  • 3 large Yukon Gold potatoes
  • 2 1/2 cups corn (frozen or fresh)
  • 1 tbls. Chopped fresh Thyme
  • Salt & Pepper
  • 3 cups diced chicken breast
4.5/5 (55 Votes)

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Preheat oven to 400 degrees

  • 1/2 cup (1 stick) unsalted butter, melted, plus more for pan
  • 1 1/2 cups yellow or white cornmeal
  • 1 cup all-purpose flour (spooned and leveled)
  • 6 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon fine salt
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 3 large eggs
4.5/5 (53 Votes)

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Roasted red pepper pesto under sauce cookbook

  • Crispy Corn Fritters
  • 2/3 cups all-purpose flour
  • 1/3 cup cornmeal, medium grind
  • 1 tsp. sugar
  • 1 tsp. salt
  • 2 tsp. baking powder
  • 1 egg
  • 1/2 cup milk
  • 1 1/2 to 2 cups fresh or frozen corn kernels
  • Vegetable or peanut oil, for frying
4.8/5 (32 Votes)

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DIRECTIONS: Stir the yellow and white corn, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, a...

  • INGREDIENTS:
  • 1 (11 ounce) can yellow corn, drained
  • 2 (11 ounce) can white shoe peg corn, drained
  • 2 (15 ounce) cans black beans, drained and rinsed
  • 1 (14.5 ounce) can Italian-style diced tomatoes, drained or dice fresh
  • roma tomatoes
  • 1/2 tsp ground cumin
  • 1 bunch finely chopped cilantro
  • 5 green onions, finely sliced
  • 1 small red onion, finely chopped
  • 1 red bell pepper, seeded and chopped
  • 1 green bell pepper, seeded and drained
  • 1 tablespoon minced garlic
  • 1/4 cup lime juice
  • 2 avocado - peeled, pitted, and diced
  • Balsamic vinaigarette or olive oil to taste
4.6/5 (41 Votes)

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1.Shuck the corn. I rinsed mine to try to remove more of the silk strands

  • 6 corn on the cob (or more or less. 6 fit nicely, broken in half in my 5.5 quart crock pot)
  • 1/2 stick of butter (4 T-or more if needed), melted (try coconut oil for a dairy-free option)
  • 1 T minced garlic
  • 1 t Italian seasonings
4.7/5 (38 Votes)

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Preheat oven to 350 degrees F

  • 1 (15 1/4-ounce) can whole kernel corn, drained
  • 1 (14 3/4-ounce) can cream-style corn
  • 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
  • 1 cup sour cream
  • 1/2 cup (1 stick) butter, melted
  • 1 to 1 1/2 cups shredded Cheddar
4.4/5 (59 Votes)

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Mix all ingredients together

  • 8.5oz box cornbread mix
  • 15oz can creamed corn
  • 15oz can whole corn, drained
  • 1 cup sour cream
  • 1/2 cup butter, melted
  • 2 eggs, beaten
4.7/5 (36 Votes)

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Bring chicken broth, potatoes, ham, corn and pepper to a boil

  • 2 - 14 oz cans chicken broth
  • 3 medium potatoes, peeled and diced
  • 1 cup diced ham
  • 1 can whole kernel corn
  • 1/4 tsp pepper
  • 1/4 cup flour
  • 1 cup milk
  • fresh parsley
  • 1/4 cup butter
4.5/5 (47 Votes)

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This piquant sauce is perfect over mild-flavored tilapia

  • 3/4 cup fat-free, less-sodium chicken broth
  • 1/4 cup fresh lemon juice
  • 1 1/2 teaspoons drained brine-packed green peppercorns, lightly crushed
  • 1 teaspoon butter
  • 1 teaspoon vegetable oil
  • 2 (6-ounce) tilapia or sole fillets
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 2 teaspoons butter
  • Lemon wedges (optional)
4.5/5 (47 Votes)

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Preheat oven to 375 degrees

  • 1/2 cup butter
  • 2/3 cup white sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
4.8/5 (25 Votes)

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Buttermilk Cornbread Corn, Avocado & Tomato Salad