Recipes

A bread recipe for Deluxe Jalepeno Cornbread.

Classic stuffed bell peppers filled with a savory ground beef mixture of tomatoes and two kinds of corn, topped with buttery breadcrumbs and baked until tender.

Layered corn tortilla enchilada casserole with seasoned ground beef, corn, green chiles, olives and enchilada sauce, finished with plenty of shredded cheese.

Simple Southern-style baked eggplant casserole with Ro-Tel tomatoes, corn and cheddar cheese. Just mix and bake for an easy vegetarian side or main.

A rustic English pub lunch built around a homemade pate en croute — ground veal, pork, chicken livers, and boiled ham in brandy-port marinade, baked in pastry with soft-boiled eggs inside, served with brown bread, blue cheese, and cornichons.

A classic Low Country boil: potatoes, onions, pork sausage, corn, and shell-on shrimp all boiled together with crab boil seasoning — a crowd feast.

A legendary Texas farmworkers' bean and ham hock soup from 1906, cooked low and slow with pinto beans and chile powder — served with cornbread and molasses.

Seasoned ground beef with salsa, corn and olives in a baking dish topped with a cheesy corn muffin crust. A Tex-Mex casserole that combines taco filling with cornbread topping.

Quick wok-cooked shrimp with garlic, fresh corn, and salsa — served with black beans and warm tortillas.

A vibrant fresh salsa of charred corn kernels, ripe plum tomatoes, habanero, and cilantro with a squeeze of lime and lemon — great with chips or grilled proteins.

Smoky roasted corn dip with crispy chips.

A warm, bubbly baked dip of fire-roasted corn, sautéed peppers, jalapeno, homemade mayo, and melted Monterey Jack, served with crispy fried flour and blue corn tortilla chips.

Fire−Roasted Corn Dip With Crispy Flour And Blue Corn Chips from Emeril.

Italian focaccia made with a blend of wheat and corn flour, studded with olives, rosemary, sage, and garlic.

Layers of port-marinated, seared foie gras slices pressed into a terrine, chilled overnight, and served sliced with toast points, cornichons, and a reduced port wine syrup.

A thick, tangy cranberry compote with orange zest and cinnamon, thickened with cornstarch and chilled — perfect alongside roasted meats or as a dessert topping.

A rich lemon pastry cream combining egg yolks, cornstarch, heavy cream, and fresh lemon juice, whipped to a thick and creamy custard.

fried corn