Recipes with corn

Creamy corn chowder with potato, creamed corn, whole kernel corn, and an egg-thickened broth. A rich, old-fashioned soup that comes together in 35 minutes.

Double-thick pork chops stuffed with fresh corn, cilantro, orange zest, sage, and bread crumbs, seared and braised in a covered skillet until juicy and tender.

Hot black bean, avocado, and corn salad with chile, fresh lime, and cilantro. Bright Tex-Mex no-cook salad that works as a main or side. Vegan, fiber-packed, and ready when canned beans are.

Maryland crab soup loaded with sweet lump crab meat, Old Bay seasoning, potatoes, corn, green beans, and carrots in a beef and tomato broth. The classic Chesapeake Bay vegetable soup.

Three-bean salad packed with green beans, kidney beans, chickpeas, corn, celery, carrots, and pimientos in a sweet-and-tangy vinegar dressing. The classic potluck make-ahead. Keeps in the fridge for weeks and gets better with time.

Vegetarian corn-stuffed bell peppers with a double-corn filling, creamed corn and kernels bound with cornbread crumbs, garlic, onion, and red pepper flakes. Basted in vegetable broth for tender, juicy shells.

Vegetable and rice stuffed pumpkin: a whole pumpkin roasted as an edible bowl, packed with basmati rice, chestnuts, apples, apricots, and vegetables. A stunning vegetarian Thanksgiving centerpiece.

Loaded crockpot stuffed peppers with ground beef, corn, sharp cheddar cheese, and tomato sauce for a complete comfort meal ready in 7-9 hours on low.

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Layered tamale pie steamed in real corn husks with three distinct masa layers: fresh corn, green chile cilantro, and red pepper chili. Served with fresh green salsa.

Curried corn and chicken salad with a creamy yogurt-curry dressing, red cabbage, bell pepper, and cumin. A no-cook, make-ahead lunch with bold Indian-inspired flavor.

Sauteed Shrimp with Corn in Spicy Wine Sauce recipe

Tex-Mex pork stew: slow-simmered pork shoulder with black beans, corn, green chiles, and chili spice. A dump-and-go stew for the crockpot or stovetop with bold southwestern flavor.

Corn and lima bean stew with a polenta crust, smoky chipotle, cumin, and fresh vegetables baked casserole-style. A hearty vegetarian Southwestern stew topped with chile-spiked cornmeal.

Creamy corn chowder with bacon, potatoes, carrots, and celery thickened with flour and cornstarch. A hearty, old-fashioned bowl topped with crispy bacon.

Simple cornbread with whole wheat flour, cornmeal, honey, and real corn kernels blended into the batter. No eggs, no butter, no dairy for a vegan-friendly loaf.