Corn
384 recipes found
Lime Basil Risotto
Lois Dodd's Fresh Corn And Blueberry Pancakes
Spicy Corn Stew
Given a choice, I always prefer white corn -- the sweetest and most tender you can find. Although new hybrids make corn on the cob much hardier and longer-lasting than it used to be, I am still from the out-of-the-fields-and-into-the-pot school of corn cooking. If you don't grow your own, try to find a farmer's market that sells fresh corn picked that morning.''
Corn Upside-Down Tart
Lettuce with Guanciale, Scallions, Green Peppers and Corn
Frogmore Stew
Enola Prudhomme's Maquechou
Coconut Creamed Corn With Ginger
Grilled Corn With Tarragon-Chipotle Butter
Chili and Corn Stuffed Sweet Peppers
Steamed Corn With Clams and Bacon
"The dish tastes exactly of August on a plate," Sam Sifton wrote in 2013 when bringing the recipe to The Times. "the saltiness of the clams amplifying what Pablo Neruda called the sweet, 'virginal' flavor of the corn." Adapted from ‘‘Seamus Mullen’s Hero Food," this fast summer recipe pairs sweet corn with briny clams and smoky bacon for a well-rounded, light dish.
Clam Chowder With Spinach, Basil And Corn
Tangy Corn Relish
Smoked Turkey And Avocado Sandwiches With Tangy Corn Relish
Spoonbread With Green Tomato And Corn
Polenta with Fresh Corn And Sage
Smoked Lobster With Corn and Peppers Over Soft Polenta
Corn and Lobster Pie in a Chili-Polenta Crust
Sage Cornbread
Sauteed Salmon With Sweet Corn
Old-Fashioned Scalloped Corn
Scalloped corn is pure Americana. Enjoyed as old-fashioned comfort food throughout the United States, it's often attributed to New England, where any number of other ingredients are scalloped, like potatoes, oysters, clams and tomatoes. Cooks differ over whether to use heavy cream, condensed milk or white sauce, but nearly all agree buttered cracker crumbs or bread crumbs are essential for the topping. If you like, scalloped corn can be prepared several hours ahead of serving and reheated.
Spinach With Corn
Red Snapper Sandwiches With Jalapeno Mayonnaise
Seared Shishito Peppers With Corn and Japanese Curry
Japanese curry paste both flavors and thickens a simply made, buttery sauce for corn kernels and shishito peppers in this colorful vegetable sauté from the Houston chef Chris Shepherd. It’s an intense, rich side dish for roast chicken, pork or a full-flavored fish like salmon or mackerel. If it’s not corn season, substitute frozen corn and shave a minute or two off the cooking time. In either case this dish comes together in a flash.