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Fresh, grilled corn on the cob tossed with heirloom tomatoes, red onions, herbs and a light dressing from Tiffany of Crème De La Crumb.
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Fire up the grill for this treat! Corn on the cob is brushed with mayonnaise and seasoned with Parmesan cheese and chili powder before it is roasted. Serve this with grilled salmon or chicken for a light and fun summer meal.
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Simple and delicious drop 'cookies' are made by boiling a sweet syrup with peanut butter, mixing into corn flakes cereal, and dropping onto waxed paper to cool. Kids can have fun helping make these no-bake cookies.
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A tasty lime dressing, with cayenne and garlic added for kick, make this salad a bit different from the usual.
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This side dish is great with tacos, Sloppy Joes, or whatever else you can think of. Double, or even triple, it to serve a crowd.
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Cream cheese is heated with corn and jalapeno peppers creating a hot and creamy jalapeno corn dip perfect for parties.
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This simple chicken, canned corn, and jasmine rice congee recipe is easily made in the slow cooker and well suited to cold weeknights.
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This recipe is for hot, buttery and spicy corn. Corn on the cob is covered with a spicy herb butter, wrapped in foil, and cooked on the grill.
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Half-and-half is added to this chicken soup with potatoes, onion, scallion, corn and crumbled crisp bacon.
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This is a labor of love, lots of stirring and timing to get all the ingredients added and the risotto creamy and wonderful. But, it's well worth it. When it's ready, a sprinkling of Parmesan cheese and slivers of basil finish it perfectly.
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Here is a simple twist to add a little excitement to the average corn side dish. The corn and zucchini compliment each other nicely and the presentation looks...
Ingredients: corn, zucchini, butter
cooking.nytimes.com
These sweet and spicy tacos can be filled with chard of any color, or other greens like beet greens or amaranth I used Swiss chard for these tacos, but other greens like beet greens or amaranth will work I don’t recommend strong-tasting cruciferous greens like kale, though