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cooking.nytimes.com
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.''
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This recipe yields a bread that's moist and savory and tastes distinctly of corn. Unlike many corn muffins, these stay moist, thanks to canned creamed corn.
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Brownies made with a cake mix. Brown sugar and butterscotch chips make these irresistible.
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Popcorn in a candy coating flavored with cinnamon oil.
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This boiled chicken and veal stock with turnip, carrot, onion and celery can be used as a base for a variety of soups and sauces.
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This simple recipe combines whole kernel corn, milk, egg, and butter for a side dish everyone will love.
Ingredients: corn kernels, milk, egg, butter, sugar, flour
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Canned whole kernel corn and cream-style corn mix with egg, sugar, and buttery round crackers in this quick and easy casserole dish.
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An alternative to traditional chili, this white bean chili packs a punch with spices and green chilies.
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Like a tamale, filled with cheese and fresh sweet corn.
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This basic recipe is a good starting point for lots of delicious and creative cakes.
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Stone-ground grits are flavored with broth-infused morel mushrooms and Parmesan cheese in this easy, flavorful, vegetarian dish.
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A recipe for white miso butter.
Ingredients: white miso, plus, shiro miso, butter