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This was my husband's favorite breakfast growing up in a Mexican household. Now we make it all times of day and even our kids always ask for seconds. Very simple, inexpensive, and quick to make. I sometimes add hot pepper sauce, or ingredients you would like in a omelet, but my husband prefers it the traditional way.
Ingredients: corn oil, corn tortillas, eggs
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Serve this big batch of spaghetti sauce and meatballs over your favorite spaghetti. Feed a crowd, or freeze in batches for quick weeknight dinners.
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A chewy, nutty, honey-flavored candy.
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Sesame seed batter gives a new twist to these favored munchies.
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Get Corn Bread Recipe from Food Network
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Get Corn Salad Recipe from Food Network
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Get Scalloped Corn Recipe from Food Network
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These delicious Mexican vegan tacos (tacos de jamaica) are made with hibiscus flowers and served with pineapple, cilantro, and salsa verde.
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This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Magic Flowers Recipe from Food Network
Ingredients: sugar, corn syrup, water
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Crumbled cornbread, chopped hard-boiled eggs, onion, garlic, sage and celery are in this stuffing or dressing. It's moistened with chicken and turkey broth and can be used to stuff a 12 to 15 pound turkey.
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This cherry tomato-corn salad flavored with raisins and basil holds up well for summer picnics. Simply cut the raw corn from the cob -- no need to even cook it. Raisins are a surprise sweet addition.