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Get Yellow Snapper with Black Thai Sticky Rice, Corn Sauce, and Baby Bok Choy Recipe from Food Network
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Get Adobo Quesadilla Burger with Grilled Corn Salsa Recipe from Food Network
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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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Get Val Verde Scramble Recipe from Food Network
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This riff on the classic cobb is almost too gorge to eat.
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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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This steak showcased the Pacific Northwest's iconic Walla Walla onions and morel mushrooms. The tomato-and-asparagus salad he serves alongside the beef would be wonderful all on its own as a first course.
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This recipe is by Pierre Franey and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cucumber, mushrooms, ginger, and lime make this refreshing Asian inspired salad for 2, which can be served as a spicy vegan main dish.
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Delicious and healthy, this vegan side dish is perfect for your next Southern-style brunch or barbecue.