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Fabulous Thanksgiving favorite. Rich, but worth every calorie! Give yourself some extra baking time just in case your oven varies. Can be halved (use 3 eggs).
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A quick, easy way to recreate a fun, family favorite from the state fair.
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Make the caramel and popcorn on your stovetop, then bake it slowly in a warm oven until crisp. Store in airtight containers--if there is any left!
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Fresh ears of corn are grilled until browned and smoky, then topped with an ancho chile and lime mayonnaise and Cotija cheese for Chef John's take on elote.
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This Chinese restaurant-style corn soup with egg threads is enriched and thickened with butter and a little flour, and flavored with a hint of nutmeg.
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Ribbons of fresh basil decorate this salad made with fresh corn, green onions, and tomatoes and dressed with sour cream and Parmesan cheese.
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Corn salad with black beans, feta cheese, and green onions is a colorful and crowd-pleasing side dish for any meal or party.
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This creamy corn chowder made with fresh shrimp and garnished with crispy bacon makes a hearty first course or main dish on a weeknight.
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This simple, spicy side dish goes great with most any American-style chicken, fish or meat. It's also a fantastic mixture to wrap up in your fajitas.
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Cornbread made with blue cornmeal is slightly sweet, with a cakelike texture.
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This corn chowder is made with plenty of fresh corn as well as tomatillos, hominy, and roasted red bell peppers. Serve with homemade cornbread and a salad. If you start the cornbread while the water is boiling, you can have dinner on the table in under an hour.
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In this hearty casserole, onion, celery, green pepper, corn and green beans are baked with cheese and cream of celery soup.