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The Iroquois Indians cultivated and used the Three Sisters (corn, squash and beans) in their diet. This is a recipe passed down by our relatives. You may use regular corn instead of hominy, but hominy is more traditional.
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Get Salsa Ranchera Recipe from Food Network
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A brilliantly-colored, fresh sweet pepper salad is tossed with toasted sesame dressing for an Asian-inspired side dish.
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The filling for these deviled eggs goes beyond the traditional flavor with the additions of horseradish sauce, curry powder, and poppy seeds.
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An easy brunch cocktail recipe made with fresh peaches, peach liqueur, lemon, and some sparkling bubbly champagne.
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Summer corn and clam chowder is like a clambake in a bowl, emphasizing the sweetness of each ingredient To give the chowder a somewhat Italian slant and to magnify the corn flavor, a handful of polenta is used to thicken the broth slightly, as is the case with certain Tuscan vegetable soups Steam your own clams, if possible, or buy chopped clams from the fishmonger.
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Get Indian Summer Stew: Butternut Squash, Coconut, and Lentil Stew Recipe from Food Network
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This recipe is by Barbara Kafka and takes 17 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: water, white cornmeal, salt, butter
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Hot dogs are skewered on sticks, dipped in corn batter, and then fried to a golden brown.
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Crispy quesadillas are made with the Mexican delicacy huitlacoche, a corn fungus also known as "corn truffle," and delicious Oaxaca cheese.
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Awesome cake if you like the flavors of coffee and coconut.
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There are a lot of different ways to prepare salsa; this recipe puts a twist on the classic Mexican food item with the addition of avocado.