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Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Spicy tteokbokki simmered with fish cake in a gochujang sauce, then covered with a pan of sweet corn cheese. The mozzarella melts into the corn and stretches over every rice cake.
A thick, hearty corn chowder with bacon, potatoes, celery and thyme, finished with cream. Easy, warming food for a chilly day and good for weekend meal prep.
Sweet corn kernels and their stripped cobs simmer with potato in a milky chicken broth, thickened with flour and finished with cream. Crisp bacon, cooked first so its drippings start the soup, goes back in at the end with sliced scallions.
Pasta tossed in a sauce of corn blended with milk, with whole kernels and mushrooms fried until golden. A slice of cheddar melts in at the end for body.
A Korean market-style snack of warm corn dogs split open and stuffed with a creamy shredded cabbage, cucumber and carrot salad. Mayonnaise and ketchup dress the crunchy filling, with more ketchup striped over the top.
Corn cobs wrapped in a spiced paprika and sage butter roast in foil, served with a homemade ketchup of charred onions, vinegar, Worcestershire sauce and anchovies.
Corn cobs cut lengthways into quarters curl as they cook, like ribs, under a smoked paprika and garlic seasoning. They are finished with hot garlic butter and eaten by hand from the cob.
Briefly boiled corn kernels are tossed with avocado, cherry tomatoes, scallions and coriander in a lime and olive oil dressing. It is a fresh, juicy salad that comes together in minutes once the corn cools.
Sausages slit open like little boats, filled with a corn, onion, and mayonnaise mixture, and topped with melted pizza cheese. Ketchup, mustard, and parsley finish them like miniature pizzas.
A dressing of crumbled homemade cornbread mixed with deboned chicken thighs simmered in their own bouillon broth, bacon, celery, onion and green pepper, cream of chicken and cream of celery soups and sage, baked until set.
A classic Southern salad of cubed cornbread tossed with tomatoes, pinto beans, corn, bacon, green onions and Colby Jack under a creamy ranch dressing. It needs a couple of hours in the fridge for the flavors to settle.
Salad, Side Dish15 minServes 6764 kcalEgg-freeHigh Fiber
From-scratch cornbread crumbled with sage sausage, smoked turkey wings and the trinity, moistened with the seasoned turkey stock and baked until it holds together — with a quick gravy from the leftover broth.
Sweet potato wedges are coated in a cornmeal and nutritional yeast crust seasoned with garlic, paprika and cumin, then roasted on a buttered sheet until crisp underneath. A sharp mayonnaise and malt vinegar dip is mixed first and chilled while the wedges cook.
Curry-marinated chicken thighs are fried in a semolina crust and layered into bread with chilli mayonnaise, pickled raisins, mango and cucumber. Toasted almonds and coriander leaves add crunch to the celebratory sandwich filling.
Leftover roast turkey folded through a curried creme fraiche, apricot and almond filling, sandwiched with salad leaves. A classic British sandwich and the best use for leftover turkey.
Potato, sweet potato, carrots, parsnip and celeriac simmer in water with curry powder and thyme, then blend into a naturally creamy soup finished with a little cream. It is served with extra cream, a pinch of curry powder, parsley and warm crusty bread.
A no-cook salad of marinated butter beans with courgette ribbons, green olives, feta and herbs in a lemon and olive oil dressing, finished with toasted almonds.
Couscous grains steam in boiling chicken or vegetable stock, then are fluffed with olive oil, lemon juice and salt. Chopped coriander and parsley, dried apricots, currants and toasted slivered almonds are stirred through for colour and sweetness.
Couscous steams with chickpeas, stock powder and garlic, then is tossed with sun dried tomatoes and all their jar oil, rocket, herbs and lemon. Crumbled feta finishes the salad, which keeps well and needs no cooking beyond boiling water.
Black beans and corn are tossed with bell pepper, avocado, red onion, cherry tomatoes and coriander in a sharp lime dressing with chipotle, cumin and a little sugar. The salad holds for days and works as a side or a taco filling.
South Western, WesternSide Dish15 minServes 8192 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabeticHigh FiberRenal