Great for breakfast or dinner, transform those Easter leftovers into enchiladas stuffed with eggs, ham, corn, and beans.
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This hearty Mexican stew easily transforms leftovers into a fun and customizable meal.
Brussels sprouts and red onions add a winter spin to this hearty and healthy succotash.
Pumpkin gives this comforting corn chowder a fall sweetness and a healthy edge.
Chicken noodle soup takes a spin with bright leeks and fresh corn. This soup can transform leftovers into another meal perfect for a busy school night.
Chipotle peppers take the vegetable filling in this tamale pie to a whole new level, while the corn-studded crust gives a sweet and crisp exterior to every slice.
Lima beans and corn combine with Mediterranean herbs and spices to create a light and summery twist on a traditional succotash.
More of a technique than a recipe. When you’re in Wisconsin, no outdoor event is complete without the roasted corn.
Classic Mexican Tamales take on a twist in this vegetarian Tamale Pie. Alone or with the fixings, this is a flavorful dish that hints at its traditional origins while bringing together a quite unique twist of flavors.
Nutty quinoa adds a nice twist to your more traditional corn salsa, putting this dish somewhere between an corn salsa and a Spanish rice.
This black bean salsa is bursting with sweet pineapple and juicy corn. Apple cider vinegar adds just enough tanginess to tantalize your taste buds with this not-to-spicy salsa.
A lightened up, homemade version of that from-the-can classic: creamed corn.
This recipe is a (very) slight adaptation from a dear friend’s mother’s signature recipe. Tim and I had been on the search for our perfect cornbread for a while. It had to be slightly sweet. Crisp at the edges. Moist throughout, but satisfyingly crumbly. Simple and comforting in flavor. Just …