In Quebec, Shepherd’s pie takes on a new form with three easy ingredients: beef, corn, and potatoes.
Currently browsing tag
Great for breakfast or dinner, transform those Easter leftovers into enchiladas stuffed with eggs, ham, corn, and beans.
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.