Search Results (795 found)
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A rich popcorn ball recipe with salted caramel.
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Caramel corn gets a salty twist with the addition of maple-coated bacon and pretzels creating a sweet and savory snack everyone will love.
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This rice side dish features fresh corn, peas, carrot, and poblano pepper for a great accompaniment to any Mexican main dish.
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Red and green bell peppers and carrots give color to this chowder made with half-and-half and frozen corn kernels. Serve sprinkled with grated cheese.
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Tropical mango and hot serrano peppers flavor a salsa that is chunky in a smooth, saucy base.
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These cornmeal muffins, laden with whole corn kernels, are sweet enough to serve for dessert!
cooking.nytimes.com
You can serve this refreshing mixture as a salad, as a topping for whole grains or as a salsa with grilled fish or chicken.
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Corn chowder made with fresh sweet corn is one of summer's greatest pleasures. This easy recipe uses the corn cobs to infuse even more corn flavor into the milky broth.
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Like a tamale, filled with cheese and fresh sweet corn.
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This wonderful lime-accented edamame and corn salad with tomatoes, onion, and cilantro tastes especially good on a hot summer day.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tender, chewy barley is mixed with extra-virgin olive oil, fresh corn, cherry tomatoes, lemon, and mixed greens in this hearty summer salad.