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Using the reduced fat versions of condensed cream of chicken and celery soups keeps the calories down in this creamy rosemary flavored soup with shrimp and frozen corn.
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Served warm with maple syrup or honey, these corn fritters are great for breakfast or as a snack, and easier to make than you'd think!
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Roasted frozen corn is tossed with fresh vegetables and a chipotle chile dressing to make a great salsa for topping tacos, rolling in burritos, or piling on chips.
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This fresh, jalapeño-spiked relish offers pure corn flavor without all the heavy seasonings that jarred versions usually have. Use it as a stand-in for fresh corn in succotash or chowder. It's awesome on hot dogs, too.
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Fresh corn is tossed with tomato, cilantro, lime juice, and jalapeno in this quick and easy salsa or relish perfect for a barbeque spread.
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Save the liquid from chickpeas (also known as aquafaba) to whip up treats like these vegan meringues, made with 4 simple ingredients.
Ingredients: cream of tartar, sugar, vanilla
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Chef John tempers the sweetness of cantaloupe with a hint of heat from cayenne pepper in this refreshingly delicious sorbet.
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Get Raspberry Mimosa Recipe from Food Network
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A fluffy almond cake soaked in a sweet brandy syrup.
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Cranberry sauce is given an extra zing with the addition of orange juice and zest.
Ingredients: cranberries, oranges, sugar
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No-bake macaroons made with oats, cocoa and coconut. Quick, easy and delicious.
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No bake peanut butter bars for the peanut butter fanatic.