Corn

Add a few drops of Tabasco or chilli sauce to the filling for a bit of a kick. Note

Looking for the perfect starter for a dinner party or special occasion? Look no further than this delicious trio of dips recipe with homemade tzatziki, chunky salsa and smooth pumpkin.

If you're looking for a super simple and inexpensive dish that's filling and tasty, then this bacon, pea and corn frittata is for you. Great served warm for lunch, or cold in a lunch box.

This Asian-style sweet corn soup is based on a clear broth made fragrant with fresh ginger and bulked up with ribbons of egg and green onions.

Tasty, fresh and incredibly healthy, this is the kind of chicken and corn soup that leaves you feeling energised, refreshed and ready for anything.

Give your next children's party that authentic movie experience by rolling out the red carpet, dimming the lights, popping on a blockbuster, and serving this delightful assortment of colourful candied popcorn.

Kids will love this cheesy, speedy pizza made with pita bread. If you want to add more protein, make a hollow in the centre and crack an egg into it, then bake.

The ham hock can be cooked a day or two before it’s needed. Keep the ham from the bone, covered with the reserved liquid, in the fridge; reheat it when needed in a saucepan over a low heat.

A healthy white bean, corn and avocado salad from Australian Women's Weekly.

This rich and hearty soup can be whipped up in about half an hour. Evaporated milk (not to be confused with condensed milk) is canned unsweetened milk from which some of the water has been evaporated.

Fresh corn can be used instead of canned corn; you will need two cobs. Sour cream or yoghurt can be used instead of the creme fraiche. Fritters can be made the day before; top them with creme fraiche etc, an hour or so before serving. Note

PREPARE Remove the husk (unless you intend to cook on a barbecue or grill plate) by stripping it back from the top down, bringing as much of the silk as possible with it. Remove kernels by making a deep cut halfway down the cob with a large sharp knife, then snapping it in two to […]

Add some thinly sliced red chilli for a spicy version of this soup, if you like. This is a last minute soup, it doesn’t freeze well. The pasta will become soggy as it absorbs more liquid and the buk choy will discolour. Note

You need to cut the kernels from two small corn cobs for this recipe. Fritters and tomatoes can be made 6 hours ahead and reheated in a slow (150°C/(130°C fan forced). Note

Perfect for an after school snack, or school and work lunches these mini ham and corn quiches are easy and tasty and appealing.

Dense, moist and full of flavour, this zucchini and corn bread is fabulous served still warm with a bowl of fresh guacamole.

Sweet sticky and savoury char siu lamb and noodles stir-fry.

Perfect for serving as a canapes with drinks.

Replace the asparagus with frozen peas or coarsely grated zucchini. Note

Soups can be a clever way to impress a crowd or soothe yourself on a cold day. For many of us though, it has become a trusty back-up in the freezer when we need some quick sustenance. What you serve with it can make or break it. Note

Corn mixture can be made a day ahead, make the corn cakes on the morning of the party. Prepare the avocado smash as close to serving as possible; cover the surface with plastic wrap. Note

One average corn cob will give you about 1 cup (150g) kernels. Use the equivalent amount of canned or frozen if you don’t have fresh. Note

A quick and easy zucchini and corn pasta from Australian Women's Weekly.

Fresh and healthy zucchini, carrot & corn fritters from Australian Women's Weekly.

Creamed corn, as I knew it, came from a can and I loved it on toast for a winter lunch. Fresh creamed corn is a world away – give it a try.

Called a soufflé omelette because of the way it puffs and billows when cooked, a lighter-than-air appearance make this an impressive dish to serve for brunch.

These cheesy corn and bacon muffins are delicious served both warm and cold. They make a great morning tea or after-school snack, and are perfect for packing in a lunch-box.

This savoury dip is quick and easy to make and goes equally well with corn chips, crudités, or vegetable sticks. It's perfect for a gathering of family and friends, or an after-school snack.

For a lower-fat version, use low-fat dairy-free spread instead of the butter. per patty 7.8g fat; 697kJ (167 cal) Note

Smoky barbecued corn turns this open chicken sandwich on dark rye into a gourmet lunch.

Smoky and charred corn cobs with a sweet Japanese-style sauce.

Serve these crispy chicken sausage rolls with your favourite dipping sauce for a fast and tasty snack.

Accompany fritters with a salad for a light meal or serve them as a side dish if preferred. Fritters can be cooked a day ahead. Keep in an airtight container in the refrigerator. Place fritters on an oven tray and reheat in a 150°C oven as required. Note

Tender, delicious and full of colour, this warm beef salad is a fantastic option for a summer barbecue dinner. Char-grilled corn and a generous drizzle of homemade chimichurri really round out the dish!

Toast is best “done” on one side only for this kind of topping. Note

Puffed corn is whole grain corn steamed until it puffs up. It’s available from health food stores. Note

This fresh, zesty corn and capsicum salsa with coriander and chilli is perfect paired with salmon, chicken or steak.

Corn on the barbecue is one of my favourites. In this recipe, the corn can be cooked ahead and dressed with the seasoned butter, all ready to put on the barbecue to heat and caramelise just before serving.

Quarter some limes and heat up a stack of corn tortilla to serve alongside this chilli chicken, tomato and corn soup. A dollop of sour cream wouldn't go astray either.

A delicious and fun accompaniment to roast dinners.

Red emperor can be used in place of mahi mahi, if you prefer. This corn and chilli salad goes well with Mexican food too ­ use it to accompany beef fajitas or bean and cheese burritos. Note

Add another ½ cup milk if making several hours ahead, as the sauce will thicken on standing. From cold, bake, covered, at 200°C/400°F for 30 minutes or until heated through then uncover and bake for a further 10 minutes or until browned. Note

Crisp bacon, pesto and ripe tomatoes add oodles of flavour to these delicious sweetcorn pancakes.

You will need to cut the kernels from two small cobs of corn for this recipe. Note

Barbecued corn, broad beans and capsicum from Australian Women's Weekly.

For a delicious morning tea, serve these golden muffins warm with butter.

Traditional turkey stuffed with forcebeat and served with corn bread and candied sweet potato pie.

These light, fluffy and delicious corn fritters are perfect picnic snacks.

These tasty savoury corn and chive muffins are easy to make are are great as an on-the-go snack or healthy lunch box treat.

The tortilla strips can be prepared a day ahead; cool and store in an airtight container. Note

You will need about 6 fresh cobs of corn for this recipe. Note

If limes are too expensive you can use lemons instead. Any firm white fish is good for this recipe. Note

A smooth, colourful and flavoursome zucchini, pea and corn purée from Australian Women's Weekly.

You need 1 medium fresh corn cob, weighing about 125 grams after being trimmed. You can cook more than 1 fritter at a time, but don’t overcrowd the pan. Note

This colourful, tasty salad makes a perfect side dish for a summer barbecue.

If you don’t have salt-reduced chicken stock, replace 1 cup of the stock with water. You will need to buy a barbecued chicken weighing about 900g for this recipe. We have delibrately made this fast and satisfying recipe without oil in order to make it low fat. So ideally you need to use a non-stick […]

Make these easy, cheesy corn muffins with bacon and tomatoes for a splendid brunch or lunch.

Corn (maize) was brought back to Europe from the US by Christopher Columbus. It has become an Italian staple in the form of polenta. In the US, corn bread may be served with butter and jam, or as an accompaniment to casseroles and other meat dishes.

You can use 1½ cups (240g) of fresh or thawed frozen corn kernels instead of canned if you prefer. Note

Serve this fresh and nutritious tomato salsa with corn chips or atop crusty toasted sourdough, bruschetta-style. It is even more delicious when topped with crumbled feta.

You can use any type of sliced bread. Note

These fritters are great to take to work for lunch. Make them a day ahead, wrap in baking paper then reheat in a sandwich press. Note

Try something a little different on the barbecue tonight with corn salad, sliced steak and irresistible melting anchovy butter.

Vietnamese duck salad with rice noodles, sprouts, mint, coriander, and lemon grass.

The Australian Women's Weekly Kids' Perfect Party Book

For a tasty family meal, serve wedges of these cheesy quesadillas with a big dollop of zesty guacamole.

A hearty winter stew with beef, black bean and corn from Australian Women's Weekly.

Colourful and delicious fried rice topped with thinly sliced omelette.

Turn an everyday snack into a treat with a difference with this cajun-spiced popcorn recipe.

With melting, spicy tahini butter, these corn cobs will be the star of your barbecue.

A warm and filling broad bean and corn soup from Australian Women's Weekly.

If you can’t find piquillo peppers, use roasted or grilled capsicum instead. Note

Spice up your summer holidays with zucchini, carrot and corn fritters with avocado and coriander salsa