If you've got a bounty of fresh summer sweet corn, your best bet is to can it. Canning corn helps preserve its sweet flavor and crisp texture. We're sharing a classic variation, just like grandma used ...

The post Fall Dip Recipes That Come Together Fast and Vanish Even Faster—31 Worth Digging Into appeared first on Cook What ...

Sweet, simple, and SO summery 🌽 These corn recipes go way beyond the cob — think corn ribs, colorful salsas, creamy dips, ...

Recipe: Dip blue corn chips into chunky tomato-mozzarella salsa for an Olympic red, white, and blue theme By Karoline Boehm Goodnick Globe Correspondent, Updated July 23, 2024, 12:15 p.m.

E-mail recipes, requests and responses to elizabeth.pudwill@chron.com, or mail to Elizabeth Pudwill, Houston Chronicle Kitchen to Kitchen, P.O. Box 4260, Houston, TX 77210.

One bag of shredded Mexican cheese Combine corn, beans, and salsa in a 9 X 13 glass baking dish. Cover with cheese and bake at 350 degrees for 15 minutes or until cheese is melted and bubbly.

Combine black beans, corn, tomatoes, onions, bell pepper, jalapeño pepper, parsley, garlic, remaining 1/2 teaspoon of Kosher salt, pepper and lime juice in a large bowl.

Chips and dip make a great addition to any Cinco de Mayo spread. Dips such as guacamole, pico de gallo and corn salsa are ideal because they double as dips and toppings.

Add salsa and heat at 30-second intervals until cream cheese is completely combined with salsa. *see note* Serve with tortilla chips.