I love tortillas. But corn meal is rarely sold in stores so I tried making them with creamed corn and they were a big success. My two year old son gobbled all of these right up.They taste best freshly cooked, but if you can't eat them right away, wrap with plastic wrap after cooking and they'll be soft and moist. Recipe by Akito mama

Love it the grill stayed between 225 and 300 degrees Fahrenheit.

Leaving the husks on fresh sweet corn, soaking the whole corn cobs overnight in a bucket of water and vinegar, then grilling them on hot coals, keeps more sweetness and flavor in the corn than when ears are peeled and boiled in water. The leftover husks can be saved to use for making tamales.

I bought a "carbonara hot pot" pre-made mix the other day. It didn't taste the way I thought it would, but the kids loved the mild, eggy flavor. So this time I made a creamed corn carbonara style hot pot. It's different from the commercial hot pot mix we tried, but they liked this version better, so I wrote down the recipe.By adding white miso and cream cheese the soup becomes creamier. Please add potatoes, Chinese cabbage, or whatever you like. Seafood (I recommend clams) adds a lot of umami and are delicious. If you want to add more vegetables, add about 200 ml of water and 1 teaspoon of soup stock. Recipe by miyuki12

I learnt how to make cream croquettes at a cookery school some years ago. I was wondering whether you actually need to add beaten egg so I tried making some croquettes without it. They came out delicious and I was really satisfied with them so decided to upload the recipe.Make sure to mix in the milk a little at a time with a wooden spatula. So that the mixture doesn't burn, cook it on a low-medium heat, as you would when preparing white sauce. Recipe by Pokuchan

My family always makes this on the holidays! Even if we celebrate separately it's always at every one of our houses. Very easy to make yet full of flavor =)

My parent's run a bakery, so ever since I was little, I have been surrounded by bread. So, my sisters and I would experiment with the bread and this was my best recipe It's got a great homemade taste.If you toast until the top is crispy, the bottom will burn. So, if you want it to be crispy, put aluminum foil under the toast midway through!! Recipe by Bigitan

I thought white sauce and creamed corn would be a good combination, so I made this.In Step 5 (when you've turned off the heat), make sure you mix very, very well. Recipe by Pukuttopukumaru

I love sweet potatoes and I wanted to have some to warm me up.At Step 5, stir the bottom of the pot occasionally with a wooden spoon to make sure it doesn't scorch. Stir gently from the bottom, being careful not to let the sweet potatoes crumble. Add as much pepper as you like, but I recommend a lot.This is a simmered dish, not a stew, so I used a small amount of liquid. Recipe by cafe0305

My recipe for non-fried creamy tuna and tofu croquetteshas gotten great response, so I thought up another recipe using the same ratio of ingredients.The tofu smell disappears completely, and the texture of the filling is as creamy as one made with dairy products.This is a healthy tofu croquette recipe that I'm proud of.Since I made the texture creamy and melt-in-your-mouth soft, the filling is wet and hard to handle. For best results, make sure to chill it very, very well, and to form it into small patties that are less than 6 cm in diameter.The tips in Step 5 are also essential to making them easy to handle.If you want to increase the amount of tofu, either add more cake flour or increase the time spent evaporating the moisture. Recipe by Yu-hi

This sauce is very adaptable to many recipes. It is a fantastic sauce for tacos and fajitas. It is great with all drilled meats, fish and vegetables. It’s best served warm but can be thined with milk fir a cool cream. It’s smooth, creamy. Slightly smoky and Spivey.

I call this avocado dip because loyalists to guacamole would go bananas if this was called such a thing. My Chipotle Avocado Dip is a spicy, smoky, chunky and slightly sweet dip that goes well with chips, tacos and other mexican fare. I used to make this weekly for months. Now I make it when I'm in the mood for a healthy-ish dip. It started as a basic guacamole recipe and somewhere along the way it turned into what it is now.