What isn't based on Corns?
But heres a site for corn based recipes.
http://whatscookingamerica.net/Vegetables/CornRecipes.htm
Source(s):
http://whatscookingamerica.net/Vegetables/CornRecipes.htm

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Batter Fried Corn on the Cob

Ingredients:
Oil for deep frying
3/4 cup corn meal
1/2 cup grated Parmesan cheese
1/3 cup flour
3/4 teaspoon garlic salt (or to taste)
3/4 cup milk
2 tablespoons oil
1 egg
12 half-ears frozen Corn-on-the-Cob, thawed
1 cup cornflake crumbs

Directions:

In deep fat fryer or heavy saucepan, heat oil to 375° F. In medium bowl combine cornmeal, Parmesan cheese, flour, garlic salt, milk, oil, and egg; mix well. Dip corn-on-the-cob ears into cornmeal batter to coat; roll in cornflake crumbs. Fry in hot oil 2 to 3 minutes or until lightly golden brown. Drain on paper towels. Serve immediately.
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Creamed Corn 1
1 cup milk
1 cup heavy cream
2 tablespoons sugar
3/4 teaspoon salt
2 teaspoons of Worcestershire sauce
1/4 teaspoon cayenne
1/4 cup quick-mixing flour such as Wondra
48 ounces packaged frozen whole kernel corn, thawed and drained
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley

In a 3 1/2-quart electric slow cooker, whisk together the milk, cream, sugar, salt, Worcestershire sauce, cayenne, and flour until smooth. Stir in the corn. Cover and cook on the high heat setting 3 to 31/2 hours, stirring once or twice, until bubbly and thickened. Serve, garnished with the cheese and parsley. Makes 8 servings
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Creamed Corn 2

3 packages (10 ounces) of frozen kernel corn
1 pint (16 ounces) of half and half milk
a pinch of white or cayenne pepper
1 tablespoon of salt
6 tablespoons of sugar
2 tablespoons of melted butter
2 tablespoons of flour

Combine all of the ingredients, except the butter and flour, in a saucepan and bring to a boil over medium heat. Simmer for 5 minutes. Meanwhile, blend melted butter with flour and stir over low heat for 2 minutes. Add about 6 tablespoons of the heated liquid from corn to smooth the mixture and then combine into the corn. Stir until the flour mixture is well mixed into corn and heated through. This may be made the day before and reheated. Serves 8
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Fresh Corn Salsa

4 ears of fresh corn, shucked
1/2 medium white onion, finely chopped
1 to 2 fresh serrano chiles, minced
1 ripe tomato, seeded and chopped
1/2 cup of loosely packed chopped fresh cilantro
3 tablespoons of fresh lime juice
1 teaspoon of vegetable oil or olive oil
1/2 teaspoon of salt

In a large pot of boiling water, cook the corn until just tender, 3 to 4 minutes. Cool under running water. With a sharp knife, cut the kernels off the cobs. Place the corn kernels in a large bowl. Mix in the onion, chiles, tomato, cilantro, oil, and lime juice. Season to taste with salt. Serve cold or at room temperature. Makes 3

good luck && enjoy
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