As the summer months approach, there’s nothing like a sweet and juicy ear of corn to satisfy your cravings. But why stick to traditional cooking methods when you can take it up a notch with these 20 delicious vegan corn recipes? From creamy soups and hearty salads to crispy fritters and flavorful salsas, we’ve got you covered.
In this article, we’ll be exploring the world of plant-based corn cuisine, showcasing a variety of mouthwatering dishes that are sure to become new favorites. Whether you’re a seasoned vegan or just looking for some inspiration for your next meal, these recipes are perfect for anyone looking to add a little excitement to their diet.
So grab a glass of cold milk (or not – we won’t judge!) and get ready to indulge in the sweet taste of corny goodness.
Vegan Corn Chowder with Coconut Milk
A creamy and comforting soup that’s perfect for a chilly day, this Vegan Corn Chowder with Coconut Milk is a twist on the classic recipe. Made with a blend of sautéed onions, bell peppers, and corn, it’s a delicious and satisfying meal.
Ingredients:
– 1 tablespoon olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 medium bell pepper, diced
– 2 cups frozen corn kernels
– 4 cups vegetable broth
– 1 can (14 oz) coconut milk
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, and bell pepper. Cook until tender, about 5 minutes.
3. Add the corn kernels, vegetable broth, coconut milk, paprika, salt, and pepper. Stir to combine.
4. Bring the mixture to a simmer and cook for 10-12 minutes or until the soup has thickened slightly.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 20-25 minutes
Spicy Grilled Mexican Street Corn
Elevate your street corn game with this simple and flavorful recipe that combines the perfect balance of sweet, spicy, and smoky flavors.
Ingredients:
– 4 ears of corn, husked and silked
– 1/4 cup mayonnaise
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (or more to taste)
– Salt, to taste
– 1/4 cup crumbled Cotija cheese (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together mayonnaise, lime juice, olive oil, cumin, smoked paprika, and cayenne pepper.
3. Brush the mixture evenly onto each ear of corn.
4. Season with salt to taste.
5. Grill ears for 10-12 minutes, turning occasionally, until slightly charred and tender.
6. Remove from grill and sprinkle with Cotija cheese (if using).
7. Serve immediately and enjoy!
Cooking Time: 15 minutes
Creamy Vegan Corn and Potato Soup
Warm up with a comforting bowl of Creamy Vegan Corn and Potato Soup, perfect for a cozy night in or a quick lunch.
Ingredients:
– 1 large onion, chopped
– 2 cloves garlic, minced
– 2 medium potatoes, peeled and diced
– 1 cup frozen corn kernels
– 4 cups vegetable broth
– 1/2 cup non-dairy milk (such as soy or almond)
– 2 tablespoons vegan butter or margarine
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in vegan butter until softened.
2. Add the diced potatoes, corn kernels, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until potatoes are tender.
3. Use an immersion blender to puree the soup until smooth, or let it cool and blend in a blender.
4. Stir in non-dairy milk and season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 25-30 minutes
Vegan Cornbread with Jalapeños
Vegan Cornbread with Jalapeños Recipe
This spicy cornbread recipe combines the classic comfort food with a bold kick from roasted jalapeños, making it a perfect addition to any meal or gathering.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup non-dairy milk (such as almond or soy milk)
– 1 tablespoon apple cider vinegar
– 1/4 cup canola oil
– 2 tablespoons chopped fresh cilantro
– 2 roasted jalapeños, seeded and chopped
– Honey or maple syrup (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together flour, cornmeal, baking powder, and salt.
3. In a separate bowl, whisk together non-dairy milk, apple cider vinegar, and canola oil.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in chopped cilantro and roasted jalapeños.
6. Pour batter into a greased 8-inch square baking dish.
7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Optional: Drizzle with honey or maple syrup before serving, if desired.
Corn and Black Bean Vegan Tacos
Experience the bold flavors of Mexico with this easy-to-make vegan taco recipe, featuring sweet corn and creamy black beans.
Ingredients:
– 1 cup cooked black beans
– 1 cup frozen corn kernels, thawed
– 1/2 red onion, diced
– 1 minced garlic clove
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 6-8 corn tortillas
– Optional toppings: diced tomatoes, shredded lettuce, avocado, salsa, cilantro
Instructions:
1. In a medium skillet, heat the olive oil over medium-high heat. Add the onion and garlic; cook until softened, about 3 minutes.
2. Stir in the cumin and cook for 1 minute.
3. Add the black beans and corn kernels to the skillet. Cook, stirring occasionally, until the mixture is heated through, about 5 minutes.
4. Season with salt and pepper to taste.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning the corn and black bean mixture onto the tortillas and topping with your desired toppings.
Cooking Time: 15-20 minutes
Vegan Corn Fritters with Avocado Dip
Add a crispy twist to your snack game with these vegan corn fritters, served with a creamy and refreshing avocado dip. Perfect for a quick bite or as an appetizer for your next gathering.
Ingredients:
For the Fritters:
– 1 cup corn kernels
– 1/2 cup all-purpose flour
– 1/4 cup cornmeal
– 1/4 teaspoon paprika
– 1/4 teaspoon salt
– 1/2 cup non-dairy milk
– Vegetable oil for frying
For the Avocado Dip:
– 3 ripe avocados, mashed
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a bowl, mix together corn kernels, flour, cornmeal, paprika, and salt.
2. Gradually add non-dairy milk to form a thick batter.
3. Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
4. Drop tablespoon-sized amounts of batter into the oil and fry for 2-3 minutes on each side, or until golden brown.
5. Serve hot with Avocado Dip (mash avocado, add lemon juice, salt, and pepper to taste).
Cooking Time: 10-12 minutes
Roasted Corn and Tomato Salad
A sweet and savory summer salad featuring roasted corn, juicy tomatoes, and a hint of smokiness. Perfect for warm weather gatherings or as a side dish for your favorite grilled meats.
Ingredients:
– 2 cups corn kernels (fresh or frozen)
– 3 large tomatoes, diced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place corn kernels on a baking sheet and roast for 15-20 minutes, or until lightly caramelized.
3. In a large bowl, whisk together olive oil, garlic, salt, and pepper.
4. Add diced tomatoes and roasted corn to the bowl; toss to combine.
5. Taste and adjust seasoning as needed.
6. Garnish with chopped cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Vegan Corn Pancakes with Maple Syrup
Start your day off right with these fluffy vegan corn pancakes, perfectly sweetened with pure maple syrup. A delightful twist on classic pancakes, this recipe is perfect for a quick and easy breakfast or brunch.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons cornmeal
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup plant-based milk (such as almond or soy milk)
– 1 tablespoon maple syrup
– 1/4 cup melted vegan butter or oil
– 1 egg replacement (such as flaxseed or chia seeds)
– Fresh corn kernels, chopped (optional)
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a large bowl, whisk together flour, cornmeal, baking powder, and salt.
3. In a separate bowl, whisk together plant-based milk, maple syrup, melted vegan butter or oil, and egg replacement.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Drop by 1/4 cupfuls onto the skillet or griddle.
6. Cook for 2-3 minutes on each side, or until bubbles appear on surface and edges start to dry.
7. Serve warm with additional maple syrup, if desired.
Cooking Time: 10-12 minutes
Corn and Lentil Vegan Burgers
A flavorful and nutritious twist on traditional burgers, these corn and lentil patties are perfect for a quick weeknight dinner or a weekend brunch. With the sweetness of corn and the earthiness of lentils, you’ll be hooked from the first bite!
Ingredients:
– 1 cup cooked lentils
– 1 cup frozen corn kernels, thawed
– 1/2 cup rolled oats
– 1/4 cup breadcrumbs
– 1/4 cup finely chopped onion
– 2 cloves garlic, minced
– 1 tablespoon tomato paste
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat a non-stick skillet or grill over medium-high heat.
2. In a large bowl, mash the cooked lentils with a fork until coarsely textured.
3. Add corn kernels, oats, breadcrumbs, onion, garlic, tomato paste, smoked paprika, salt, and pepper to the bowl. Mix well.
4. Form 4-6 patties depending on desired size.
5. Cook patties for 4-5 minutes per side or until golden brown and crispy.
6. Serve on a bun with your favorite toppings!
Cooking Time: 10-12 minutes
Vegan Corn Pudding with Herbs
This vegan corn pudding is a delightful twist on the classic recipe, infused with fresh herbs and perfect for accompanying your favorite meals.
Ingredients:
– 1 cup corn kernels
– 1/2 cup unsweetened soy milk
– 1/4 cup vegan butter or margarine, melted
– 1 tablespoon cornstarch
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons chopped fresh parsley
– 2 tablespoons chopped fresh chives
– 1 tablespoon lemon juice
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, whisk together soy milk, melted vegan butter or margarine, and cornstarch.
3. Add salt, black pepper, parsley, chives, and lemon juice. Whisk until smooth.
4. Stir in corn kernels.
5. Pour mixture into a 9×13-inch baking dish.
6. Bake for 35-40 minutes or until set and lightly golden.
Cooking Time: 35-40 minutes
Corn and Quinoa Stuffed Peppers
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines the sweetness of roasted corn with the nutty taste of quinoa.
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 1 cup cooked quinoa
– 1 cup roasted corn kernels (see note)
– 1/2 cup black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– Salt and pepper to taste
– Optional: shredded cheese for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together quinoa, roasted corn, black beans, olive oil, onion, and garlic.
3. Stuff each bell pepper with the quinoa mixture, filling to the top.
4. Place peppers on a baking sheet and cover with aluminum foil.
5. Roast for 25-30 minutes or until peppers are tender.
6. Remove foil and bake an additional 10-15 minutes for golden tops.
Cooking Time: 35-40 minutes
Vegan Corn Salsa with Lime
Vegan Corn Salsa with Lime: A Fresh and Delicious Dip or Topping!
This vibrant salsa is perfect for topping tacos, grilled vegetables, or using as a dip for chips. With the sweetness of corn, tanginess of lime, and crunch of bell peppers, it’s a flavor combination that’s sure to please.
Ingredients:
– 1 cup frozen corn kernels, thawed
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine the corn kernels, red bell pepper, and cilantro.
2. Squeeze the lime juice over the mixture and toss to coat.
3. Drizzle the olive oil over the top and season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: None! This salsa is best served fresh, so you can enjoy it immediately after preparation.
Creamy Corn and Mushroom Risotto
This creamy risotto combines the sweetness of corn with the earthiness of mushrooms, perfect for a comforting dinner.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup frozen corn kernels
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium heat. Add onion and cook until translucent, about 3-4 minutes.
2. Add mushrooms and garlic; cook until mushrooms release their moisture and start to brown, about 5 minutes.
3. Add Arborio rice; cook for 1 minute, stirring constantly.
4. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20-25 minutes of cooking, stir in corn kernels and cook until heated through.
6. Remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: Approximately 30-40 minutes
Vegan Corn and Spinach Curry
This flavorful and vibrant curry is a perfect blend of sweet corn, nutritious spinach, and aromatic spices, making it an excellent addition to any meal or gathering. With its creamy texture and subtle tanginess, this vegan-friendly dish is sure to delight both vegans and non-vegans alike.
Ingredients:
– 1 medium onion, diced
– 2 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) corn kernels
– 2 cups fresh spinach leaves
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion, garlic, and red bell pepper; cook until tender (5-6 minutes).
3. Stir in curry powder, cumin, turmeric, and cayenne pepper (if using); cook for 1 minute.
4. Add corn kernels, spinach, and coconut milk; stir well.
5. Reduce heat to low; simmer, uncovered, for 10-12 minutes or until the flavors have melded together.
6. Season with salt and pepper to taste.
Cooking Time: 15-17 minutes
Corn and Chickpea Vegan Stew
Looking for a comforting and nutritious vegan stew that’s perfect for a chilly evening? This Corn and Chickpea Vegan Stew is a flavorful and filling option that’s packed with protein, fiber, and vitamins.
Ingredients:
– 1 medium onion, chopped
– 2 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 can chickpeas (15 oz), drained and rinsed
– 1 cup frozen corn kernels
– 2 cups vegetable broth
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the onion, garlic, and red bell pepper in a little water until tender.
2. Add the chickpeas, corn kernels, vegetable broth, smoked paprika, salt, and pepper. Stir well to combine.
3. Bring the mixture to a simmer and let cook for 20-25 minutes or until the flavors have melded together and the stew has thickened slightly.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 20-25 minutes
Vegan Corn and Zucchini Fritters
Vegan Corn and Zucchini Fritters Recipe
These crispy fritters are a delicious and healthy snack or side dish, packed with sweet corn and zucchini flavors.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 cup grated zucchini
– 1/2 cup frozen corn kernels, thawed
– 1/4 cup chickpea flour
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. In a large bowl, whisk together flour, cornmeal, zucchini, corn kernels, chickpea flour, paprika, salt, and pepper.
2. Gradually add in the olive oil while stirring until the mixture forms a thick batter.
3. Heat about 1/4 inch of vegetable oil in a non-stick skillet over medium-high heat.
4. Using a 1/4 cup measuring cup, scoop the batter into the oil.
5. Cook for 2-3 minutes on each side or until golden brown and crispy.
6. Drain on paper towels and serve hot.
Cooking Time: 10-12 minutes
Corn and Sweet Potato Vegan Hash
A hearty and comforting vegan hash recipe featuring sweet potatoes and corn, perfect for a weekend brunch or breakfast on-the-go.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 cup frozen corn kernels, thawed
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: Chopped fresh cilantro or scallions for garnish
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Toss the sweet potatoes with 1/2 tablespoon of the olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. In a large skillet, heat the remaining 1/2 tablespoon of olive oil over medium-high heat. Add the onion and garlic; cook for 5 minutes, or until the onion is translucent.
4. Add the corn kernels to the skillet and cook for an additional 2-3 minutes, stirring occasionally.
5. Once the sweet potatoes are done, add them to the skillet with the corn mixture. Stir to combine and season with salt and pepper to taste.
6. Serve warm, garnished with chopped cilantro or scallions if desired.
Cooking Time: 30-40 minutes
Vegan Corn and Kale Soup
Warm up with this comforting and nutritious soup that’s packed with the sweetness of corn and the earthiness of kale.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups vegetable broth
– 1 cup frozen corn kernels
– 2 cups chopped kale (stemmed)
– 1 teaspoon smoked paprika (optional)
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Pour in the vegetable broth, corn kernels, and kale. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the flavors have melded together.
4. Season with smoked paprika (if using), salt, and pepper to taste.
5. Serve hot, garnished with chopped fresh cilantro or scallions if desired.
Cooking Time: 20-25 minutes
Corn and Avocado Vegan Sushi Rolls
Experience the perfect fusion of Japanese and Mexican flavors with these vegan sushi rolls filled with creamy avocado, sweet corn, and tangy cucumber.
Ingredients:
– 1 cup cooked Japanese short-grain rice
– 1 ripe avocado, sliced
– 1 cup frozen corn kernels, thawed
– 2 cucumbers, peeled and thinly sliced
– 1/4 cup water
– 1 tablespoon vinegar (apple cider or rice)
– 1 sheet of nori seaweed
– Sesame seeds and chopped cilantro for garnish (optional)
Instructions:
1. Prepare the sushi rice according to package instructions.
2. In a separate bowl, mix together corn kernels, sliced avocado, and cucumber slices.
3. Lay the nori sheet flat on a cutting board or other surface. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
4. Place about 1/2 cup of the corn-avocado mixture in the middle of the rice.
5. Roll the sushi using gentle pressure, applying even pressure to form a compact roll.
6. Slice into bite-sized pieces and serve with sesame seeds and chopped cilantro for garnish, if desired.
Cooking Time: 10 minutes (preparing ingredients) + 1-2 hours (cooling and setting)
Vegan Corn and Black Bean Enchiladas
This recipe brings together the comfort of traditional enchiladas with a plant-based twist, featuring roasted corn and black beans wrapped in tortillas and smothered in a creamy sauce.
Ingredients:
– 8-10 corn tortillas
– 1 cup cooked black beans
– 1 cup frozen corn kernels, thawed
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 can (10 oz) enchilada sauce (vegan)
– Optional: vegan sour cream, salsa, avocado, and shredded cheese for serving
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine black beans, corn kernels, cilantro, olive oil, garlic, cumin, paprika, salt, and pepper. Mix well.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble enchiladas by spooning the bean-corn mixture onto each tortilla, leaving a small border at the top.
5. Place the filled tortillas seam-side down in a baking dish.
6. Pour the can of enchilada sauce over the tortillas and cover with foil.
7. Bake for 25-30 minutes or until heated through.
8. Serve hot, garnished with optional toppings if desired.
Cooking Time: 30-40 minutes
Summary
Discover the delicious world of vegan corn recipes with this collection of 20 flavorful dishes! From soups to breads, salads to pancakes, and even sushi rolls, there’s something for everyone. Try making a Creamy Vegan Corn and Potato Soup or Spicy Grilled Mexican Street Corn as a snack. Or, go all out with a Corn and Black Bean Vegan Taco or Vegan Corn Pudding with Herbs. With international inspirations like Indian curry and Mexican street corn, you’ll be spoiled for choice. Treat your taste buds to the sweet and savory flavors of vegan corn!