Are you looking for some delicious and flavorful ways to incorporate corn into your meals? Look no further! Corn is a versatile ingredient that can be used in a wide variety of dishes, from savory soups to sweet treats. As we dive into the world of vegan cooking, it’s exciting to see how corn can shine as a star ingredient.
In this article, we’ll explore 18 mouth-watering vegan corn recipes that will tantalize your taste buds and leave you wanting more. From classic comfort foods like cornbread and chowder, to international inspirations like Mexican street corn and Indian-inspired curries, there’s something for everyone in this list. Whether you’re a seasoned vegan or just starting out on your plant-based journey, these recipes are sure to become new favorites.
Stay tuned for our first recipe reveal, and get ready to fall in love with the versatility of corn!
Vegan Corn Chowder
This vegan corn chowder recipe is a hearty and comforting twist on the classic soup, packed with sweet corn, creamy plant-based goodness, and a hint of smokiness from smoked paprika.
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 3 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 cup corn kernels (fresh or frozen)
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, and red bell pepper; cook until tender, about 5 minutes.
3. Pour in the vegetable broth, diced tomatoes, corn kernels, smoked paprika, cumin, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the soup has thickened slightly.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 20-25 minutes
Grilled Mexican Street Corn
Elevate your summer gatherings with this flavorful and aromatic twist on traditional corn on the cob. This grilled Mexican street corn recipe combines the sweetness of fresh corn with the savory flavors of lime, chili powder, and cotija cheese.
Ingredients:
– 4-6 ears of corn, husked and silked
– 1/4 cup mayonnaise
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 1/4 cup crumbled cotija cheese (or feta)
– Chopped cilantro for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Brush corn ears with mayonnaise, then sprinkle with chili powder, cumin, salt, and pepper.
3. Grill corn for 10-12 minutes, turning every 2-3 minutes, until lightly charred.
4. Remove from heat and slather each ear with lime juice.
5. Sprinkle cotija cheese over the top of each ear.
6. Garnish with chopped cilantro if desired.
7. Serve warm.
Cooking Time: 10-12 minutes
Vegan Cornbread
Moist and flavorful, this vegan cornbread recipe is perfect for accompanying your favorite chili or as a side dish for any meal.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 cup plant-based milk (such as soy or almond milk)
– 1/4 cup canola oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup sugar
– 1 egg replacement (such as flaxseed or mashed banana)
– Fresh corn kernels, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Grease an 8-inch square baking dish.
2. In a large bowl, whisk together flour, cornmeal, sugar, and baking powder.
3. In a separate bowl, whisk together plant-based milk, canola oil, apple cider vinegar, and egg replacement.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour batter into prepared baking dish and smooth top.
6. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
7. Let cool before slicing and serving.
Cooking Time: 20-25 minutes
Corn and Black Bean Salad
This vibrant salad is a perfect blend of sweet corn, creamy black beans, and tangy lime juice, making it an ideal side dish for your next gathering or a quick lunch.
Ingredients:
– 1 cup frozen corn kernels, thawed
– 1 can black beans, drained and rinsed
– 1/2 red bell pepper, diced
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine corn kernels, black beans, and red bell pepper.
2. In a small bowl, whisk together lime juice and olive oil.
3. Pour the dressing over the corn mixture and toss to coat.
4. Stir in chopped cilantro.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Vegan Corn Fritters
Vegan Corn Fritters Recipe
Satisfy your cravings with these crispy and delicious vegan corn fritters, perfect as a snack or side dish.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/4 cup corn kernels (fresh or frozen)
– 1/4 cup chopped scallions (green onions)
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon apple cider vinegar
– 1 tablespoon non-dairy milk
– Vegetable oil for frying
Instructions:
1. In a large bowl, whisk together flour, cornmeal, and baking powder.
2. Add the remaining ingredients except vegetable oil and mix until just combined. Be careful not to overmix.
3. Heat about 1-2 inches (2.5-5 cm) of vegetable oil in a deep frying pan over medium-high heat.
4. Using a spoon, drop small balls of the mixture into the oil, about the size of a golf ball.
5. Fry for 2-3 minutes on each side or until golden brown and crispy.
6. Remove from oil with a slotted spoon and place on paper towels to drain excess oil.
Cooking Time: Approximately 4-5 minutes total per batch (depending on the number of fritters).
Enjoy your scrumptious vegan corn fritters!
Creamy Vegan Corn Soup
This comforting and creamy soup is a perfect blend of sweet corn and savory flavors, made entirely vegan-friendly. With just a few simple ingredients, you can create a delicious and satisfying meal.
Ingredients:
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 3 cups frozen corn kernels
– 2 cloves garlic, minced
– 4 cups vegetable broth (homemade or store-bought)
– 1 cup non-dairy milk (such as soy or almond 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 chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, corn kernels, vegetable broth, non-dairy milk, paprika, salt, and pepper. Stir well to combine.
4. Bring the mixture to a simmer and let it cook for 15-20 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 minutes
Corn and Avocado Tacos
Experience the perfect harmony of sweet corn, creamy avocado, and tangy lime in this vibrant taco recipe. Perfect for a quick weeknight dinner or a colorful addition to your next gathering.
Ingredients:
– 1 cup fresh corn kernels
– 2 ripe avocados, diced
– 1/2 red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: cilantro, sour cream, shredded cheese
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill corn kernels for 5-7 minutes, turning occasionally, until slightly charred.
3. In a large bowl, combine grilled corn, diced avocado, red onion, and chopped jalapeño.
4. Squeeze lime juice over the mixture and sprinkle with cumin, salt, and pepper to taste.
5. Warm tortillas according to package instructions.
6. Assemble tacos by spooning corn-avocado mixture onto tortillas and adding desired toppings.
7. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Vegan Corn Pancakes
Vegan Corn Pancakes Recipe: A Sweet and Savory Treat!
These fluffy pancakes are packed with the natural sweetness of corn and a hint of spice, making them a perfect breakfast or brunch option for vegans.
Ingredients:
– 1 cup all-purpose flour
– 2 cups frozen corn kernels, thawed
– 1/4 cup sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 teaspoon ground cumin
– 1/4 teaspoon smoked paprika (optional)
– 1 cup non-dairy milk (such as almond or soy milk)
– 1 large egg replacement (such as flaxseed or chia seeds)
– Vegetable oil for greasing the pan
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, cumin, and smoked paprika (if using).
3. Add corn kernels and mix until well combined.
4. In a separate bowl, whisk together non-dairy milk and egg replacement.
5. Pour wet ingredients into dry ingredients and stir until just combined.
6. Drop 1/4 cupfuls of batter onto the preheated pan and cook for 2-3 minutes on each side, or until golden brown.
Cooking Time: About 10-12 pancakes
Spicy Corn Salsa
Add a burst of flavor to your next gathering with this addictive Spicy Corn Salsa! Fresh corn, peppers, and spices come together in perfect harmony.
Ingredients:
– 1 cup frozen corn kernels, thawed
– 1/2 cup diced red bell pepper
– 1/4 cup diced yellow onion
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine corn kernels, red bell pepper, yellow onion, and jalapeño pepper.
2. Squeeze lime juice over the mixture and toss to coat.
3. Sprinkle cumin and season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None required! This salsa is ready to serve straight from the fridge.
Corn and Sweet Potato Hash
This hearty hash combines the natural sweetness of sweet potatoes with the crunch of corn kernels, perfect as a side dish or breakfast option. With just a few simple ingredients, you can create a flavorful and nutritious meal in no time.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 cup frozen corn kernels, thawed
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh herbs like parsley or chives for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with 1/2 teaspoon salt and 1/4 teaspoon black pepper on a baking sheet.
3. Roast sweet potatoes in the preheated oven for 20-25 minutes, or until tender when pierced with a fork.
4. In a large skillet, heat olive oil over medium-high heat. Add corn kernels and cook for 2-3 minutes, stirring occasionally, until lightly toasted.
5. Combine cooked sweet potatoes and corn kernels in the skillet. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 25-30 minutes
Vegan Corn and Zucchini Casserole
A delicious and easy-to-make side dish perfect for any occasion! This casserole combines the sweetness of corn and zucchini with a hint of spice, all wrapped up in a crispy breadcrumb topping.
Ingredients:
– 1 medium zucchini, sliced
– 1 cup frozen corn kernels, thawed
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/4 teaspoon cayenne pepper (optional)
– 1 tablespoon olive oil
– 1 1/2 cups vegan breadcrumbs
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine zucchini, corn kernels, onion, garlic, paprika, and cayenne pepper (if using). Mix well.
3. Transfer the mixture to a 9×13-inch baking dish.
4. Drizzle with olive oil and season with salt and pepper.
5. Top with breadcrumbs.
6. Bake for 35-40 minutes or until golden brown.
Corn and Lentil Curry
A flavorful and nutritious curry that combines the natural sweetness of corn with the earthy taste of lentils, perfect for a quick and easy weeknight dinner.
Ingredients:
– 1 cup red or yellow lentils, rinsed and drained
– 1 cup frozen corn kernels
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 2 cups water or vegetable broth
Instructions:
1. Heat the oil in a large saucepan over medium heat.
2. Add the onions and cook until softened, about 5 minutes.
3. Add the garlic, cumin, curry powder, and turmeric. Cook for 1 minute.
4. Add the lentils, corn, salt, and pepper. Stir to combine.
5. Pour in the water or broth, bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender.
6. Serve hot over rice or with naan bread.
Cooking Time: 20-25 minutes
Vegan Corn Pudding
This vegan corn pudding recipe is a game-changer for any holiday meal or everyday dinner. Made with fresh corn, plant-based milk, and a hint of nutmeg, this dish is sure to impress.
Ingredients:
– 1 cup corn kernels
– 1/2 cup plant-based milk (such as almond or soy milk)
– 1 tablespoon vegan butter or margarine, melted
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon ground nutmeg
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium-sized bowl, whisk together plant-based milk, melted vegan butter or margarine, and flour until smooth.
3. Add corn kernels, salt, black pepper, and nutmeg to the mixture and stir until well combined.
4. Pour the mixture into a 9×13-inch baking dish and bake for 35-40 minutes, or until the pudding is set and lightly golden brown.
Cooking Time: 35-40 minutes
Corn and Quinoa Stuffed Peppers
This recipe combines the natural sweetness of corn with the nutty flavor of quinoa, all wrapped up in a crunchy bell pepper package. Perfect for a quick and easy dinner or lunch!
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked quinoa
– 1 cup frozen sweet corn kernels, thawed
– 1/2 cup shredded cheddar cheese (optional)
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 small onion, finely chopped
– 1 clove garlic, minced
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a bowl, mix cooked quinoa, corn kernels, cheese (if using), olive oil, salt, and pepper.
4. Stuff each pepper with the quinoa mixture, filling as full as possible.
5. Place stuffed peppers in a baking dish and cover with aluminum foil.
6. Bake for 25-30 minutes or until the peppers are tender.
7. Remove foil and bake an additional 10-15 minutes or until the cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Vegan Corn and Chickpea Salad
A refreshing summer salad that combines the natural sweetness of corn with the creamy texture of chickpeas, all wrapped up in a zesty dressing. Perfect for picnics or as a quick lunch.
Ingredients:
– 1 cup cooked chickpeas
– 1 cup frozen corn kernels, thawed
– 1/2 red bell pepper, diced
– 1/4 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine chickpeas, corn kernels, and red bell pepper.
2. In a small bowl, whisk together lime juice, apple cider vinegar, salt, and pepper.
3. Pour the dressing over the chickpea mixture and stir until well combined.
4. Sprinkle chopped cilantro on top and toss gently.
5. Refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve chilled.
Cooking Time: 10 minutes (prep) + 30 minutes (refrigeration)
Corn and Coconut Milk Soup
This refreshing soup is a perfect blend of sweet corn and rich coconut milk, with a hint of spice from the cumin and coriander. Serve warm or chilled, garnished with chopped cilantro and crusty bread for dipping.
Ingredients:
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup fresh corn kernels (or frozen, thawed)
– 1 can coconut milk
– 4 cups vegetable broth
– 1 tsp ground cumin
– 1/2 tsp ground coriander
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the corn kernels and cook for 2-3 minutes or until slightly tender.
3. Pour in the coconut milk and vegetable broth. Stir to combine.
4. Add the cumin, coriander, salt, and pepper. Simmer for 15-20 minutes or until the soup has thickened slightly.
5. Taste and adjust seasoning as needed.
6. Serve warm or chilled, garnished with chopped cilantro and crusty bread.
Cooking Time: 25-30 minutes
Vegan Corn and Spinach Enchiladas
Vegan Corn and Spinach Enchiladas: A flavorful and nutritious twist on a classic Mexican dish.
Ingredients:
– 8 corn tortillas
– 1 cup frozen spinach, thawed and drained
– 1 cup corn kernels
– 1/2 cup vegan enchilada sauce (homemade or store-bought)
– 1/4 cup nutritional yeast
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add the corn kernels and cook until lightly toasted, about 3-4 minutes.
3. Add the spinach and stir to combine with the corn. Cook for an additional minute.
4. In a separate pan, warm the tortillas over low heat for about 30 seconds on each side. This will make them more pliable.
5. Assemble the enchiladas by dipping a tortilla in the enchilada sauce, then filling with the corn and spinach mixture. Roll up and place seam-side down in a baking dish.
6. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with nutritional yeast.
7. Bake for 20-25 minutes or until hot and bubbly.
Cooking Time: 25 minutes
Corn and Tomato Gazpacho
Beat the heat with this vibrant and flavorful gazpacho recipe that combines sweet corn, juicy tomatoes, and crunchy cucumbers. Perfect for a light and refreshing summer meal or snack.
Ingredients:
– 2 cups diced fresh tomatoes (or 1 can of diced tomatoes)
– 1 cup diced fresh corn kernels
– 1/2 cup diced cucumber
– 1/4 cup red bell pepper, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 2 cups water or vegetable broth
Instructions:
1. In a blender or food processor, combine tomatoes, corn, cucumber, red bell pepper, and garlic.
2. Blend until smooth.
3. Heat the olive oil in a large pot over medium heat.
4. Add the blended mixture and smoked paprika. Stir to combine.
5. Add water or broth and bring to a simmer.
6. Reduce heat and let gazpacho cool to room temperature.
7. Refrigerate for at least 30 minutes before serving.
Cooking Time: 15-20 minutes
Summary
Get ready to indulge in a world of flavors with these 18 delicious vegan corn recipes! From comforting soups and stews to savory salads and sweet treats, there’s something for every palate. Discover the richness of Vegan Corn Chowder, the spice of Grilled Mexican Street Corn, or the comfort of Creamy Vegan Corn Soup. Or, try your hand at making Vegan Cornbread, Corn Fritters, or Pancakes. Whether you’re in the mood for a spicy kick from Spicy Corn Salsa or a hearty hash with Corn and Sweet Potato, these recipes are sure to delight.
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