Are you a fan of sweet, juicy corn? Whether it’s grilled, boiled, or used in a variety of dishes, corn is a staple ingredient in many cuisines around the world. And with the rise of plant-based eating, vegans are no exception! In this article, we’ll be exploring 18 delicious vegan corn recipes that are perfect for every occasion.
From comforting soups and stews to vibrant salads and savory entrees, these recipes showcase the versatility and flavor of corn in all its forms. And with a range of international influences from Mexican to Indian, there’s something for everyone on this list. So whether you’re a seasoned vegan or just starting out, get ready to dig in and discover some new favorite recipes!
Vegan Corn Chowder with Coconut Milk
This creamy and comforting chowder is a perfect blend of sweet corn and rich coconut milk, making it an ideal vegan option for any time of the year. With its velvety texture and subtle flavor, this recipe will become a new favorite.
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 2 cups corn kernels (fresh or frozen)
– 1 cup coconut milk
– 1 teaspoon paprika
– 1/2 teaspoon cumin
– Salt and pepper, to taste
– 4 cups vegetable broth
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. Add the corn kernels, paprika, cumin, salt, and pepper; stir to combine.
4. Pour in the coconut milk and vegetable broth; bring to a simmer.
5. Reduce heat to low and let cook for 15-20 minutes or until the flavors have melded together.
6. Serve hot, garnished with chopped fresh cilantro (optional).
Cooking Time: 20 minutes
Spicy Mexican Street Corn Salad
Add a pop of flavor to your next gathering with this Spicy Mexican Street Corn Salad, featuring grilled corn, creamy avocado, and spicy chipotle peppers.
Ingredients:
– 4 ears of corn, husked and silked
– 1 ripe avocado, diced
– 1/2 cup mayonnaise
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon chipotle peppers in adobo sauce, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill corn ears for 10-12 minutes, turning frequently, until slightly charred.
3. In a large bowl, combine grilled corn, diced avocado, mayonnaise, lime juice, cumin, smoked paprika, and chipotle peppers.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Creamy Vegan Corn and Potato Soup
A comforting and creamy soup that’s perfect for a chilly evening, made with the simplicity of potatoes and corn, blended to perfection with a hint of spice.
Ingredients:
– 2 medium-sized potatoes, peeled and diced
– 1 cup frozen corn kernels
– 2 tablespoons vegan butter or margarine
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups vegetable broth
– 1 cup non-dairy cream or half-and-half (such as soy or almond milk)
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in vegan butter until softened.
2. Add diced potatoes, corn kernels, cumin, smoked paprika, salt, and pepper. Cook for 5 minutes.
3. Pour in vegetable broth and bring to a boil.
4. Reduce heat and simmer for 20-25 minutes or until potatoes are tender.
5. Use an immersion blender to puree the soup until smooth.
6. Stir in non-dairy cream or half-and-half. Taste and adjust seasoning as needed.
Cooking Time: 30-35 minutes
Grilled Vegan Elote (Mexican Street Corn)
Transform ordinary corn on the cob into a flavorful vegan delight with this simple grilled elote recipe.
Ingredients:
– 4 ears of corn, husked and silked
– 1/2 cup non-dairy butter (such as Earth Balance), melted
– 1/4 cup vegan mayonnaise (such as Vegenaise)
– 1 tablespoon lime juice
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Chopped cilantro, for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together melted non-dairy butter, vegan mayonnaise, lime juice, smoked paprika, salt, and pepper.
3. Brush the mixture evenly onto each ear of corn.
4. Grill corn for 10-12 minutes, turning every 2-3 minutes, until slightly charred and tender.
5. Remove from heat and garnish with chopped cilantro.
6. Serve immediately.
Cooking Time: 10-12 minutes
Vegan Cornbread with Jalapeños
Spice up your snack game with this bold and savory vegan cornbread infused with the heat of jalapeños! This recipe is perfect for a quick lunch or as a side dish to accompany your favorite chili or soup.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup vegan butter, melted
– 1 cup non-dairy milk (such as almond or soy)
– 1 tablespoon apple cider vinegar
– 1 large egg replacement (such as flaxseed or chia seeds mixed with water)
– 1 jalapeño pepper, diced
– Fresh cilantro leaves for garnish (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, and baking powder.
3. Add melted vegan butter, non-dairy milk, apple cider vinegar, and egg replacement. Stir until just combined.
4. Fold in diced jalapeño pepper.
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. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Sweet Corn and Black Bean Tacos
Elevate your taco game with this flavorful and nutritious recipe that combines the sweetness of corn with the savory goodness of black beans. Perfect for a quick weeknight dinner or a casual gathering with friends.
Ingredients:
– 1 cup cooked black beans
– 2 cups frozen sweet corn kernels, thawed
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 taco shells
– Optional toppings: avocado, sour cream, shredded cheese, cilantro
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, cumin, and black beans to the skillet. Cook for an additional 2-3 minutes.
4. Stir in the sweet corn kernels and cook for 1-2 minutes or until heated through.
5. Warm the taco shells according to package instructions.
6. Assemble the tacos by spooning the corn and bean mixture into the shells, then top with your desired toppings.
Cooking Time: 15-20 minutes
Vegan Corn Fritters with Avocado Dip
Brighten up your snack time with these crispy vegan corn fritters, perfectly paired with a creamy avocado dip.
Ingredients:
For the fritters:
– 1 cup corn kernels
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup non-dairy milk
– 1 tablespoon olive oil
For the dip:
– 3 ripe avocados, mashed
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a bowl, whisk together flour, cornstarch, baking powder, and salt.
3. Add non-dairy milk, olive oil, and corn kernels; stir until combined.
4. Drop spoonfuls of the mixture onto a baking sheet lined with parchment paper.
5. Bake for 15-20 minutes or until golden brown.
6. For the dip, mix mashed avocado with lemon juice, salt, and pepper to taste.
Cooking Time: 15-20 minutes (fritters), 5 minutes (dip)
Enjoy your crispy vegan corn fritters with a side of creamy avocado dip!
Corn and Quinoa Stuffed Bell Peppers
This recipe brings together the sweetness of bell peppers with the nuttiness of quinoa, and adds a burst of flavor from fresh corn. Perfect as a main dish or side, these stuffed peppers are sure to please.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked quinoa
– 1 cup frozen corn kernels
– 1/2 cup shredded cheddar cheese (optional)
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers, remove seeds and membranes, and place them in a baking dish.
3. In a bowl, mix together quinoa, corn kernels, and cheese (if using).
4. Stuff each pepper with the quinoa mixture, filling to the top.
5. Drizzle with olive oil and season with salt and pepper.
6. Bake for 25-30 minutes, or until bell peppers are tender.
Cooking Time: 25-30 minutes
Vegan Corn and Zucchini Fritters
Vegan Corn and Zucchini Fritters Recipe
These crispy fritters are perfect as a snack or side dish, packed with the natural sweetness of corn and zucchini. A great vegan alternative to traditional fritters.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/4 cup finely chopped fresh cilantro
– 1/2 cup canned corn kernels, drained
– 1 medium zucchini, grated
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
– 1/4 cup non-dairy milk (such as soy or almond)
– 1 flax egg*
– Vegetable oil for frying
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk together flour, cornmeal, cilantro, paprika, salt, and pepper.
3. Add corn kernels, zucchini, olive oil, non-dairy milk, and flax egg to the dry ingredients; mix until well combined.
4. Heat about 1/2 inch (1 cm) of vegetable oil in a large skillet over medium-high heat.
5. Drop tablespoonfuls of the mixture into the oil, about 3-4 at a time.
6. Cook for 2-3 minutes on each side or until golden brown and crispy.
7. Drain fritters on paper towels; serve warm.
Cooking Time: Approximately 10-12 minutes
Roasted Corn and Tomato Salsa
This sweet and tangy salsa is perfect for topping tacos, grilled meats, or veggies. Roasting the corn and tomatoes brings out their natural sweetness, while the lime juice adds a burst of citrus flavor.
Ingredients:
– 2 ears of corn, husked and silked
– 2 large ripe tomatoes, diced
– 1/4 cup red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons fresh cilantro, chopped
– Juice of 1 lime
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place the corn on a baking sheet, drizzle with a little water, and roast for 15-20 minutes or until lightly caramelized.
3. In a large bowl, combine the roasted corn, diced tomatoes, red onion, jalapeño pepper, and cilantro.
4. Squeeze the lime juice over the mixture and season with salt to taste.
5. Serve immediately or store in an airtight container for up to 2 days.
Cooking Time: 20 minutes
Vegan Corn Pancakes with Maple Syrup
Start your day off right with these fluffy and flavorful vegan corn pancakes, topped with a drizzle of pure Canadian maple syrup. Perfect for a weekend brunch or a quick breakfast on-the-go.
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 large egg replacement (such as flaxseed or chia seeds)
– 1 tablespoon melted coconut oil
– Fresh corn kernels for garnish
Instructions:
1. In a medium bowl, whisk together flour, cornmeal, baking powder, and salt.
2. In a separate bowl, whisk together plant-based milk, maple syrup, egg replacement, and melted coconut oil.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Heat a non-stick skillet or griddle over medium heat. Drop 1/4 cupfuls of batter onto the skillet.
5. Cook for 2-3 minutes, until bubbles appear on the surface and edges start to dry. Flip and cook for an additional 1-2 minutes.
6. Serve warm with a drizzle of pure Canadian maple syrup and garnish with fresh corn kernels.
Cooking Time: 4-6 minutes per batch
Creamy Corn and Mushroom Risotto
Savor the rich flavors of autumn with this creamy risotto dish, perfectly balancing sweet corn and savory mushrooms.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup fresh corn kernels
– 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-high heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add mushrooms; cook until tender, about 5 minutes.
4. Add Arborio rice; cook for 1 minute.
5. Add warmed broth, 1/2 cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
6. After 20-22 minutes of cooking, stir in corn kernels and Parmesan cheese.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Vegan Corn and Lentil Curry
Vegan Corn and Lentil Curry Recipe
This hearty and flavorful curry is a perfect blend of protein-rich lentils, sweet corn, and aromatic spices. It’s a great option for a quick and satisfying vegan meal.
Ingredients:
– 1 cup red or green lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) corn kernels, drained
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and bell pepper; cook until tender, about 5 minutes.
2. Add the lentils, water or broth, cumin, curry powder, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender.
3. Stir in the corn kernels and cook for an additional 2-3 minutes. Taste and adjust seasoning as needed.
4. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 25-30 minutes
Corn and Spinach Stuffed Vegan Crepes
These delicate crepes are filled with a savory blend of sweet corn, wilted spinach, and creamy vegan cheese. Perfect as a snack or light meal, they’re sure to impress your friends and family.
Ingredients:
– 1 1/2 cups all-purpose flour
– 2 tablespoons sugar
– 1/2 cup plant-based milk
– 1/4 teaspoon salt
– 1 tablespoon canola oil
– Filling ingredients:
+ 1 cup fresh corn kernels
+ 1 cup fresh spinach leaves, chopped
+ 1/2 cup vegan cream cheese (softened)
+ 1 tablespoon nutritional yeast
– Vegan butter or non-stick cooking spray for greasing
Instructions:
1. In a large bowl, whisk together flour, sugar, and salt.
2. Gradually add plant-based milk, whisking until smooth.
3. Heat a small non-stick pan over medium heat. Brush with canola oil.
4. Pour 1/4 cup batter into the pan and cook for 2 minutes or until edges start to curl.
5. Flip crepe and cook for another minute.
6. Fill cooked crepes with corn, spinach, and vegan cheese mixture.
7. Fold and serve.
Cooking Time: 20-25 minutes (depending on filling preparation)
Vegan Corn and Chickpea Salad
This refreshing salad combines the sweetness of corn with the creaminess of chickpeas, perfect for a quick and easy meal or snack. With just a few ingredients, you can create a flavorful and nutritious dish that’s sure to please.
Ingredients:
– 1 cup cooked chickpeas
– 1 cup frozen corn kernels, thawed
– 1/4 cup chopped red bell pepper
– 2 tablespoons apple cider vinegar
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine the chickpeas, corn kernels, and red bell pepper.
2. In a small bowl, whisk together the apple cider vinegar and olive oil.
3. Pour the dressing over the chickpea mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves, if desired.
6. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 10 minutes
Corn and Sweet Potato Chowder
This hearty chowder combines the natural sweetness of sweet potatoes with the freshness of corn, all wrapped up in a rich and creamy broth. Perfect for a cozy fall or winter meal.
Ingredients:
– 2 medium sweet potatoes, peeled and diced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups corn kernels (fresh or frozen)
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the onion and garlic in a little bit of oil until softened.
2. Add the diced sweet potatoes, corn kernels, broth, and paprika. Bring to a boil, then reduce heat and simmer for 20 minutes or until the sweet potatoes are tender.
3. Use an immersion blender (or transfer the mixture to a blender) to puree the soup until smooth.
4. Stir in the heavy cream or half-and-half. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped scallions or chives if desired.
Cooking Time: 25-30 minutes
Vegan Corn and Black Bean Burgers
Vegan Corn and Black Bean Burgers Recipe
Transform your backyard BBQs with these flavorful vegan burgers that combine the sweetness of corn with the earthiness of black beans.
Ingredients:
– 1 cup cooked black beans, rinsed and drained
– 1/2 cup frozen corn kernels, thawed
– 1/4 cup oats
– 1/4 cup breadcrumbs
– 1 tablespoon chili powder
– 1 teaspoon cumin
– 1/2 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 black beans using a fork or a potato masher.
3. Add the corn kernels, oats, breadcrumbs, chili powder, cumin, smoked paprika, salt, and pepper to the bowl with the mashed black beans. Mix well.
4. Divide the mixture into 4-6 portions, depending on desired burger size. Shape each portion into a patty.
5. Brush the patties with olive oil and cook for 3-4 minutes per side, or until golden brown.
6. Serve immediately on your favorite bun with your favorite toppings.
Cooking Time: 12-15 minutes
Corn and Coconut Milk Ice Cream
Elevate your ice cream game with this unique and refreshing recipe that combines the sweetness of corn with the creaminess of coconut milk.
Ingredients:
– 1 cup heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup corn kernels, fresh or frozen
– 1/2 cup unsweetened coconut milk
– 1 tsp vanilla extract
Instructions:
1. In a medium saucepan, combine heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture simmers.
2. Remove from heat and stir in corn kernels and unsweetened coconut milk. Let it cool to room temperature.
3. Cover and refrigerate for at least 2 hours or overnight.
4. Churn the mixture in an ice cream maker according to manufacturer’s instructions.
5. Once churned, transfer the ice cream to an airtight container and freeze for at least 2 hours.
Cooking Time: 30 minutes (including chilling time)
Summary
Get ready to indulge in the sweet and savory world of vegan corn recipes! This collection of 18 mouth-watering dishes features everything from comforting soups and stews to vibrant salads, crispy fritters, and decadent desserts. From classic Mexican street corn to creamy risottos and hearty curries, there’s a recipe for every occasion. Plus, many of these dishes are quick and easy to make, perfect for busy vegans on-the-go. Whether you’re a seasoned plant-based pro or just starting your vegan journey, this roundup has something for everyone.
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