Whether you’re looking for breakfast inspiration, side dish recipes, or even something as hearty as a main meal dish to serve to all of the family, sweet corn is a great ingredient that can be used in such a wide variety of different meals, which is why we’ve compiled a list of 15 of the best corn recipes that you should be trying!
These easy and delicious vegan corn fritters are loaded up with corn and plenty of flavor. Perfect as an appetizer or light meal.
Ingredients
1cup1All Purpose Flour (125g)
¼cup¼Yellow Cornmeal (40g)
3tbsp3White Granulated Sugar
1tbsp1Baking Powder
¼tsp¼Salt
¾cup¾Soy Milk (180ml)
1tbsp1Flax Egg 1 Tbsp Ground Flaxseed Meal + 3 Tbsp Hot Water
1tbsp1Vegan Butter Melted
22(15-ounce) Cans Whole Corn Kernels Drained, or 3 cups
¼cup¼Chives Chopped
Coconut Oil for frying
Vegan Sour Cream
Sweet Chili Sauce
Directions
Sift the flour into a mixing bowl. Add the yellow cornmeal, sugar, baking powder and salt and mix.
Prepare the flax egg by mixing 1 Tbsp ground flaxseed meal with 3 Tbsp hot water and allowing to sit for a minute.
Add the soy milk, flax egg and vegan butter to the mixing bowl and whisk together with a hand whisk until the lumps are removed.
Finally add the whole corn kernels and the chopped chives.
Heat a pan on the stove with a little coconut oil.
When the oil is hot add just enough batter (around ¼ cup batter per fritter) to form two rounds of batter in the pan. Don’t swirl the batter around. It’s okay for them to be quite thick.
When the batter gets dry along the edges, flip them over. Let them cook each side until browned, pressing down with the spatula so that any uncooked batter in the middle will press out to the sides.
Repeat until your batter runs out.
Serve hot or cold with vegan sour cream and/or sweet chili sauce.
A great breakfast item, these delicious vegan corn fritters are a way of differentiating yourself from the rest when it comes to serving up best corn recipes breakfast, and you can add any number of different combinations of toppings when you serve them, which truly helps to show off just how versatile corn can be!
We recommend serving these with a light, dairy-free yogurt and some fresh fruit in order to pack your breakfast with all of the nutrients you need ready for the day ahead.
My go-to Tofu Scramble. A hearty vegan and gluten-free breakfast made with tofu, zucchini, corn, and kale. Made in just 10 minutes for a quick and wholesome morning meal.
Ingredients
1tbsp1avocado oil, (or cooking oil of choice)
¼¼heaping cup red onions, diced
½cup½red bell peppers, seeded and diced
½cup½zucchini, diced
⅓cup⅓corn, frozen or canned
22leaves kale, de-stemmed and chopped tofu "eggs"
88ounces extra firm tofu, drained
¼cup¼nutritional yeast
pinch of black salt, optional salt and pepper, to taste
Directions
Place tofu in a bowl and gently break it into pieces with your fingers until it resembles scrambled eggs. Add nutritional yeast, black salt (if using), and salt and pepper. Mix to combine and set aside.
Heat avocado oil in a large skillet placed over medium heat. Add onions and sauté for 2-3 minutes, until translucent and fragrant. Add bell peppers and zucchini and sauté for an additional 2-3 minutes until vegetables are cooked all the way through. Stir in corn and cook for 1 minute until heated.
Add the tofu mixture to the skillet and stir together, cooking for about 5 minutes until the tofu has heated all the way through. Toss in the chopped kale and sauté for 1-2 minutes longer until the kale has wilted.
Divide between two plates and serve with toast or roasted potatoes.
If this list does anything for you, it should help you to realize that corn is actually an extremely viable best corn recipes breakfast ingredient!
This quick breakfast is packed full of exciting flavor combinations, this dish is a simple breakfast that is also vegan and gluten free, which means you can eat it without any guilt whatsoever!
This meal is delicious and will set you up ready for the day ahead in just 10 minutes, with the tofu, corn, kale, and zucchini coming together to make your breakfast as healthy as possible.
Savory Oatmeal Bowl with Sautéed Spinach and Corn Recipe
5 from 1 vote
Course: BreakfastCuisine: AmericanDifficulty: Medium
Servings
1
servings
Prep time
10
minutes
Cooking time
15
minutes
Calorieskcal
Ingredients
1/4cup1/4Rolled Oats Or Instant Oats , 40 grams
1 1/2cup1 1/2Water For the Topping
44cloves Garlic
1cup1Spinach , washed and chopped
1/2cup1/2Sweet corn
1tbsp1Red Chilli flakes
1tbsp1Dried Thyme Leaves
Salt , to taste
Directions
We begin making the Savory Oatmeal Bowl with Sautéed Spinach and Corn Recipe by heating a flat skillet with oil and sautéing the garlic for few seconds and then add your sweet corn. Give it a toss for 10 more seconds.
Then you can add your shredded spinach and sautéing till the leaves get cooked. Do not overcook it.
Add in your seasoning and salt at the same time and mix well. Keep it aside.
Now to make the oats, take a sauce pan, add in the oats and water and by using whisk keep stirring till it thickens. Make sure it does not form a lump. This will take you about 5 minutes.
To plate, take a wide bowl, add in your oats mixture and drop you’re topping on top and serve.
Serve the Savory Oatmeal Bowl with Sautéed Spinach and Corn Recipe as a morning breakfast or just as an evening snack along with Muskmelon
This oatmeal dish is a great way of shaking away any preconceptions you might have about what you should include in your oatmeal!
This one is perfect for a cold winter’s day, and is filled with delicious sauteed spinach and corn to provide you with a wholesome, hearty meal that is also super healthy too.
Overall, this versatile dish is excellent as a loaded best corn side dish recipes breakfast, or even as a savory snack later on in the day, and we can assure you that you won’t be able to get enough of it!
Prepare your corn by removing husks and cutting in half. Make sure your pot is big enough to hold all of your corn.
Add water to your pot and bring to a boil. Lower heat to medium, add butter, milk, maple syrup, togarashi spice and salt. Stir to combine and then add corn and boil for 7 minutes.
Mix miso paste with 1-2 tbsp of your butter bath liquid and whisk to break down. Turn off the heat, add miso and stir to incorporate into the bath*
Garnish with extra spice and sliced green onion if desired.
This recipe is a best corn recipes Japanese twist on butter bath corn, and is both vegan and nut free too!
This recipe calls for oat milk, vegan butter, maple syrup to help provide that sweetness, chilli flakes for a bit of spice, and of course, miso paste, for that super umami flavor that is going to keep you hooked the entire time you eat it!
So with only 6 ingredients, and less than 15 minutes, you can have this gorgeous side dish ready to eat!
This Grilled Corn and Avocado Salsa has fresh tomatoes, lime juice an onion for a healthy appetizer, side dish or condiment.
Ingredients
22ears of corn
22avocados
2cups2cherry tomatoes
11medium red onion
1/4 - 1/2cup1/4 - 1/2cilantro depending on taste
Juice of 2 limes or 1 lemon, 1 lime
1tsp1chili powder
Salt + pepper to taste
Directions
Preheat the grill to medium-high. Peel and remove the silk from the corn, then add it to the hot grill and grill for 2 - 3 minutes per side until it's charred and slightly soft.
While the corn is cooking, dice the tomatoes (I cut them into eighths), onions and avocado, and add them to a large bowl.
Allow the corn to cool slightly then cut it off the cob and add it to the bowl.
Finely chop the cilantro, then add that to the bowl along with the citrus juice, chili powder, salt and pepper. Toss to combine. Taste and adjust the salt + pepper as needed.
Serve immediately with your favorite chips (or on top of tacos, inside burritos, etc…the possibilities are endless!)
If you’re looking for a quick and easy accompaniment to your meals on a warm summer’s evening, then this grilled corn and avocado salsa is going to be the key to making your summer meals feel complete!
You can serve this salsa alongside anything, so whether it’s the next side dish to your weekly taco Tuesday, or you just want to have it as a snack alongside some chips, then you won’t be let down by this best corn recipes salsa that is just bursting with flavor!
In a large bowl, combine the Flour and Salt. Stir Well.
Add the Cannelini Beans and 3/4 cup of Coconut Milk to a Blender or powerful Food Processor. Blend for 60-90 seconds, until the beans have broken down and only smooth liquid remains.
Pour the liquid mixture gradually into a bowl, and “cut” the liquid into the dough using knives or a pastry cutter. Once this becomes to difficult, knead the dough with your hands until all of the flour has been incorporated. If you find the dough to be too dry still, add water in 1 tbsp increments until the dough becomes soft and slightly sticky
Divide the dough in half and roll out each half between two sheets of parchment or wax paper, until about 1/8″ thin. Place in the fridge and let chill while you prepare the Corn Filling.
Add a splash of water to a medium pot and bring to medium heat. Once warm, add in the diced Yellow Onion and cook until translucent, about 5 or so minutes.
Add in the diced Roasted Red Pepper, Corn, Salt, and a generous amount of Black Pepper. Pour 1 cup of Coconut Milk over this mixture, and bring to a simmer.
Let simmer for 15-20 Minutes, or until thickened. Remove from the heat and let cool for a few minutes before handling.
Preheat your oven to 350F.
Remove the empanada dough from the fridge and roll it out one more time to ensure it is nice and thin. Use a round cookie cutter or rim from a heavy glass to cut the dough into circular shapes; I was able to make around 18.
To fill each empanada, spread the dough round out with your fingers, then place about 1-2 tbsp of corn filling into the center of the round. Use your fingers to pinch the round closed (into a half moon shape), then seal the ends as desired, using either a fork or your favorite folding technique
Place the empanadas on a lined baking sheet and lightly brush with plant based milk, if desired (this will make them more golden on the outside).
Bake the empanadas for 30-35 minutes at 350F, or until golden.
Store any leftovers in an airtight container in the fridge for up to one week. It is best to reheat these on the stovetop or oven in place of a microwave.
These excellent vegan best thanksgiving corn recipes empanadas are a great oil free option, and are super easy to make too!
However, don’t think that these empanadas skimp out on any flavor whatsoever, these make such an excellent snack option during parties or large gatherings!
Make these in a big batch, and then you should have enough for everyone to share around.
3 to 3 1/2cups3 to 3 1/2frozen corn (about 1 regular sized bag)
1tbsp1vegetable oil
1/4cup1/4finely chopped shallot
1/2cup1/2finely chopped fresh basil
1/2cup1/2finely chopped fresh mint
1/4tsp1/4sea salt
1/4tsp1/4ground black pepper
Directions
Heat a cast iron skillet over medium-high heat and cook corn in oil for 4 to 5 minutes, until it starts to get some browning/caramelization on it. You'll want to stir it infrequently to let the caramelization of the corn happen.
Once you see some color on the kernels, add in the chopped shallot, sea salt, and ground black pepper and cook for another 2 to 3 minutes. Add in the herbs and stir, cooking for another 1 to 2 minutes. Serve immediately.
This is a relatively simple dish, but it helps to elevate your typical corn and butter way beyond anything you could imagine with the addition of only a few simple seasonings and ingredients!
Once you’ve tried this elevated corn dish, then you’ll never ever want to go back to the traditional corn and butter dish ever again. This is best corn recipes made with mint.
If you haven't prepared dressing, do so now. Alternatively you can dress your salad with a healthy squeeze of lime juice, drizzle of olive oil, and salt and pepper to taste just before serving.
Preheat oven to 400 degrees F (204 C) and add cubed sweet potato to a parchment-lined baking sheet. Toss with a little oil and bake for 20 minutes or until tender. Set aside.
In the meantime, heat a grill or grill pan. Once hot, remove the husks from the corn and place directly on the grill. Grill, turning occasionally, until blackened on all sides — about 5-8 minutes. Set aside to chill.
Let the corn cool to the touch, then carefully slice the corn off the cob with a sharp knife. Set aside.
Assemble salad on a serving platter by adding lettuce and topping with bell pepper, cherry tomatoes, cilantro, onion, avocado (optional), jalapeño (optional), sweet potatoes, and grilled corn. Optionally, you can also top with crushed tortilla chips.
Serve with Vegan Chipotle Ranch Dressing or a generous squeeze of lime juice, drizzle of olive oil, and salt and pepper to taste. Best when fresh, though leftovers will keep stored in the refrigerator up to 2-3 days (store dressing separately for freshness).
Nothing tastes better than a Mexican styled salad, which is why this grilled (Also check out Vegan Grill Recipes To Try Today) corn salad is going to be immensely popular whenever you serve it!
It’s super crunchy and made using fresh ingredients that ensure that your main dish has the perfect accompaniment.
Adorned with a creamy chipotle sauce, this grilled corn salad is the perfect appetizer or side dish for your taco nights!
11piece fresh ginger, peeled, sliced into matchsticks
22garlic cloves, thinly sliced
11scallion, thinly sliced, plus more for serving
¼tsp¼ground turmeric
½cup½cooked grains, such as freekeh, farro, or quinoa
½cup½unsweetened coconut milk, plus more for serving Kosher salt
2tbsp2store-bought crispy onions
Directions
Cut kernels from corn; set aside.
Heat oil in a large nonstick skillet over medium until shimmering. Cook chile, ginger, garlic, and 1 sliced scallion, tossing, until softened and fragrant, 1–2 minutes. Add turmeric and cook, stirring frequently, just until darkened and fragrant, about 30 seconds. Add reserved corn and increase heat to medium-high. Cook, tossing occasionally, until corn is beginning to lightly brown, about 3 minutes. Add grains and cook, tossing often, until heated through and beginning to crisp around the edges, about 2 minutes. Add ½ cup coconut milk; season with salt. Bring to a simmer and cook, adding 1–2 Tbsp. water if needed to loosen, until flavors have melded, about 3 minutes.
Transfer corn mixture to a plate. Drizzle with more coconut milk, then top with crispy onions and sliced scallions. Serve with lime wedges alongside for squeezing over.
This dish is well balanced with its flavors, and makes for a satisfying meal with its combination of both sweet and savory thanks to the corn and the inclusion of the cooked grains, chiles, and turmeric.
Serve with a lime wedge, and you have all the key flavors that are sure to be a success every time.
We recommend this dish best for the summertime, it’s full of flavor, without being too filling, which makes it easy to eat no matter how hot it is!
1 1/2cups1 1/2cups shelled lima beans, or frozen lima beans, thawed
1 1/2tbsp1 1/2coconut oil, divided
11small white or spring onion, diced
11shallot, minced
2cups2zucchini, quartered and sliced
1cup1fresh, shucked corn kernels
1cup1cherry tomatoes, halved
Sea salt and black pepper to taste
3tbsp3chopped fresh basil
2tbsp2chopped chives
1tbsp1lemon juice
Directions
If using fresh lima beans, bring a pot of water to a boil and add the lima beans. Boil for 2-3 minutes, then drain and set aside.
Heat 1 tbsp coconut oil in a large skillet over medium high heat. Add the onions and shallot and sauté for 5 minutes, or until onions are soft and barely golden.
Add the zucchini and cook for 5-7 minutes, or until zucchini is soft.
Stir in the lima beans, corn, and tomatoes. Sauté for five minutes more, or until tomatoes have released their juices and everything is heated through. Season to taste with sea salt and pepper.
Turn off the heat and stir in the remaining 1/2 tbsp coconut oil, chives, basil, and lemon juice. Serve.
Once you’ve made this succotash once, you’ll be making it again soon after too!
The use of fresh cherry tomatoes is what truly sets this dish apart from the rest, and combined with the inclusion of some other super sweet vegetables, and the buttery coconut oil that makes this simple dinner taste much more decadent than it really is!
3/4cups3/4(150 g) plain/unsweetened vegan yogurt or vegan sour cream
fresh, snipped chives, for serving
Directions
Butter or oil a 9 x 9 square or 2.5 quart rectangular baking dish and preheat your oven to 350F.
Heat the butter in a skillet or frying pan over medium low heat. Add 1 1/2 cups of the corn and 3/4 cup of the non-dairy milk. Heat through, then use an immersion blender to blend the mixture partially. It should have some texture but few visible, whole corn kernels.
In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt, and sugar. Make a well in the center of the dry ingredients.
Stir the remaining 1/2 cup non-dairy milk and the vegan yogurt or sour cream. Pour it into the dry ingredients, followed by the warm pureed corn mixture and the remaining 1/2 cup of whole corn kernels. Fold everything together until the batter is evenly incorporated and no streaks of flour are visible (little lumps are fine).
Transfer the batter to the baking dish. Bake for 35-40 minutes, or until the top is just set and the edges are just browning. Serve warm.
This corn pudding feels like it should be some sort of crime, however when you taste just how good it is, what initially seems like something so wrong, it becomes something that tastes so right!
This is essentially a clash between cornbread and souffle, and it results in a super creamy corn pudding, and the best best corn recipes of it all, is that it’s completely vegan, which means it’s suitable for all of your guests.
If you’re craving that taste of Mexico, then this recipe is going to be sure to blow your mind.
Featuring some delicious dairy-free cashew sour cream, as well as some fresh cilantro and vegan cheese, this dish is an instant classic and will transport you right to the sunny streets of Mexico in no time.
What truly makes this dish is the choice of seasonings used, Ancho chilli powder and freshly squeezed lime juice combine to bring all the tanginess and spice you could ever want from your best corn recipes new favorite Mexican dish!
This healthy vegan corn chowder is ultra creamy and totally nut-free, made with white beans, fresh or frozen corn and smoked paprika.
Ingredients
55ears sweet corn
11sweet onion, sliced
55cloves garlic
22carrots
3/43/4can white beans
1tsp1red chili flakes
1/4tsp1/4smoked paprika
2cups2veggie broth
1-2cups1-2oat milk
salt and pepper to taste
chives to garnish
Directions
Sauté onions with a touch of neutral oil until soft and fragrant. Avoid browning!
Add carrots and garlic and sauté again for 2-3 minutes.
Next add the corn kernels from 4 of your ears of corn, white beans, chili flakes, smoked paprika, a generous pinch of salt and black or white pepper.
Sauté for another 2-3 minutes then add veggie broth, milk and scrape the cobs of corn to extract any additional juice, then bring the whole mixture to a simmer, cover and cook for 10 minutes.
Using an immersion blender, blend the soup until about half of the soup is blended or transfer half of your mixture to a blender unit, blend until smooth and pour back into the pot. This is my preferred texture (creamy and slightly chunky) but blend to achieve your desired texture.
Season to taste and garnish with chives and charred corn kernels. For the charred corn topping, simply torch or grill your corn and sprinkle some atop your soup!
This extra creamy corn chowder is another super creative way of using corn and shows exactly just how versatile corn can be.
This dish is suitable for everyone as it’s both nut free and vegan!
There’s also an extra secret ingredient that not only helps to make sure that this corn chowder is creamy but also makes it really nutritious too.
Whether you want to have this best corn recipes chowder for lunch or dinner, it can be made relatively quickly, and you can decide whether you want it to be completely smooth, or have a few chunks in it!
If you want something that is hassle-free and still really flavorful, then this corn chowder is certainly the way to go.
This vegan sweet corn risotto is creamy, sweet, savory and topped with roasted shallots.
Ingredients
3/4cup3/4arborio rice
33ears sweet corn
44shallots, quartered
3-43-4cloves garlic, minced
4cups4vegetable broth
2tbsp2nutritional yeast
2tbsp2vegan butter, optional
salt and pepper, to taste
chives, to garnish
Directions
Preheat your oven to 400F and prepare your shallots by quartering them and placing on a piece of foil. Lift the sides and crimp to create a small bowl, then drizzle with 2 tsp oil and a pinch of salt and pepper. Cover with another piece of foil to seal. Roast for 15-30 minutes or until nice and caramelized.
In a small pot, bring veggie broth to a boil.
In another pan, heat oil over medium heat. Add garlic, corn and season with salt and pepper and sauté for 2-3 minutes. Next scrape the cob of the corn with a knife to extract any remaining juice and add to the pan along with rice and cook for another few minutes until rice is translucent.
Start adding the veggie broth to the rice in 1/2 cup intervals, stirring each time until rice has absorbed the liquid. Repeat until broth is all incorporated and rice is tender and creamy.
When the shallot is cooked through, stir it into the risotto along with nutritional yeast and vegan butter if using. Season to taste and enjoy.
Notes
Recipe Credit:
If you’re looking for a dish that can truly impress someone, but you don’t want to cause too much of a mess, nor do you want to have to struggle with cooking a particularly hassle some meal, then this sweet corn risotto served with roasted shallots is soon going to become your go to date night meal!
This dish can be made using just one pan, which means you won’t have to worry too much about the cleanup required afterward, and the result is this perfect summer ready risotto that is packed to the brim with flavors, with super sweet corn, and shallots that will just melt inside your mouth.
How to Make the Best Skillet Corn Recipe
Whether you are looking for a sweet summer side dish or a Southern-style supper, skillet corn is a great choice. It’s easy to make and has tons of flavor.
If you want to get the most out of this recipe, you should use fresh ears of corn. You can also try a variety of seasonings to spice things up. You can add minced onion, minced garlic, or chopped cilantro. Adding a little cayenne pepper will give the corn some kick.
While you’re cooking the corn, be sure to watch for burning. You can add a little fat to the mixture to help keep it from burning. You can use olive oil or canola oil. You can also try cooking the corn in bacon grease for extra flavor.
You can even mix in fresh chopped parsley to brighten things up. For a more Mexican-inspired version, you can combine chopped jalapenos with the corn.
You can also use corn syrup in your skillet corn recipe. It’s quick and easy to make, and can be a nice alternative to using honey or sugar.
For the best results, you should cook the corn for at least five minutes. You should stir occasionally to keep it from burning. You can also try flipping the corn over, scraping the bottom of the skillet, and adding a little milk if needed.
Unlike creamed corn, fried corn doesn’t include any flour. It also doesn’t have the same texture.
Conclusion
We hope that this list has helped you to realize just how important and versatile corn can be to so many different dishes.
Hopefully, whilst browsing through this list, you find some amazing vegan dishes that you feel would suit you, and perhaps that you’d like to try to cook for yourself at some point.
So whether it’s ribs or succotash, food is about experimenting, so be brave and go for it!
Hi, my name is Clara Howie and I have been a vegan since I was 22 years old. Now, ten years later, I’d like to think that I’ve learned a few things about this way of life!
I can’t lie, when I first began my vegan journey, the majority of my diet did consist of just vegetables and fruit with the occasional piece of tofu thrown in.
I got back on my feet, though, and I vowed to never make that same mistake again! I spent my free time learning about how to nourish my body properly without the use of meat and animal products. It actually turned out to be pretty easy!
Now I am healthier than ever and working alongside a nutritionist to ensure that I don’t slip up again.
That’s what this website is all about! Helping more people turn to the vegan lifestyle in a healthy and happy manner. I’ve got recipes, advice, tricks, tips, and more coming your way, so don’t miss it!
A great breakfast item, these delicious vegan corn fritters are a way of differentiating yourself from the rest when it comes to serving up best corn recipes breakfast, and you can add any number of different combinations of toppings when you serve them, which truly helps to show off just how versatile corn can be!
We recommend serving these with a light, dairy-free yogurt and some fresh fruit in order to pack your breakfast with all of the nutrients you need ready for the day ahead.
Type:
Appetizer
Cuisine:
American
Keywords:
Vegan Corn Fritters
Recipe Yield:
10
Calories:
135
Preparation Time:
10
Cooking Time:
30
Total Time:
40
Recipe Ingredients:
1 cup All Purpose Flour (125g)
¼ cup Yellow Cornmeal (40g)
3 tbsp White Granulated Sugar
1 tbsp Baking Powder
¼ tsp Salt
¾ cup Soy Milk (180ml)
1 Flax Egg 1 Tbsp Ground
1 Tbsp Vegan Butter Melted
▢2 (15-ounce) Cans Whole Corn Kernels
¼ cup Chives
Coconut Oil for frying
Editor's Rating: 4.15
Pros
I have made these twice now. They are so YUMMY.
I added Baby Spinach the second time and its so Delicious.
These were easy to make and absolutely delicious.
I’ve made them several times now. My husband loves them! Thanks for the recipe.
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