29 Delicious Vegan Corn Recipe Ideas

From sweet summer corn on the cob to hearty chowders and zesty salsas, corn is the star of countless vegan dishes. Whether you’re craving quick weeknight dinners or seasonal comfort food, these 29 creative recipes will transform simple kernels into extraordinary meals. Get ready to explore fresh flavors and plant-based inspiration that celebrates this versatile ingredient in delicious new ways!

Spicy Vegan Corn Chowder

Just when you thought corn couldn’t get any more exciting, this spicy vegan chowder crashes the party like a jalapeño in a candy store. Forget bland soups—this bowl packs enough personality to make your taste buds do a happy dance while warming you from the inside out. It’s the cozy hug your autumn cravings have been desperately texting about.

Ingredients

• For the base:
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 2 medium potatoes, peeled and cubed
  • 4 cups fresh or frozen corn kernels
  • 4 cups vegetable broth
• For the creamy element:
  • 1 cup raw cashews, soaked for 2 hours
  • 1 cup water
• For the spice kick:
  • 1-2 jalapeños, finely chopped (seeds removed for milder heat)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
• For garnish:
  • Fresh cilantro leaves
  • Lime wedges

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add 1 large diced yellow onion and sauté for 5 minutes until translucent, stirring occasionally with a wooden spoon.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant but not browned.
4. Add 2 cubed potatoes and 4 cups corn kernels to the pot, stirring to combine with the onion mixture.
5. Pour in 4 cups vegetable broth and bring to a boil over high heat.
6. Reduce heat to medium-low, cover the pot, and simmer for 15 minutes until potatoes are fork-tender.
7. While soup simmers, drain 1 cup soaked cashews and blend with 1 cup water in a high-speed blender for 2 minutes until completely smooth and creamy.
8. Carefully transfer half of the hot soup to the blender with the cashew cream and blend for 1 minute until smooth (vent the blender lid to prevent pressure buildup).
9. Return the blended mixture to the pot with the remaining chunky soup.
10. Stir in 1-2 chopped jalapeños, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, and 1 teaspoon salt until fully incorporated.
11. Simmer uncovered for 5 more minutes to allow flavors to meld, stirring occasionally.
12. Ladle the chowder into bowls and top with fresh cilantro leaves and lime wedges for serving.

What emerges is a glorious texture marriage—creamy base meets hearty potato chunks and pops of sweet corn. The heat builds slowly like a good punchline, making each spoonful an adventure. Try serving it in hollowed-out bread bowls for maximum coziness, or pair with crusty garlic bread for the ultimate dunking experience.

Grilled Vegan Street Corn

Dare we say this vegan street corn might just outshine its dairy-laden cousin? We’ve cracked the code on that creamy, tangy, slightly spicy magic that makes Mexican street corn so irresistible, without a single animal product in sight. Get ready to fire up that grill and watch even the most devoted cheese lovers become converts to your plant-based prowess.

Ingredients

For the corn and grilling:
– 6 ears fresh corn, husks removed
– 2 tablespoons olive oil
– 1/2 teaspoon kosher salt

For the creamy sauce:
– 1/2 cup vegan mayonnaise
– 1/4 cup unsweetened plain vegan yogurt
– 2 tablespoons fresh lime juice
– 1 teaspoon chili powder
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon garlic powder

For finishing:
– 1/4 cup chopped fresh cilantro
– 2 tablespoons nutritional yeast
– 1 lime, cut into wedges

Instructions

1. Preheat your grill to medium-high heat (400°F) and brush the grates clean with a grill brush.

2. Brush all 6 ears of corn evenly with 2 tablespoons olive oil using a pastry brush.

3. Sprinkle 1/2 teaspoon kosher salt evenly over all oiled corn ears.

4. Place corn directly on preheated grill grates and close the lid.

5. Grill corn for 12-15 minutes, turning every 3-4 minutes with tongs until kernels are lightly charred on all sides.

6. While corn grills, whisk together 1/2 cup vegan mayonnaise, 1/4 cup vegan yogurt, 2 tablespoons lime juice, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, and 1/4 teaspoon garlic powder in a medium bowl until completely smooth.

7. Tip: For maximum creaminess, let the sauce sit for 5 minutes to allow flavors to meld while corn finishes cooking.

8. Remove grilled corn from heat using tongs and transfer to a serving platter.

9. Using a silicone brush, generously coat each hot corn ear with the prepared creamy sauce.

10. Tip: Work quickly while corn is still hot so the sauce adheres perfectly to the kernels.

11. Sprinkle 1/4 cup chopped cilantro evenly over all sauced corn ears.

12. Dust 2 tablespoons nutritional yeast over the cilantro-covered corn.

13. Tip: For extra zing, squeeze fresh lime wedges over each serving right before eating.

14. Serve immediately while warm.

Crunchy, creamy, and packed with smoky-sweet flavor, this vegan street corn delivers that perfect textural contrast between charred kernels and luscious coating. Consider serving these beauties alongside grilled veggie skewers or crumbling them over a southwest salad for maximum culinary impact.

Vegan Corn and Black Bean Tacos

Eureka! We’ve cracked the code to taco night that’ll make even the most devoted carnivores do a double-take. These vegan wonders pack more personality than a mariachi band at a silent retreat, proving plant-based eating doesn’t mean sacrificing flavor fireworks.

Ingredients

For the taco filling:

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) corn kernels, drained
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1 tablespoon lime juice

For assembly:

• 8 small corn tortillas
• 1 avocado, sliced
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering.
2. Add 1 diced yellow onion and cook for 4-5 minutes until translucent, stirring occasionally.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 diced red bell pepper and cook for 3-4 minutes until slightly softened.
5. Mix in 1 can rinsed black beans, 1 can drained corn, 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, and 1/4 teaspoon salt.
6. Cook the mixture for 6-8 minutes, stirring frequently, until heated through and flavors meld.
7. Remove skillet from heat and stir in 1 tablespoon lime juice.
8. Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
9. Spoon the filling evenly among the warmed tortillas.
10. Top each taco with sliced avocado and chopped cilantro.

Oh, the glorious chaos of that first bite! You’ll get the creamy avocado melting into the smoky-spiced beans, the sweet corn pops providing delightful texture surprises, and those warm tortillas holding everything together like the true heroes they are. Try stacking these bad boys with extra lime wedges for squeezing and watch them disappear faster than your resolution to “just have one.”

Vegan Corn Fritters with Avocado Lime Cream

Nailed it, food friends! We’re about to transform humble corn into crispy, golden patties of pure joy, paired with a zesty avocado lime cream that’s basically a party in your mouth. Get ready to impress even the most skeptical carnivores with these ridiculously delicious vegan fritters.

Ingredients

For the fritters:
– 2 cups fresh or frozen corn kernels
– 1 cup all-purpose flour
– 1/4 cup cornmeal
– 1 tsp baking powder
– 1/2 tsp smoked paprika
– 1/4 tsp black pepper
– 1/2 cup unsweetened almond milk
– 2 tbsp olive oil
– Vegetable oil for frying

For the avocado lime cream:
– 1 ripe avocado
– 1/4 cup vegan sour cream
– 2 tbsp fresh lime juice
– 1/4 tsp salt

Instructions

1. Combine 2 cups corn kernels, 1 cup all-purpose flour, 1/4 cup cornmeal, 1 tsp baking powder, 1/2 tsp smoked paprika, and 1/4 tsp black pepper in a large bowl.
2. Pour in 1/2 cup unsweetened almond milk and 2 tbsp olive oil, then mix until just combined—don’t overmix or your fritters will be tough.
3. Heat 1/4 inch of vegetable oil in a large skillet over medium heat until it reaches 350°F (test by dropping a tiny bit of batter—it should sizzle immediately).
4. Scoop 1/4 cup portions of batter into the hot oil, gently flattening each into a patty about 1/2-inch thick.
5. Fry for 3-4 minutes per side until deeply golden brown and crispy around the edges.
6. Transfer cooked fritters to a paper towel-lined plate to drain excess oil.
7. Meanwhile, scoop the flesh of 1 ripe avocado into a small food processor.
8. Add 1/4 cup vegan sour cream, 2 tbsp fresh lime juice, and 1/4 tsp salt to the food processor.
9. Blend until completely smooth and creamy, scraping down the sides as needed.
10. Serve fritters immediately with generous dollops of avocado lime cream.

Unbelievably satisfying, these fritters deliver a crispy exterior that gives way to sweet, tender corn centers, while the cool, tangy cream cuts through the richness perfectly. Try stacking them with sliced tomatoes and microgreens for a fancy brunch situation, or just eat them straight from the skillet—we won’t judge!

Vegan Corn and Potato Soup

Picture this: a cozy blanket of creamy goodness that wraps your taste buds in a warm hug, proving that vegan comfort food can absolutely slay. This corn and potato soup is basically autumn in a bowl, minus the pumpkin spice overload—because sometimes you just need something that won’t judge you for eating three bowls in one sitting.

Ingredients

• For the base:
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
• For the soup:
  • 4 cups vegetable broth
  • 3 medium Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • 3 cups frozen corn kernels
  • 1 cup unsweetened almond milk
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat until it shimmers.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in 2 minced garlic cloves and cook for 1 minute until golden—don’t let it brown, or it’ll turn bitter (tip: keep the heat steady to avoid burning).
4. Pour in 4 cups vegetable broth and bring to a boil over high heat.
5. Add 3 cubed Yukon Gold potatoes, reduce heat to medium-low, and simmer uncovered for 15 minutes until potatoes are fork-tender.
6. Stir in 3 cups frozen corn kernels and 1 teaspoon smoked paprika, then simmer for 5 more minutes.
7. Carefully transfer half the soup to a blender, add 1 cup almond milk, and blend until smooth (tip: hold the lid tight with a towel to prevent hot splatters).
8. Return the blended mixture to the pot, stir in 1/2 teaspoon salt, and heat for 2 minutes until warmed through.
9. Ladle the soup into bowls and let it cool for 3 minutes before serving—trust me, no burnt tongues today (tip: a quick stir helps release steam faster).

Luxuriously creamy with a subtle smokiness, this soup boasts tender potato chunks and sweet corn bursts in every spoonful. Try topping it with crispy tortilla strips or a drizzle of vegan cream for a fancy twist that’ll make your weeknight feel like a foodie adventure.

Vegan Southwest Corn Salad

Juggling between Netflix binges and actual adulting? This vibrant Vegan Southwest Corn Salad is your new kitchen superhero—bursting with colors that could rival a sunset and flavors that’ll make your taste buds do a happy dance. It’s the perfect excuse to pretend you’ve got your life together while secretly throwing everything into one bowl.

Ingredients

– For the base: 4 cups fresh corn kernels (from about 6 ears), 1 (15 oz) can black beans (rinsed and drained), 1 red bell pepper (finely diced), 1/2 red onion (finely diced), 1 jalapeño (seeded and minced), 1/4 cup chopped fresh cilantro
– For the dressing: 1/4 cup fresh lime juice (from about 2 limes), 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp chili powder, 1/2 tsp salt

Instructions

1. Preheat a large skillet over medium-high heat.
2. Add the fresh corn kernels to the dry skillet and cook for 5-7 minutes, stirring occasionally, until lightly charred in spots.
3. Transfer the charred corn to a large mixing bowl and let it cool for 5 minutes.
4. Add the rinsed black beans, diced red bell pepper, diced red onion, minced jalapeño, and chopped cilantro to the bowl with the corn.
5. In a small bowl, whisk together the fresh lime juice, olive oil, ground cumin, chili powder, and salt until well combined.
6. Pour the dressing over the corn and bean mixture.
7. Toss everything together gently but thoroughly until all ingredients are evenly coated.
8. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld.

Gloriously crunchy from the fresh veggies and creamy from the beans, this salad delivers a fiesta of textures in every bite. Serve it piled high in crispy tortilla bowls for maximum crunch factor, or scoop it up with your favorite tortilla chips—either way, it’s guaranteed to disappear faster than your motivation to meal prep.

Vegan Cornbread with Jalapeños

Just when you thought cornbread couldn’t get any more exciting, this vegan jalapeño version crashes the party like a spicy uninvited guest you’re thrilled to see! Get ready for a flavor fiesta that’ll make your taste buds do the cha-cha while keeping things completely plant-based. This golden beauty delivers all the comfort of traditional cornbread with just enough kick to keep things interesting.

Ingredients

For the dry ingredients:
– 1 ½ cups cornmeal
– 1 cup all-purpose flour
– 2 tbsp baking powder
– 1 tsp salt
– 2 tbsp granulated sugar

For the wet ingredients:
– 1 ¼ cups unsweetened almond milk
– ⅓ cup vegetable oil
– 1 tbsp apple cider vinegar

For the mix-ins:
– 2 fresh jalapeños, finely diced (seeds removed for milder heat)
– ½ cup canned corn kernels, drained

Instructions

1. Preheat your oven to 400°F and grease an 8×8 inch baking pan with vegetable oil.
2. Whisk together 1 ½ cups cornmeal, 1 cup all-purpose flour, 2 tbsp baking powder, 1 tsp salt, and 2 tbsp granulated sugar in a large bowl until thoroughly combined.
3. In a separate medium bowl, stir together 1 ¼ cups unsweetened almond milk, ⅓ cup vegetable oil, and 1 tbsp apple cider vinegar until the mixture appears slightly curdled.
4. Pour the wet ingredients into the dry ingredients and mix gently until just combined—don’t overmix or your cornbread will become tough.
5. Fold in 2 finely diced jalapeños and ½ cup drained corn kernels until evenly distributed throughout the batter.
6. Transfer the batter to your prepared baking pan and spread it evenly with a spatula.
7. Bake at 400°F for 20-25 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Let the cornbread cool in the pan for 10 minutes before slicing to prevent crumbling.
9. Use a sharp knife to cut the cornbread into 9 equal squares for serving.

This cornbread emerges with a perfect crumbly-yet-moist texture that practically begs to be slathered with vegan butter. The subtle sweetness plays beautifully against the jalapeño’s gentle heat, creating a flavor rollercoaster that’s both comforting and exciting. Try serving it alongside a big bowl of chili or crumbling it over vegan taco salad for maximum deliciousness.

Vegan Creamed Corn with Coconut Milk

Jazz up your corn game, folks! This isn’t your grandma’s creamed corn—unless your grandma was a coconut-wielding vegan wizard who believed vegetables deserved their own luxury spa treatment. Prepare for a dairy-free revelation that’ll make your taste buds do a happy dance while confusing traditionalists in the most delicious way possible.

Ingredients

For the corn base:
– 4 cups frozen corn kernels
– 1 tablespoon olive oil
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced

For the creamy sauce:
– 1 (13.5 oz) can full-fat coconut milk
– 2 tablespoons nutritional yeast
– 1 teaspoon smoked paprika
– ½ teaspoon salt
– ¼ teaspoon black pepper

For finishing:
– 2 tablespoons fresh chopped parsley
– 1 tablespoon lemon juice

Instructions

1. Heat olive oil in a large skillet over medium heat until it shimmers.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add frozen corn kernels and cook for 8 minutes, stirring every 2 minutes, until corn is tender and slightly browned.
5. Pour in coconut milk, scraping any browned bits from the bottom of the skillet.
6. Whisk in nutritional yeast, smoked paprika, salt, and black pepper until fully incorporated.
7. Bring mixture to a gentle simmer, then reduce heat to low.
8. Cook uncovered for 12 minutes, stirring every 3 minutes, until sauce thickens to coat the back of a spoon.
9. Remove skillet from heat and stir in fresh parsley and lemon juice.

Creamy dreams do come true with this velvety corn creation that balances sweet kernels against rich coconut undertakes. The texture walks the perfect line between luxurious and light, making it equally at home beside holiday mains or piled onto crispy toast for an unexpected brunch star. Honestly, this stuff is so good it might just convert a few carnivores along the way—consider it your secret vegan weapon.

Vegan Corn and Quinoa Stuffed Peppers

My goodness, these vegan stuffed peppers are about to become your new favorite excuse to eat rainbows! Forget boring bell peppers—we’re stuffing these colorful cuties with a quinoa-corn fiesta that’ll make your taste buds do a happy dance.

Ingredients

For the Filling

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 cup corn kernels (fresh or frozen)
• 1 can (15 oz) black beans, rinsed
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika

For Assembly

• 4 large bell peppers (mixed colors)
• 1/2 cup vegan cheese shreds
• 2 tablespoons chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F.
2. Cut the tops off all 4 bell peppers and remove the seeds and membranes.
3. Place the hollowed peppers upright in a baking dish.
4. Combine the rinsed quinoa and vegetable broth in a medium saucepan.
5. Bring the quinoa mixture to a boil over high heat.
6. Reduce heat to low, cover the saucepan, and simmer for 15 minutes until all liquid is absorbed.
7. Heat olive oil in a large skillet over medium heat.
8. Sauté the diced onion for 5 minutes until translucent.
9. Add minced garlic and cook for 1 minute until fragrant.
10. Stir in corn kernels and cook for 3 minutes until slightly golden.
11. Mix in black beans, cumin, chili powder, and smoked paprika.
12. Cook the bean mixture for 2 minutes until heated through.
13. Fluff the cooked quinoa with a fork.
14. Combine the quinoa with the vegetable mixture in the skillet.
15. Stuff each bell pepper with the quinoa filling, packing it down gently.
16. Sprinkle vegan cheese evenly over the top of each pepper.
17. Cover the baking dish with aluminum foil.
18. Bake covered for 25 minutes.
19. Remove the foil and bake uncovered for 10 minutes until cheese is melted and peppers are tender.
20. Garnish with chopped cilantro before serving.

Who knew plant-based eating could be this exciting? The quinoa gives these peppers a satisfying chew, while the corn adds sweet pops against the smoky spices. Try serving them sliced in half for pretty plating, or go full handheld mode—no judgment if you eat them like giant, colorful tacos!

Vegan Mexican Corn Dip

Kick your taste buds south of the border without leaving your kitchen! This Vegan Mexican Corn Dip is the fiesta your snack table has been desperately craving, combining smoky, creamy, and zesty flavors that will make even the most devoted dairy-lovers do a double take. Get ready to dive into a bowl of pure plant-based perfection that’s so good, you’ll want to face-plant right into it.

Ingredients

For the Creamy Base:

• 2 cups raw cashews, soaked for 4 hours
• 1/2 cup unsweetened almond milk
• 3 tbsp nutritional yeast
• 2 tbsp fresh lime juice
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt

For the Corn & Toppings:

• 4 cups frozen corn, thawed
• 1/2 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeds removed and finely diced
• 1 tsp chili powder
• 1/2 tsp cumin

Instructions

1. Drain the soaked cashews and add them to a high-speed blender.
2. Pour in the almond milk, nutritional yeast, lime juice, garlic powder, smoked paprika, and salt.
3. Blend on high for 60 seconds until completely smooth and creamy. Tip: Scrape down the sides halfway through to ensure no chunks remain.
4. Transfer the creamy cashew mixture to a large mixing bowl.
5. Add the thawed corn, red onion, cilantro, jalapeño, chili powder, and cumin to the bowl.
6. Stir vigorously for 1–2 minutes until all ingredients are evenly coated. Tip: For extra flavor, let the dip sit for 15 minutes before serving to allow the spices to meld.
7. Preheat your oven to 375°F.
8. Transfer the dip to an oven-safe baking dish and spread it into an even layer.
9. Bake for 20 minutes until the edges are bubbly and the top is lightly golden. Tip: For a crispier top, broil for the final 2–3 minutes, watching closely to prevent burning.
10. Remove from the oven and let cool for 5 minutes before serving.

This dip boasts a luxuriously creamy texture with pops of sweet corn and a subtle kick from the jalapeño. The smoky paprika and tangy lime create a flavor party that’s impossible to resist. Try serving it warm with sturdy tortilla chips or slathering it on toasted baguette slices for an elevated appetizer that’ll disappear faster than you can say “¡Olé!”

Vegan Corn and Zucchini Burritos

Craving something that’ll make your taste buds do a happy dance without any animal products? These vegan corn and zucchini burritos are here to save your dinner game with zero guilt and maximum flavor fireworks—perfect for when you want to feel virtuous but still devour something delicious.

Ingredients

For the filling:
– 2 tablespoons olive oil
– 1 medium zucchini, diced into ½-inch pieces
– 1 cup frozen corn kernels
– 1 (15-ounce) can black beans, rinsed and drained
– 1 teaspoon ground cumin
– ½ teaspoon smoked paprika
– ¼ teaspoon salt

For assembly:
– 4 large (10-inch) flour tortillas
– ½ cup vegan shredded cheddar cheese
– ¼ cup chopped fresh cilantro
– ½ cup salsa

Instructions

1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until it shimmers.
2. Add 1 medium diced zucchini and cook for 4–5 minutes, stirring occasionally, until edges turn golden brown.
3. Stir in 1 cup frozen corn kernels and cook for 2 more minutes until corn is heated through.
4. Add 1 can rinsed black beans, 1 teaspoon ground cumin, ½ teaspoon smoked paprika, and ¼ teaspoon salt to the skillet.
5. Cook the mixture for 3–4 minutes, stirring constantly, until spices are fragrant and beans are warmed.
6. Warm 4 large flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
7. Place one tortilla on a clean surface and spoon one-quarter of the filling onto the lower third.
8. Sprinkle 2 tablespoons vegan cheddar cheese over the filling.
9. Top with 1 tablespoon chopped cilantro and 2 tablespoons salsa.
10. Fold the bottom edge of the tortilla up over the filling, then fold in the sides, and roll tightly away from you to form a burrito.
11. Repeat steps 7–10 with remaining tortillas and filling.
12. Heat a clean skillet over medium heat and cook each burrito seam-side down for 2–3 minutes until golden and crisp.
13. Flip burritos and cook for another 2–3 minutes until the second side is golden brown.

Aren’t these burritos absolute perfection? The tender zucchini and sweet corn create a juicy contrast against the creamy black beans, all wrapped in a toasty tortilla that crackles with every bite. Serve them with extra salsa for dipping, or get fancy by slicing them in half diagonally to show off that gorgeous filling—either way, prepare for your new favorite weeknight hero.

Vegan Corn Pudding with Roasted Garlic

Ridiculously creamy and secretly vegan, this corn pudding will have your taste buds doing a happy dance while roasted garlic works its magical, aromatic charm in the background—no dairy required for this cozy comfort food masterpiece!

Ingredients

For the Roasted Garlic

• 1 head garlic
• 1 tbsp olive oil

For the Pudding Base

• 4 cups frozen corn, thawed
• 1 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 2 tbsp cornstarch
• 1 tsp salt
• 1/2 tsp black pepper

For Baking

• 1 tbsp vegan butter

Instructions

1. Preheat your oven to 400°F.
2. Slice the top off the garlic head to expose the cloves.
3. Drizzle 1 tbsp olive oil over the exposed garlic cloves.
4. Wrap the garlic tightly in aluminum foil.
5. Roast the garlic at 400°F for 35 minutes, or until the cloves are soft and golden brown.
6. Let the roasted garlic cool for 10 minutes.
7. Squeeze the softened garlic cloves from their skins into a small bowl.
8. Reduce oven temperature to 350°F.
9. Grease an 8×8 baking dish with 1 tbsp vegan butter.
10. Combine 4 cups thawed corn, 1 cup almond milk, roasted garlic, 1/4 cup nutritional yeast, 2 tbsp cornstarch, 1 tsp salt, and 1/2 tsp black pepper in a blender.
11. Blend the mixture on high speed for 45 seconds, or until completely smooth.
12. Pour the blended mixture into the greased baking dish.
13. Bake at 350°F for 45 minutes, or until the edges are golden and the center is set.
14. Let the pudding cool for 15 minutes before serving.

Every spoonful delivers a velvety texture that’s surprisingly rich without a drop of dairy, while the roasted garlic adds a deep, caramelized sweetness that pairs perfectly with the sweet corn. Try serving it alongside spicy chili for a cool contrast, or top with fresh chives and cracked pepper for an elegant brunch side that’ll have everyone asking for the recipe!

Conclusion

Vegan corn dishes offer incredible versatility for every meal! We hope this collection inspires you to explore these delicious plant-based recipes. Try your favorites and let us know which ones you love in the comments below. Don’t forget to share this roundup on Pinterest so other home cooks can discover these tasty ideas too!