39 Finger-Licking Vegan Corn Recipes

Use fresh corn instead of frozen in these handsome lettuce cups for a fun-filled, no-fuss meal. The filling, which also features mango, black beans, tomato, roasted bell peppers, lime juice, and avocado, is tangy and just the right amount of spicy.

Learn how to get perfect grilled corn every time by soaking the husks before grilling. Then, season to your liking with options like freshly ground black pepper, Tajín, steak seasoning, nutritional yeast, togarashi, everything bagel seasoning, garlic salt, or a splash of hot sauce.

“Delicious and smart idea. Soaking corn on the cob in cold water before grilling helps to prevent the husks from burning, resulting in a more juicy and tender ear of corn.” —Susan

Made with cornmeal, rice flour, and with corn kernels and roasted red bell peppers dotted throughout, these gluten-free breakfast muffins are on the sweet side of savory. White beans blended with applesauce and some of the corn and roasted red peppers yield a rich, moist crumb—no eggs or dairy needed. Chipotle chile powder adds smoky warmth, and flaxseed helps bind them together.

“This will be on repeat at my house. They sound so weird and it really works!” —Karen

Looking for a quick meal to wow hungry mouths? How about a comforting hotel-friendly meal you can make in the microwave? These 20-minute vegan tacos are your new best friend. Heat up a can of black beans and corn, throw in taco seasoning, and serve in warmed corn tortillas with lettuce, salsa (or pico de gallo), and avocado. Voilà!

Replenish yourself with a hydrating bowl of summer soup packed with corn, zucchini, and other fresh produce in a tasty veggie broth. Note: Frozen corn also works, if you don’t have fresh corn.

Masa harina flour, corn meal, and almond flour give these scrumptious waffles a crispy light texture. Top with a corn and black bean hash, salsa, and guacamole for a nourishing meal that’ll keep everyone satisfied for hours. “These tamale waffles are my favorite FOK waffle,” notes a reviewer, “They are consistently crunchy, light and have a wonderful taste …. They freeze beautifully and toast perfectly.”

Ready in just 25 minutes and made with everyday ingredients (think frozen corn, canned beans, and tomatoes) this delicious pasta really hits the spot. Readers love how easy it is to adapt, and since everything cooks together in one pot, there’s minimal mess, and we all like that!

“Great recipe that can be created from cans and items in the pantry. Might take this camping.” —firstmatekim

Lentil Tacos with Blueberry Corn Salsa

This is one of the most popular recipes on Forks Meal Planner—so popular, we had to share it with you! Hearty lentils are simmered with onion, bell pepper, and taco seasoning, then topped with a vibrant corn and blueberry salsa. You can use fresh corn cut from the cob or frozen; both work beautifully. Many readers admit they were initially unsure about combining lentils with blueberries, but it quickly became a favorite.

“Such a hit, with my young kids and meat-loving family alike!” —Shannon

Moist and magnificent, this perfectly sweet polenta-apple cake is a real crowd-pleaser. Dried polenta is the star ingredient, adding an earthy tender quality to the cake that perfectly pairs with the sweet flavor of sliced apple. Note: To make this gluten-free be sure to use certified gluten-free oats. One fan raves: “I love this polenta cake and make it all the time.” For more delicious polenta recipes, check out our Polenta 101 Guide.

Switch up your grilled corn routine with this vegan take on a Mexican street food favorite. Lime juice and zest give the velvety tofu crema a citrusy kick, while chipotle powder adds a smoky depth. Slather the crema over the corn before grilling, then serve with an extra dollop on top.

“They didn’t last very long.” —Jeff

Sweet summer corn shines in these vibrant noodle bowls, which are ready in just 35 minutes. Paired with blackberries (or cherries), crisp radishes, and baby spinach over capellini noodles (or whatever you have), each bowl is topped with a tangy avocado-lime dressing. If you don’t have fresh corn, feel free to use frozen. Garnish with avocado slices, fresh basil, and hemp seeds.

“Yum! My family really enjoyed this recipe. Such a great combination of flavors. Thank you!” —Kelly

This summery salad is a great way to showcase the sweet, tender flavor of fresh corn, and is quick and easy to make. (Frozen corn works, too.) Juicy tomatoes add color and tang, while lemon juice, scallions, and jalapeño add a zingy finish. Serve as a taco topping, with baked corn chips, or as a side at your next cookout.

“I’ve used this recipe for years, and I add Italian dressing and let it marinate in the fridge a few hours before serving.” —Helaine

Combining tender, slightly charred corn and bell pepper with crunchy edamame and the smoky-sweet notes of grilled leek, this mouthwatering vegan side salad is guaranteed to get rave reviews. Fresh basil rounds out the flavor, while a light lime wash on the veggies before grilling adds just the right amount of pep.

Popcorn is one of the healthiest whole-food, plant-based snacks around, so long as you don’t douse it in butter and salt. Luckily, there’s no need for either, thanks to all the tasty, low-fat flavoring options available. This handy guide gathers tips for serving up the best oil-free popcorn—incuding how to revive popcorn left over from the night before—along with six delicious recipes.

Dora Ramírez’s creamy poblano and corn tacos are a must-try. Sweet corn is sautéed with onion and garlic until perfectly tender, then combined with smoky roasted poblanos and a velvety almond crema. Tacos have never tasted so good!

Grilled with lime juice and chili powder, corn takes center stage in this scrumptious summer salad. Once cooled, it's cut off the cob in planks for a striking presentation that's surprisingly easy to achieve. Black beans add heartiness, while red onion and bell pepper bring crunch and color. To serve, drizzle with a zesty Dijon vinaigrette and add a few avocado slices for a creamy finish.

“Quick, easy, and delicious.” —Shelly

Chipotle- and lime-infused grilled corn sits atop this delectable woodfired-style pizza, with bell pepper, red onion, and jalapeño chile pepper lending sweet flavor with a dash of heat.

Savor the melt-in-your-mouth yumminess of homemade corn tortillas. Just rehydrate masa harina flour then roll it into balls and squish flat using a rolling pin or tortilla press. Naturally gluten-free, these delectable homemade vegan corn tortillas are perfect for tacos, quesadilla, and corn chips. Pro tip: If your tortillas feel over-cooked, soften them up by sprinkling some water on the towel that they’re wrapped in, and add a touch more water to the dough for the next batch.

For a fun way to eat corn cobs this summer, skewer two-inch pieces of fresh corn with other veggies and throw them onto the grill. A tangy lime marinade perfectly complements the tender, smoky flavor of the veggies, while a drizzle of vegan queso adds just the right amount of creaminess to round out the meal perfectly. Serve with rice and beans.

Moist and tender, these corn and chickpea fritters come together quickly and make a wonderful brunch, lunch, or easy evening meal. No need to spend time batch-cooking them on the stovetop; just throw them in the oven for 15-20 minutes. While they’re cooking, you can whip up the sweet and fruity apple, corn, and tomato chutney to serve on top.

Bursting with the scent of summer, this colorful veggie hash features corn, zucchini, potato, and red bell pepper. Seasoned with chile powder and plenty of fresh herbs such as basil, parsley, thyme, or dill, this hearty hash is a great way to start the day. Shares a fan, “I really enjoyed this and it made a lot of food…. I will be making this again and will add different vegetables to experiment.”

The sweet, smoky flavors of roasted red pepper really make this soup. The corn gives it extra body and sweetness, and as a garnish, a pop of color.

Serve this hearty slaw as a side or main; either way, the combination of chewy wheat berries, earthy kale, fresh corn, and juicy oranges with a thyme-infused orange balsamic dressing make it the kind of salad you don’t forget in a hurry.

This stand out vegan 10-layer dip is worthy of any game-day feast or festive occasion. A tasty base of seasoned refried beans is topped with corn, lettuce, salsa, vegan sour cream, jalapeño (optional), and avocado, with a sprinkle of chopped olives and cilantro for extra flavor. Baked corn chips make the perfect dippers.

Chayote squash offers a light and creamy base to this delectable soup, while the spicy warmth and chewy texture of roasted hominy adds a pleasing pop of flavor to every mouthful. Hominy consists of dried maize kernels soaked in alkali and is a common ingredient in Mexican dishes such as pozole, a traditional Mexican stew.

Corn, carrot, and red bell pepper add sweetness and contrasting texture to this spicy, packed-with-beans chili. Ready in under an hour and featuring pantry staples, this is a useful recipe to keep around. Shares a reviewer: “Very good! Highly recommend this recipe.” Another easy vegan chili recipe that works well with corn is Vegan Tempeh Chili.

For a summer take on the classic leek and potato soup this Zucchini, Corn, and Black Bean Soup is a hit. The luscious almond milk-based broth is the perfect backdrop for potatoes, zucchini, and black beans, and fresh thyme gives an extra subtle lift.

These crispy baked tortillas topped with a tangy, lightly spiced mix of oven-roasted corn and chickpeas perfectly showcase the natural deliciousness of corn. Serve them up and watch them go!

You won’t miss butter in these grilled corn cobs—the simple rub, made from lime juice, chipotle chile pepper, and garlic powder, is just too darn tasty!

The natural sweetness of corn makes it an ideal ingredient for baking. Here, corn kernels and cornmeal are combined with oat flour, flaxseeds, maple syrup, and applesauce to create these golden drops of goodness. Enjoy for breakfast, brunch, or lunch or as a snack any time of day.

These easy ice pops take inspiration from Mexican sweet corn ice cream and are a treat for the eyes and the taste buds.

Let corn do the heavy lifting when it comes to adding a punch of sweetness and color to your favorite pizza. This gluten free, chickpea pizza is topped with corn, kale, zucchini, and marinara sauce for a meal that’s built to satisfy. (Tex-Mex Pita Pizzas are also great for showcasing summer-fresh corn).

Made with cornmeal and frozen corn, this light and moist vegan cornbread gets extra sweetness and color from a little chopped red bell pepper. Kid-friendly and quick to make, cornbread is a great way to bulk up a meal. Serve as a snack or alongside a stew or chili.

If you’ve got cooked quinoa on hand, this simple salad comes together quickly. Serve as a main, a side, or take to your next potluck. It’s surprisingly delicious given how easy it is to make!

Finally, a vegan butter alternative that isn’t high in fat or overly processed. You’ll find plenty of uses for this easy-to-make luscious spread.

Blended corn makes for a buttery, creamy dressing that is equal parts healthful and delicious.

This fruity "caviar" features grilled peaches, corn, and onion along with zesty seasonings. Every bite offers a burst of fresh flavor.

These hearty summer toast toppers feature the sweet-smoky flavor of pan-fried corn alongside tender zucchini and tangy tomato, with garlic deepening the flavors all round. For a satisfying anytime meal, just add a generous slather of oil-free hummus to whole grain bread then pile on the veggies.

Roasted corn adds a touch of sweetness to this comforting chowder, which uses leftover baked potatoes along with cannellini beans, onion, and bell peppers. Plant-based milk gives the broth a creamy texture; simply adjust the amount to achieve your desired consistency, using less for a thick, hearty chowder or more for a rich, creamy soup.