Fun to eat, loved by all ages, and quick and easy to cook, corn is one of the most versatile veggies on the planet. Boil it, grill it, or use it in salads, tacos, burgers, soups, pizza, baking, and more. Savor the following scrumptious plant-based corn recipes to the last kernel.


Zucchini, Corn, and Black Bean Soup

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.

Corn View Recipe

Street Corn Tostadas

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!

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Grilled Corn on the Cob with Chipotle-Lime Rub

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!

Corn View Recipe

Whole Grain Corn Muffins

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.

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Corn and Mushroom Empanadas

These plant-based empanadas are great pass-around food. The casing is made from wheat flour, potato flour, and cashews and the filling is a mix of corn, mushroom, and spinach. Serve with Chimichurri, a parsley- and cilantro-based sauce.

Corn View Recipe

Black Bean, Corn, and Roasted Red Pepper Lettuce Cups

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.

Corn View Recipe

Chock-Full-of Veggies Pizza with Chickpea Crust

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).

Corn View Recipe

Quinoa Corn and Avocado Salad

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!

Corn View Recipe

Mexican-Spiced Roasted Red Pepper and Corn Soup

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.

Corn View Recipe

Creamy Corn Butter

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.

Corn View Recipe

Creamy Corn Dressing with Dill and Chives

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

Corn View Recipe

Peach-Corn Salsa with Chili-Lime Chips

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

Corn View Recipe

Berry-Swirled Corn Ice Pops

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

Corn View Recipe
about the author

Lisa Esile, MS

Lisa Esile is an author, illustrator, blogger, vegetable gardener, and whole-food enthusiast with a special fondness for potatoes. She has a master’s degree in human nutrition and is passionate about showing people how to live happier, healthier lives. Lisa is the author of Reach your Big Calm and the co-author of Whose Mind Is It Anyway?.

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