8 Best Vegan Fresh Corn Recipes For Your Kids

8 Best Vegan Fresh Corn Recipes For Your Kids

For the summer and the beginning of fall, check out this plethora of fresh corn recipes made entirely from plants.

Use this versatile summer vegetable to your advantage by coming up with new recipes for grilled corn, salads, main dishes, salsas, and much more.

What Is Corn?

Southern Mexico gave birth to corn and maize, a cereal grain. The part of corn that is edible is the kernel or seed.

You can eat the whole thing when it is very young and tender. However, as it ages, the corncob, or the portion on which the kernels develop, gets harder and becomes inedible.

They come in various colours depending on their species or variety, where they were grown, and how they were grown.

Sweetcorn is a different genetic variation with a nutritional composition that contains more sugar and less starch.

Health Benefits Of Corn

1. Prevents Haemorrhoids

Corn is healthy for your bowel movements because it contains 18.4% of the recommended fibre amount.

You can use it to prevent colon cancer and treat digestive issues like constipation and hemorrhoids.

Because fiber gives your stool bulk and helps it move more quickly through the digestive system, it's suitable for bowel movements. It is, therefore, beneficial for diarrhea and irritable bowel syndrome.

2. Improves Heart Health

Due to corn's ideal fatty acid composition, bad cholesterol is eliminated and replaced by Omega 3 fatty acids at the binding sites.

You ultimately reduce your risk of developing cardiovascular disease significantly as a result. It guards against arterial blockage and even lowers blood pressure as a result.

Your risk of having a heart attack or stroke is reduced. These advantages of corn can be obtained by cooking your food in corn oil.

3. Improves Eyes And Skin

By eating yellow corn, your body can get a ton of beta-carotene, which is used to make vitamin A. Your vision and overall skin health will benefit significantly from this.

Additionally, beta-carotene contains many antioxidants that can fend off heart disease and cancer.

Obtaining vitamin A through your body's beta-carotenes is best because excessive amounts of vitamin A can be toxic.

4. Promotes Growth

Thiamine and niacin, vitamin B components abundant in corn, promote growth.

While niacin can help prevent several issues like dementia and dermatitis, thiamine helps your body improve nerve health and cognitive functions.

Corn is also well-known for having high levels of folic acid, making it beneficial for expectant mothers.

Because vitamin E, a naturally occurring source of antioxidants, is abundant in corn, it protects the body from various diseases and promotes healthy growth.

5. Controls Blood Sugar

Diabetes is a fatal illness that can only be managed, not cured. As a result, if you have diabetes, monitoring your diet can be crucial.

A good number of phytochemicals are present in corn. You can control the amount of insulin in your blood as a result.

This can aid in managing your diabetes and the peaks and valleys of your blood sugar levels.

6. Prevents Cancer

The cancer prevention benefits of corn are also well known. The antioxidants in it are good. Due to their ability to eliminate free radicals from your body, antioxidants are crucial.

A buildup of free radicals frequently causes cancer. Additionally, it is well known that corn can cause cancer cells to undergo apoptosis while sparing healthy cells from harm.

Phytochemicals, another excellent source of antioxidants, are also present in it.

Vegan Fresh Corn Recipes

1. Instant Pot Vegan Corn Chowder

It comes together quickly and is quite simple to cook. It reheats wonderfully and provides great, nutritious, and satisfying lunches all week!

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 5

Ingredients

• Organic canola oil: 1-2 tablespoons
• Onion: 1 diced
• Red pepper: 1 diced
• Garlic: 4 cloves, pressed
• Yukon gold potatoes: 4 cups
• Smoked paprika: 3 teaspoons
• Ground thyme: ¼ teaspoon
• Vegetable broth: 3 cups
• Coconut milk: 1 can
• Bay leaf: 1
• Vegetable bouillon: 1 teaspoon
• Canned small white beans: ¾ cup, drained and rinsed well.
• Frozen corn: 3 cups
• Salt: 1½ teaspoons
• Freshly ground black pepper
• Chopped parsley to garnish

Method

1. While the Instant Pot is set to “sauté,” add your canola oil once it is hot.
2. Before adding the red pepper, it takes about a minute to saute the diced onion. Stirring frequently, cook for one more minute.
3. Add crushed garlic, diced potatoes, smoked paprika, thyme, bay leaf, Better Than Bouillon, coconut milk, and beans. Stir it all together quickly.
4. Using the “Soup” feature, set it for 8 minutes after closing the lid and ensuring the vent is completely sealed.
5. Allow the pressure to release for about 10 minutes after the beeper sounds natural, and then manually release any leftover pressure.
6. Remove the bay leaf, open the cover, and immediately add corn, salt, and pepper. Stir well.
7. After the corn has sat for at least 5 minutes and begun to cool, take out roughly ½ of the soup (a good mixture of solids and liquid) and combine at high speed until entirely smooth. Bring it back to the pot and thoroughly mix.
8. Put some chopped parsley on top.

2. Curried Vegan Corn Soup

This recipe is excellent and easy to make. After preparing it, serve it warm and garnish with chopped parsley and cashew cream.

This soup with curried corn will become a fall classic due to its richness and creaminess.

Prep time: 5 minutes | Cook time: 10 minutes | Total time: 15 minutes | Servings: 2

Ingredients For The Curried Corn Soup

• Frozen or raw corn: 4½ cups
• Cashews: 1 cup
• Olive oil: 2 teaspoons
• Tamari: ½ teaspoon
• Maple syrup: 1 tablespoon
• Water: 2 cups
• Curry powder: 1 tablespoon
• Nutritional yeast: 3 tablespoons
• Onion powder: ½ teaspoon
• Garlic powder: ⅛ teaspoon
• Salt: ½ teaspoon + ⅛ teaspoon

Ingredients For The Cashew Cream (Optional)

• Cashews: ½ cup
• Lemon juice: 1 tablespoon
• Water: ¼-½ cup
• Sea salt: 1 pinch

Method

1. Soak the cashews for 2­4 hours. Rinse well and drain.
2. Add all the ingredients for the soup into the blender and blend until smooth.
3. Until the temperature reaches 115°F, continue blending on the highest level using a high-speed blender for 3 to 4 minutes.
4. Shut off the blender using a standard kitchen thermometer while taking a temperature reading.
5. Transfer the soup into a saucepan or saucepan if you are not using a high-speed blender. It should be heated over the lowest flame, frequently stirring, until the temperature reaches around 110°F (the temperature will continue to rise even after you remove it from heat). Once it hits 110°F, turn off the flame.
6. Plate the soup and top it with some cashew cream (optional) and chopped parsley. Serve immediately.

3. Grilled Vegan Corn Salad

This dish is fantastic in every way! It's quick, simple, inexpensive, and loaded with vegetables.

The flavour has texture and fire, is a little sweet and smoky, and is suitable for any season. You can substitute dairy-free yogurt or sour cream for the basis of the sauce or leave it out entirely.

This recipe is fantastic for entertaining, excellent as a side dish or garnish on sandwiches or tacos, and is just a crowd-pleaser all around!

Prep time: 5 minutes | Cook time: 10 minutes | Total time: 15 minutes | Servings: 8

Ingredients For The Corn

• Fresh corn: 6 ears
• Oil: 2 tablespoons
• Jalapeño: 1
• Red onion: ¼ cup, thinly sliced or diced
• Fresh cilantro: ¼ cup, chopped
• Jalapeño: 1
• Salt/Pepper as desired

Ingredients For The Chipotle Sauce (optional)

• Vegan mayo: ¼ cup
• Lime juice: 2 tablespoons (juice from one lime)
• Chilli powder: ½ teaspoon
• Cumin: ½ teaspoon
• Adobo sauce: 2 tablespoons

Method

1. Corn must be lightly charred over a grill, whether gas, charcoal, or open flame, or over an open flame after being greased with a bit of oil.
2. Cut the corn off the cob using a sharp knife when it is cold enough to handle.
3. Grilling a jalapeño should be done until some skin has turned black and scorched.
4. Remove the seeds and ribs before chopping to make a jalapeño less hot.
5. Combine corn, minced red onion, cilantro, jalapeños, lime juice, salt, and pepper in a large bowl.
6. Put all the ingredients in a small dish to make the chipotle sauce.
7. Pour on top, then gently toss.
8. Serve with a couple of additional lime wedges and top with cilantro and chile powder for decoration.

4. Moroccan Vegan Mint Corn

This recipe can be found in my mother's old recipe book. Try this delightful twist on a classic side dish.

Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes | Servings: 4

Ingredients

• Frozen corn: 1- 32-oz bag
• Vegetable oil: 1 tablespoon
• Shallot: ¼ cup, finely chopped
• Fresh basil: ½ cup, finely chopped
• Fresh mint: ½ cup, finely chopped
• Sea salt: ¼ teaspoon
• Ground black pepper: ¼ teaspoon

Method

1. For 4 to 5 minutes, or until it begins to brown or caramelize, sauté corn in oil in a heated cast iron skillet over medium-high heat. To allow the corn to caramelize, you should stir it just infrequently.
2. When the kernels turn colour, add the chopped shallot, sea salt, and freshly ground black pepper and simmer for two to three minutes. Cook for 1 to 2 minutes after adding the herbs and stirring. Serve instantly.

5. Vegan Roasted Red Pepper Corn Tortillas

Making and eating homemade tortillas are both enjoyable. They are incredibly inexpensive to buy but even less expensive to produce. Fresh, homemade tortillas will convince you to set practicality aside and knead some dough.

Prep time: 5 minutes | Cook time: 5 minutes | Total time: 10 minutes | Servings: 10

Ingredients

• Red peppers: 2
• Cloves garlic: 2
• AP flour: 1¼ cups
• Cornmeal: 1¼ cups, finely ground
• Coconut oil: ¼ cup
• Water: 3 tablespoons
• Baking powder: 1½ teaspoons
• Salt: 1 teaspoon

Method

1. Your red peppers and garlic should first be roasted in the same pan.
2. Add all ingredients to your food processor and process until well combined once the peppers have cooled and you've removed the skins. If necessary, add a little extra water. The dough should resemble clumps yet easily come together when pressed together.
3. After that, separate it into 10 to 12 balls. They should be covered with a damp towel and left to sit for ten minutes.
4. Then, start rolling them out. On a floured surface, thinly roll them out whether you can get them that thin without breaking them.
5. An oil-filled frying pan should be heated. Place your tortillas in it and fry for 2-3 minutes, or until it begins to brown, on each side. I lay out my new tortilla as the last one is being fried. They won't dry out this way.
6. Immediately serve them. If you intend to save them, allow them to cool on a towel before putting them in a sealed bag until you are ready to use them.

6. Vegan Black Bean And Corn Macaroni Salad

For picnics, the beach, lunch, dinner, you name it, this vegan twist on the traditional macaroni salad is ideal.

This has more taste than your favorite deli macaroni salad and, of course, healthier ingredients to help you feel better about eating pasta.

If cooking outside in the heat makes you sweat, try this recipe.

Prep time: 5 minutes | Cook time: 16 minutes | Total time: 21 minutes | Servings: 6

Ingredients For The Macaroni Salad

• Dried macaroni noodles: 2 cups (gluten-free if necessary)
• Celery: 1 cup, chopped
• Red pepper: 1, chopped into small pieces
• Onion: ¼ cup, diced small
• Black beans: 1 can, drained and rinsed (approximately 1½ cups)
• Frozen corn, briefly thawed with warm water: 1 cup

Ingredients For The Dressing

• Vegan mayonnaise: ¾ cup
• Garlic: 2 cloves, pressed
• White vinegar: 2 tablespoons
• Dijon mustard: 1 tablespoon
• Sugar: 1 tablespoon
• Salt: 1 tablespoon
• Pepper: ¼ teaspoon
• Fresh dill, to taste (optional)

Method

1. First, you need a large kettle of water to boil.
2. Observe the macaroni's cooking instructions on the package.
3. To chill, drain and run under cold water. Drain thoroughly and put aside.
4. Chop all of the vegetables, then get the other ingredients ready.
5. Mix the mayonnaise, minced garlic, vinegar, mustard, sugar, salt, and pepper in a small bowl to make the dressing.
6. Pour the combined dressing over the chopped vegetables, beans, and other ingredients added to the big bowl. Blend by stirring.
7. Add fresh dill, if desired, as a garnish (optional). When ready to serve, keep chilled.

7. Vegan Corn On The Cob Salsa

While the texture is slightly altered, roasting brings a richer maize taste. However, we like to use it to prepare this corn salsa rather than adding it to slaws and salads. It's chewy, sweet, sour, hot, and tangy.

Prep time: 15 minutes | Cook time: 10 minutes | Total time: 25 minutes | Servings: 6

Ingredients

• Corn: 4 ears
• Olive oil for roasting
• Sea salt to taste
• Jalapeño: 1
• Red onion: ½
• The juice of one lime
• Salt, to taste

Method

1. Off the cob, cut the corn. Salt and a little olive oil should be added.
2. Place on a prepared baking sheet and roast for 25 to 30 minutes at 400°F, stirring halfway through. Let cool.
3. Dice the lime juice, red onion, and jalapeño, and combine with the corn. Add a dash of salt for seasoning. Sense and adjust. Enjoy!

8. Vegan Cornbread Muffins

These savoury snacks are great for picnics and lunchboxes; you can freeze them in advance.

Prep time: 25 minutes | Cook time: 40 minutes | Total time: 65 minutes | Servings: 10

Ingredients

• Dates: 8, pitted
• Flax egg: 1 (1 tablespoon ground flaxseed mixed with 3 tablespoons of water)
• Rolled oats: 1 cup
• Cornmeal: 1 cup
• Baking powder: 1 teaspoon
• Baking soda: ½ teaspoon
• Unsweetened almond milk: 1 cup
• Tahini or a nut or seed butter: 1 tablespoon

Method

1. Heat your oven to 400°F.
2. In a cup of warm water, soak dates. When making a flax egg, combine water and ground flaxseed and let it sit for 10 minutes.
3. To make coarse flour, add the oats to the food processor.
4. Combine the oat flour, cornmeal, baking powder, and baking soda in a sizable mixing bowl.
5. Blend the dates (and soaking water), almond milk, and tahini in a food processor until thoroughly combined.
6. Stir together the dry ingredients after adding the date mixture and flax egg. Divide the dough among 12 non-stick muffin cups.
7. Bake for 20 minutes, or until a toothpick or knife put into the center of the cake comes out clean. Provide hot.

Three Tips For Refrigerating Corn

To keep corn on the cob as fresh as possible, store it in the refrigerator according to these guidelines:

1. Choose Fresh Corn

Green and tightly encircling the corn, the husk should be visible. If there is dry corn silk protruding from the ends of the stalks, the corn is too old. The corn should feel solid and free of soft areas.

2. Keep Husks On Corn

Leave the husk to retain moisture and prevent the vegetable from drying in the refrigerator.

3. Place Corn In A Plastic Produce Bag

Corn should be kept in a plastic bag in the vegetable crisper to prevent rust.

Conclusion

One of the most commonly consumed cereal grains is corn. The health of your eyes may be improved by yellow corn, a good source of antioxidant carotenoids like lutein and zeaxanthin. It also contains a lot of vitamins and minerals.

Because of this, eating whole-grain corn in moderation—such as popcorn or sweet corn—can be a great addition to a healthy diet.

Don't miss trying these vegan corn recipes; let us know which ones your kids liked most.

I trust you enjoyed this article about the 8 Best Vegan Fresh Corn Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!

JeannetteZ

 

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