Are there any frozen vegetables that are more useful and versatile than frozen corn? Frozen green peas are a close rival, but these plant-based recipes for using frozen corn makes a convincing case for these lovely yellow kernels. Naturally vegan, these recipes for using frozen corn use at least a cup, and usually more, up to an entire bagful.
Many of these recipes would work just as well with fresh corn, but since it’s such a seasonal vegetable, it’s nice to know that frozen corn is available year round. It’s quite economical, too.
Let’s start exploring soups, stews, salads, casseroles, and skillets featuring frozen corn.
Soups using frozen corn
Creamy Vegan Corn Chowder
Creamy Vegan Corn Chowder: Traditionally, chowders have a milk or cream base, but this creamy vegan corn chowder is dairy-free. Pureed silken tofu is a superb base for this comforting soup, providing substance and a silky texture.
New England Vegan Clam Chowder
New England Vegan Clam Chowder: This vegan clam-less chowder is a creamy, plant-based version of the classic New England soup. Filled with potatoes, corn, and carrots, the protein is provided by plant-based seafood alternatives or baked tofu.
Quick Thai Coconut Corn Soup
Quick Thai Coconut Corn Soup: When you’re craving soup in a hurry, here’s a sunshine-hued soup that takes minutes to make and minutes to cook.
Hot main dishes using frozen corn
Stir-Fried Soba Noodles with Corn and Cabbage
Stir-Fried Soba Noodles with Corn and Cabbage: This tasty Asian-inspired dish of stir-fried soba noodles, featuring plenty of cabbage and corn teams especially well with tofu dishes.
Red Quinoa Pilaf with Kale & Corn
Red Quinoa Pilaf with Kale & Corn: Colorful, easy red quinoa pilaf with kale and corn is packed with tasty and good for you ingredients. It can be a side dish or entree, depending on what else is being served with it.
https://theveganatlas.com/red-quinoa-pilaf-with-kale-and-corn/
Festive Black Rice Pilaf with Corn and Cranberries
Festive Black Rice Pilaf with Corn and Cranberries: This forbidden or black rice pilaf is made colorful with corn, cranberries, and herbs. It’s easy enough for everyday meals and festive enough to serve as a winter holiday side dish.
Vegan Scalloped Corn Casserole
Vegan Scalloped Corn Casserole: Just one simple tweak is needed to convert the classic side dish into vegan scalloped corn — simply swap in plant-based substitutes for the dairy.
Chili Bean Casserole with Cornmeal Crust
Chili Bean Casserole with Cornmeal Crust: Easy enough for a casual weekend meal and festive enough to serve as a vegan Thanksgiving main dish, this chili bean casserole features layers of crusty cornmeal.
Classic Vegan Chili
Classic Vegan Chili: A classic in the plant-based repertoire — easy, hearty, and inexpensive. This vegan chili makes a great anytime meal for the family, company, and game days.
Vegan Enchilada Casserole
Vegan Enchilada Casserole is an easy main dish filled with classic Southwestern flavors, and makes a generous amount. It has long been our favorite fast family-friendly casserole, and maybe it will become yours, too!
Salads using frozen corn
Easy Cabbage and Corn Salad with Fresh Dill
Easy Cabbage and Corn Salad with Fresh Dill: Cabbage and corn kernels are combined in a coleslaw marriage made in salad heaven. This easy cabbage and corn slaw, flavored with fresh dill, goes well with most any kind of meal.
Kale and Avocado Salad
Kale and Avocado Salad: Seriously delicious, with the addition of corn and tomatoes, add the optional beans and it becomes a main dish salad.
Marinated Corn Salad with Radishes and Cucumbers
Marinated Corn Salad with Radishes and Cucumbers: Simple to make, this marinated corn salad is as colorful as it is tasty. Ideal to make with fresh summer corn, it’s also good with frozen corn when not in season.
Succotash-Style Corn and Edamame Salad
Succotash-Style Corn and Edamame Salad: In this simple variation on traditional succotash, edamame (fresh green soybeans) stand in for the customary lima beans.
Black Bean and Corn Salad for a Crowd
Black Bean and Corn Salad for a Crowd: This main-dish salad is a fantastic potluck dish, and a good choice to make when you’re expecting lots of company.
Easy Corn and Pinto Bean Salad
Easy Corn and Pinto Bean Salad: Simply embellished with lime vinaigrette, here’s an easy way add color and protein to your plate.
Quinoa and Black Bean Salad with Corn & Avocado
Quinoa and Black Bean Salad with Corn & Avocado: Colorful and hearty, this quinoa and black bean salad is embellished with corn, avocado, and cilantro.
Salsa Pasta Salad with Corn and Avocado
Salsa Pasta Salad with Corn and Avocado: Here’s an easy pasta salad embellished with avocado, corn (fresh or frozen), and bell peppers that can become a year-round staple.
Orzo Salad with Black Beans & Corn
Orzo Salad with Black Beans & Corn: Made with rice-shaped pasta, this orzo salad is studded with black beans and corn and flavored with salsa. It’s easy to make and even easier to eat.
Rice & Corn Salad with Black & Green Olives
Rice & Corn Salad with Black & Green Olives: A great way to use up leftover rice, this rice and corn salad with black and green olives is a great warm weather main dish.
Vegan “Tuna” and White Bean Salad
Vegan “Tuna” and White Bean Salad: Proving that anything can be made in a plant-based version, vegan “tuna” and white bean salad, embellished with corn and red onion, is a classic that’s welcome for lunch or dinner.
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