33+ Must-Try Dairy-Free Corn Casserole Recipes for Every Occasion

Corn casseroles are a beloved comfort food that can be enjoyed at any time of the year.

Whether served as a side dish for a family dinner or as a main course for a special occasion, corn casseroles offer a versatile and hearty meal that’s sure to please a crowd.

But for those who are avoiding dairy due to dietary restrictions or preferences, finding the perfect dairy-free corn casserole recipe can be a challenge.

That’s why we’ve compiled a list of over 33 delicious dairy-free corn casserole recipes, ranging from creamy and cheesy alternatives made with plant-based ingredients to lighter, vegetable-packed versions that still deliver on flavor.

These recipes will satisfy your craving for a rich, comforting casserole without the use of dairy products, ensuring everyone at the table can enjoy this classic dish.

Whether you’re a fan of traditional flavors or looking for something new, these recipes will add variety and deliciousness to your table.

33+ Must-Try Dairy-Free Corn Casserole Recipes for Every Occasion

With more people adopting dairy-free lifestyles for various reasons, it’s important to have delicious and satisfying alternatives that don’t compromise on flavor.

The 33+ dairy-free corn casserole recipes listed here offer a wide variety of options, from creamy and cheesy casseroles to lighter, vegetable-forward dishes.

Whether you’re hosting a holiday gathering, preparing a weeknight dinner, or looking for something to take to a potluck, these recipes have you covered.

With easy-to-follow instructions and accessible ingredients, making a dairy-free corn casserole has never been easier or more delicious.

Try these recipes and discover just how tasty dairy-free casseroles can be!

Classic Dairy-Free Corn Casserole

This dairy-free corn casserole is a comforting, sweet, and savory dish perfect for family dinners and holidays. Made with simple ingredients like corn, almond milk, and dairy-free butter, it delivers all the flavor of the traditional version without any dairy. It’s creamy, slightly sweet, and has a golden, slightly crisp top that will leave everyone coming back for seconds.

Ingredients:

• 2 cans (15 oz each) whole kernel corn, drained
• 1 can (15 oz) creamed corn (dairy-free)
• 1 cup cornmeal
• 1/4 cup dairy-free butter, melted
• 1/2 cup almond milk (or any dairy-free milk)
• 2 large eggs
• 1/2 cup onion, finely chopped
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp baking powder

Instructions:

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
2. In a large bowl, combine the whole kernel corn, creamed corn, and cornmeal.
3. Add the melted dairy-free butter, almond milk, eggs, chopped onion, salt, pepper, and baking powder. Stir well until all ingredients are fully combined.
4. Pour the mixture into the prepared baking dish and spread it evenly.
5. Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Let the casserole cool for a few minutes before serving.

This classic dairy-free corn casserole is a delicious and easy-to-make side dish that’s perfect for any occasion. With its comforting texture and sweet-savory flavor, it’s sure to be a hit at your next family meal or holiday gathering. It’s a fantastic option for those with dairy sensitivities or anyone looking to try a lighter, plant-based version of a beloved classic.

Vegan Corn and Jalapeño Casserole

Spicy and full of flavor, this vegan corn and jalapeño casserole is perfect for those who love a little heat. With the creamy richness from coconut milk and the delightful bite from fresh jalapeños, it brings a zesty twist to traditional corn casserole recipes. It’s an excellent choice for vegans and those looking for a dairy-free option with a bit of a kick.

Ingredients:

• 2 cups frozen corn kernels (or fresh corn)
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup cornmeal
• 2 tbsp olive oil
• 1/2 cup chopped onion
• 1-2 fresh jalapeños, finely chopped (adjust to taste)
• 1/2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp pepper
• 1 tbsp fresh cilantro, chopped (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. In a skillet, heat the olive oil over medium heat. Add the chopped onion and jalapeños, cooking until softened, about 5 minutes.
3. In a large bowl, combine the corn, coconut milk, cornmeal, smoked paprika, garlic powder, salt, and pepper. Stir in the cooked onion and jalapeño mixture.
4. Pour the mixture into the prepared baking dish and spread evenly.
5. Bake for 40-45 minutes, or until the casserole is golden brown and the center is set.
6. Garnish with fresh cilantro if desired, and let cool for a few minutes before serving.

This vegan corn and jalapeño casserole offers a delightful balance of creamy corn and spicy jalapeño heat. The coconut milk adds a rich and creamy texture while keeping the dish completely dairy-free. Whether you’re vegan or just looking to try something new, this casserole will add a flavorful punch to your meal, and its zesty kick will be a standout at your next gathering.

Sweet Corn and Coconut Casserole

This sweet corn and coconut casserole is a delightful blend of natural sweetness from corn and the tropical richness of coconut. Dairy-free and naturally sweetened, it’s a great side dish for both casual dinners and special occasions. With its soft, creamy texture and subtle sweetness, this casserole will impress your guests with its unique twist on a classic.

Ingredients:

• 2 cups fresh or frozen corn kernels
• 1 can (14 oz) full-fat coconut milk
• 1/2 cup coconut flour
• 1/4 cup maple syrup
• 1/4 cup dairy-free butter, melted
• 2 large eggs
• 1/2 tsp salt
• 1/4 tsp cinnamon (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a blender or food processor, combine the corn, coconut milk, maple syrup, melted dairy-free butter, eggs, salt, and cinnamon (if using). Blend until smooth.
3. Add the coconut flour to the mixture and blend again until fully incorporated.
4. Pour the batter into the prepared baking dish and smooth the top with a spatula.
5. Bake for 45 minutes, or until the casserole is golden and set in the middle.
6. Allow it to cool for 5-10 minutes before serving.

This sweet corn and coconut casserole is the ultimate combination of tropical flavors and comforting sweetness. The coconut milk and flour provide a velvety texture, while the maple syrup gives it just the right touch of sweetness. It’s a wonderful dairy-free alternative to traditional corn casseroles, and its unique flavor profile makes it an excellent choice for your next family dinner or festive occasion.

Savory Corn and Potato Casserole

This savory corn and potato casserole is a hearty and satisfying dish that brings together creamy potatoes and sweet corn, all without the use of dairy. The combination of tender potatoes, corn, and a flavorful onion-garlic base creates a dish that’s perfect for a cozy family meal or a potluck. With just a few simple ingredients, this casserole is sure to please even the pickiest eaters.

Ingredients:

• 3 medium-sized potatoes, peeled and diced
• 1 can (15 oz) whole kernel corn, drained
• 1/2 cup vegetable broth
• 1/2 cup dairy-free sour cream
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/2 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. In a large pot, bring salted water to a boil. Add the diced potatoes and cook for 10-12 minutes, or until fork-tender. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic and sauté until soft and fragrant, about 5 minutes.
4. In a large bowl, combine the cooked potatoes, sautéed onions and garlic, drained corn, vegetable broth, dairy-free sour cream, thyme, salt, and pepper. Stir until well combined.
5. Pour the mixture into the prepared baking dish and spread it evenly.
6. Bake for 30-35 minutes, or until the top is slightly golden and the casserole is heated through.
7. Allow it to cool for a few minutes before serving.

This savory corn and potato casserole is a great alternative for those seeking a dairy-free comfort food option. The creamy texture from the potatoes and dairy-free sour cream, paired with the natural sweetness of corn, makes this dish a perfect side for any meal. It’s an easy-to-make recipe that can be prepared ahead of time and baked just before serving, ensuring a stress-free meal.

Spicy Vegan Corn Casserole with Red Bell Pepper

For those who love a bit of heat and vibrant color in their dishes, this spicy vegan corn casserole with red bell peppers is a must-try. The sweetness of corn is balanced by the smokiness of red bell peppers and a dash of chili powder. This casserole is both comforting and flavorful, offering a zesty twist to traditional corn dishes while being entirely dairy-free.

Ingredients:

• 2 cups frozen corn kernels (or fresh corn)
• 1 red bell pepper, finely chopped
• 1 can (15 oz) creamed corn (dairy-free)
• 1/2 cup vegetable broth
• 1/2 cup oat milk (or any dairy-free milk)
• 1/2 cup cornmeal
• 1/4 cup olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 cup fresh cilantro, chopped (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. In a skillet, heat olive oil over medium heat. Add the chopped red bell pepper and cook for 5-7 minutes, until softened and slightly charred.
3. In a large mixing bowl, combine the corn kernels, creamed corn, vegetable broth, oat milk, cornmeal, chili powder, cumin, salt, and pepper. Stir in the cooked red bell pepper.
4. Pour the mixture into the prepared baking dish and spread it evenly.
5. Bake for 40-45 minutes, or until the top is golden and the casserole is set in the center.
6. Garnish with fresh cilantro and let it cool slightly before serving.

This spicy vegan corn casserole with red bell pepper is perfect for those who enjoy a little extra heat and flavor in their meals. The red bell pepper adds a subtle sweetness and a burst of color, while the chili powder and cumin provide the perfect spice. It’s an ideal dairy-free option for anyone looking to add a flavorful, plant-based side dish to their table. The casserole is filling, delicious, and offers a unique twist on the classic corn casserole.

Creamy Corn and Spinach Casserole

This creamy corn and spinach casserole is a healthy, dairy-free alternative to the usual casseroles. Packed with vibrant spinach and the natural sweetness of corn, this casserole is not only rich in flavor but also in nutrients. The addition of nutritional yeast gives it a cheesy, savory flavor without any dairy, making it a great choice for those on a dairy-free or vegan diet.

Ingredients:

• 2 cups frozen spinach (or fresh spinach, wilted and drained)
• 2 cups frozen corn kernels (or fresh corn)
• 1 can (15 oz) coconut milk (full-fat)
• 1/4 cup nutritional yeast
• 1/2 cup dairy-free cream cheese
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp nutmeg
• 1 tbsp olive oil

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté for about 5 minutes until soft and fragrant.
3. In a large mixing bowl, combine the sautéed onion and garlic with the frozen spinach, corn, coconut milk, nutritional yeast, dairy-free cream cheese, salt, pepper, and nutmeg. Stir well until fully combined.
4. Pour the mixture into the prepared baking dish and spread it evenly.
5. Bake for 30-35 minutes, or until the top is slightly golden and bubbly.
6. Let it cool for 5 minutes before serving.

This creamy corn and spinach casserole is a wholesome, nutrient-packed dish that’s both satisfying and flavorful. The spinach adds a boost of vitamins and minerals, while the coconut milk and nutritional yeast give it a creamy, savory flavor that’s reminiscent of traditional casseroles, but without any dairy. Whether you’re serving it as a side or a main dish, this casserole is sure to become a favorite for anyone following a dairy-free or plant-based lifestyle.

Sweet Corn and Butternut Squash Casserole

This sweet corn and butternut squash casserole combines the natural sweetness of roasted butternut squash with the comforting texture of corn. Perfect for autumn or any time of year, this dairy-free casserole is a wonderful balance of savory and sweet flavors. With a golden, slightly caramelized top, it’s a warming dish that can be enjoyed as a side or main dish.

Ingredients:

• 2 cups cubed butternut squash (peeled)
• 2 cups frozen corn kernels (or fresh corn)
• 1/2 cup vegetable broth
• 1/4 cup olive oil
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 1/2 cup almond milk (or any dairy-free milk)

Instructions:

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish.
2. Roast the butternut squash: Toss the cubed butternut squash with 1 tbsp olive oil, cinnamon, nutmeg, salt, and pepper. Spread it on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned.
3. While the squash is roasting, heat the remaining olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing for 5-7 minutes until softened.
4. In a large bowl, combine the roasted squash, corn, sautéed onion and garlic, vegetable broth, almond milk, and a pinch of salt and pepper. Mix until everything is well incorporated.
5. Transfer the mixture into the prepared baking dish and spread it evenly.
6. Bake for 30-35 minutes, or until the top is golden and bubbling.
7. Let it cool slightly before serving.

This sweet corn and butternut squash casserole offers a delightful combination of sweet, savory, and earthy flavors, making it the perfect dairy-free option for any meal. The butternut squash adds a soft, comforting texture while the corn gives a satisfying bite. This casserole is not only filling but also packed with nutrients, making it a great choice for those looking for a wholesome and flavorful dish.

Cheesy Vegan Corn Casserole

This cheesy vegan corn casserole is made with a dairy-free cheese sauce that gives it a creamy, cheesy texture without any dairy. The combination of corn, onions, and spices creates a flavorful casserole that is rich, comforting, and perfect for gatherings or a family meal. It’s a great choice for those following a vegan or dairy-free diet but still craving the indulgence of a cheesy casserole.

Ingredients:

• 2 cans (15 oz each) whole kernel corn, drained
• 1/2 cup chopped onion
• 1/2 cup dairy-free cheese (shredded)
• 1/4 cup nutritional yeast
• 1/2 cup almond milk (or any dairy-free milk)
• 1/4 cup dairy-free butter
• 2 tbsp all-purpose flour
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a saucepan, melt the dairy-free butter over medium heat. Add the flour and whisk to create a roux, cooking for about 2-3 minutes.
3. Slowly add the almond milk, whisking constantly until the mixture thickens, about 5 minutes. Stir in the nutritional yeast, garlic powder, smoked paprika, salt, and pepper.
4. Add the shredded dairy-free cheese and stir until melted and smooth.
5. In a large mixing bowl, combine the drained corn and sautéed onion. Pour the cheese sauce over the mixture and stir well until everything is coated.
6. Transfer the mixture to the prepared baking dish and spread evenly.
7. Bake for 25-30 minutes, or until the top is golden and bubbly.
8. Let it cool slightly before serving.

This cheesy vegan corn casserole is a delicious, indulgent dish that proves you don’t need dairy to create a creamy, cheesy casserole. The nutritional yeast and dairy-free cheese give the casserole a rich, cheesy flavor, while the corn adds a sweet and satisfying bite. It’s a perfect side dish for any meal, and everyone, whether they’re vegan or not, will appreciate its comforting taste.

Zesty Corn and Black Bean Casserole

This zesty corn and black bean casserole is a perfect blend of flavors, with the earthiness of black beans and the sweetness of corn coming together in a satisfying dish. Seasoned with cumin, chili powder, and lime, this casserole is full of vibrant, bold flavors that will brighten up any meal. It’s also a great protein-packed option for those following a dairy-free or vegan diet.

Ingredients:

• 2 cans (15 oz each) whole kernel corn, drained
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup diced bell pepper
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp paprika
• 1/4 tsp salt
• 1/2 cup lime juice
• 1/4 cup fresh cilantro, chopped
• 1/2 cup dairy-free cheese (shredded, optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. In a skillet, sauté the diced bell pepper, onion, and garlic over medium heat until softened, about 5-7 minutes.
3. In a large bowl, combine the sautéed vegetables with the drained corn, black beans, cumin, chili powder, paprika, salt, and lime juice. Stir to combine.
4. Transfer the mixture into the prepared baking dish, spreading it evenly.
5. If using, sprinkle the shredded dairy-free cheese on top.
6. Bake for 25-30 minutes, or until the casserole is hot and the top is golden.
7. Garnish with fresh cilantro before serving.

This zesty corn and black bean casserole is a flavorful and hearty dish that’s perfect for any meal. The combination of black beans and corn provides a great source of protein and fiber, while the spices and lime add a refreshing kick. It’s a great dairy-free dish that everyone can enjoy, and the optional dairy-free cheese gives it an extra layer of creamy richness. This casserole is perfect for weeknight dinners, potlucks, or as a side at your next gathering.

Corn and Sweet Potato Casserole

This corn and sweet potato casserole combines the earthy sweetness of roasted sweet potatoes with the natural sweetness of corn, creating a rich and comforting dish. The creamy texture from the mashed sweet potatoes paired with the corn adds a beautiful contrast. This casserole is hearty, dairy-free, and perfect for a wholesome meal that everyone can enjoy, whether they’re following a vegan or dairy-free diet.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 2 cups frozen corn kernels (or fresh corn)
• 1/4 cup olive oil
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup coconut milk (or any dairy-free milk)
• 1/4 cup chopped green onions (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. Boil the cubed sweet potatoes in a large pot of salted water for about 10-12 minutes, or until fork-tender. Drain and return to the pot.
3. Mash the sweet potatoes with a potato masher or fork. Add olive oil, cinnamon, ginger, salt, and pepper. Stir in the coconut milk until smooth and creamy.
4. In a large bowl, combine the mashed sweet potatoes with the corn kernels. Mix until well incorporated.
5. Pour the mixture into the prepared baking dish and spread it evenly.
6. Bake for 25-30 minutes, or until the top is slightly golden.
7. Garnish with chopped green onions before serving, if desired.

This corn and sweet potato casserole is a nutritious, dairy-free dish that brings out the best of both ingredients. The sweet potatoes provide a velvety texture, while the corn adds a satisfying bite and natural sweetness. It’s a wonderful dish to serve as a side or a main course, packed with vitamins and nutrients. Whether you’re enjoying it for a cozy family dinner or bringing it to a potluck, this casserole is sure to impress.

Roasted Corn and Cauliflower Casserole

For a savory and comforting option, this roasted corn and cauliflower casserole is a great choice. Roasted cauliflower adds a slightly nutty flavor and a firm texture, complementing the sweetness of the corn. With a drizzle of olive oil and a hint of garlic, this dairy-free casserole is both savory and satisfying, making it the perfect side dish for any meal.

Ingredients:

• 1 medium head of cauliflower, broken into florets
• 2 cups frozen corn kernels (or fresh corn)
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions:

1. Preheat your oven to 400°F (200°C) and grease a 9×9-inch baking dish.
2. On a baking sheet, toss the cauliflower florets with 1 tbsp olive oil, garlic powder, smoked paprika, salt, and pepper. Roast for 20-25 minutes, or until the cauliflower is golden and tender.
3. In a skillet, heat the remaining olive oil over medium heat. Add the corn kernels and sauté for 5-7 minutes until slightly browned.
4. In a large bowl, combine the roasted cauliflower and sautéed corn. Stir in the fresh parsley.
5. Transfer the mixture into the prepared baking dish and spread evenly.
6. Bake for an additional 10-12 minutes, until everything is heated through and slightly crispy on top.
7. Garnish with additional fresh parsley before serving.

This roasted corn and cauliflower casserole is a simple yet delicious dish that highlights the natural flavors of both vegetables. The roasted cauliflower provides a satisfying texture, while the corn adds sweetness and brightness. It’s a perfect dairy-free casserole for anyone looking for a lighter, plant-based side dish that doesn’t compromise on flavor. The smoky paprika and garlic give the casserole depth, making it a hit at any table.

Spicy Corn and Quinoa Casserole

This spicy corn and quinoa casserole combines the wholesome goodness of quinoa with the sweetness of corn, seasoned with a little heat from jalapeños and chili powder. Packed with protein and fiber, this dairy-free casserole is as nutritious as it is flavorful. The quinoa provides a great base, while the corn adds texture and sweetness, making this a well-rounded dish that can easily be served as a main or side.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 oz) whole kernel corn, drained
• 1/2 cup diced red bell pepper
• 1 jalapeño pepper, diced (seeds removed for less heat)
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
3. While the quinoa cooks, heat olive oil in a skillet over medium heat. Add the diced red bell pepper, jalapeño, and sauté for 5-7 minutes until softened.
4. In a large bowl, combine the cooked quinoa, sautéed peppers, drained corn, chili powder, cumin, smoked paprika, salt, and pepper. Mix well.
5. Transfer the mixture into the prepared baking dish and spread it evenly.
6. Bake for 20-25 minutes, or until the casserole is hot and slightly crispy on top.
7. Garnish with chopped fresh cilantro before serving.

This spicy corn and quinoa casserole is a fantastic dairy-free option that brings a satisfying mix of textures and flavors. The quinoa serves as a hearty, protein-packed base, while the corn adds a touch of sweetness. The heat from the jalapeños and the smoky spices create a bold flavor profile that’s sure to please. It’s an easy-to-make, nutritious dish that can stand alone as a main course or serve as a flavorful side to any meal.

Corn and Spinach Casserole

This corn and spinach casserole combines the sweetness of corn with the earthiness of spinach, creating a flavorful and balanced dish. The spinach adds a nutritional boost while the corn keeps the dish light and slightly sweet. With a bit of seasoning and a crunchy topping, this casserole is an excellent side or a vegetarian main, offering a healthy, dairy-free option that’s both satisfying and vibrant.

Ingredients:

• 2 cups fresh spinach (or frozen, thawed and drained)
• 2 cups frozen corn kernels (or fresh corn)
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 cup vegetable broth
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup gluten-free breadcrumbs (optional)
• 2 tbsp nutritional yeast (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. Heat olive oil in a skillet over medium heat. Add the diced onion and garlic, and sauté for 5-7 minutes until softened.
3. Add the fresh spinach to the skillet and cook for 2-3 minutes, or until wilted. If using frozen spinach, make sure it’s well-drained before adding.
4. In a large mixing bowl, combine the sautéed spinach mixture with the corn, vegetable broth, garlic powder, smoked paprika, salt, and pepper. Stir to combine.
5. Transfer the mixture into the prepared baking dish and spread evenly.
6. Top with breadcrumbs and sprinkle with nutritional yeast for a cheesy-like flavor and a crispy topping.
7. Bake for 20-25 minutes, until the top is golden and the casserole is heated through.
8. Let it cool slightly before serving.

This corn and spinach casserole offers a perfect balance of sweetness and savory flavor, making it a versatile and nutritious addition to any meal. The spinach provides a boost of vitamins, while the corn adds a lovely sweetness and texture. With the crispy breadcrumb topping, this dairy-free dish is crunchy on the outside and creamy on the inside, satisfying both your taste buds and nutritional needs.

Baked Corn and Zucchini Casserole

This baked corn and zucchini casserole is light, fresh, and full of flavor. The zucchini adds moisture and texture, while the corn offers sweetness and crunch. Seasoned with fresh herbs and baked to golden perfection, this dairy-free casserole is a perfect summer dish, though it can be enjoyed year-round. With its wholesome ingredients, it’s both a satisfying side dish and a light main course.

Ingredients:

• 2 medium zucchinis, grated or finely chopped
• 2 cups frozen corn kernels (or fresh corn)
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/2 tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup olive oil
• 1/2 cup chickpea flour (or any flour of choice)
• 1/4 cup unsweetened almond milk (or any dairy-free milk)
• 1 tbsp lemon juice (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. In a skillet, heat olive oil over medium heat. Add the onion and garlic and sauté for 5-7 minutes, until softened.
3. Add the grated or chopped zucchini to the skillet and cook for another 5 minutes until it releases its moisture and begins to soften.
4. In a large mixing bowl, combine the cooked zucchini mixture with corn, parsley, thyme, salt, pepper, chickpea flour, and almond milk. Mix until well incorporated. Add lemon juice if desired for a fresh citrus note.
5. Transfer the mixture into the prepared baking dish and spread evenly.
6. Bake for 25-30 minutes, or until the top is golden and the casserole is set.
7. Let it cool slightly before serving.

This baked corn and zucchini casserole is the perfect dish for using up summer produce, but it works wonderfully year-round as well. The zucchini adds moisture and a mild flavor that pairs perfectly with the sweetness of corn, while the chickpea flour helps bind everything together, making it a great dairy-free alternative. Whether you serve it as a light dinner or as a side dish, this casserole is sure to be a crowd-pleaser.

Corn and Lentil Casserole

This corn and lentil casserole is a hearty and satisfying dish that packs both protein and fiber. The combination of earthy lentils and sweet corn creates a well-balanced flavor profile. Seasoned with a variety of spices and baked to perfection, this dish is both filling and nutritious. It’s a great dairy-free option for those looking for a protein-rich, vegetarian-friendly casserole.

Ingredients:

• 1 cup dried lentils, rinsed (or 2 cups cooked lentils)
• 2 cups frozen corn kernels (or fresh corn)
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. In a medium pot, combine the lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until tender.
3. While the lentils cook, heat olive oil in a skillet over medium heat. Add the diced onion and garlic and sauté for 5-7 minutes, until softened.
4. Add the corn, cumin, turmeric, paprika, salt, and pepper to the skillet. Cook for an additional 5 minutes, stirring occasionally.
5. Once the lentils are cooked, combine them with the corn mixture in a large bowl. Stir to combine and adjust seasoning as needed.
6. Transfer the mixture into the prepared baking dish and spread evenly.
7. Bake for 20-25 minutes, or until heated through and the top is slightly crispy.
8. Garnish with fresh cilantro before serving.

This corn and lentil casserole is a perfect choice for a filling, protein-packed, dairy-free meal. The lentils provide hearty substance, while the corn adds natural sweetness and texture. The combination of spices, including cumin and smoked paprika, gives the casserole a warm and inviting flavor profile. This dish is not only comforting but also incredibly nutritious, making it an excellent option for anyone seeking a wholesome, meat-free dinner.

Sweet Corn and Potato Casserole

This sweet corn and potato casserole is a comforting and hearty dish that combines the creamy texture of potatoes with the sweetness of corn. Baked to perfection, it has a satisfying balance of flavors and textures that make it a perfect side or light main course. This dairy-free casserole is sure to be a crowd-pleaser with its simple yet delicious ingredients, ideal for both casual meals and holiday gatherings.

Ingredients:

• 3 large russet potatoes, peeled and sliced thinly
• 2 cups frozen corn kernels (or fresh corn)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/2 cup vegetable broth
• 1 tbsp olive oil
• 1 tsp thyme
• 1/4 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup gluten-free breadcrumbs (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. Heat olive oil in a skillet over medium heat. Add the diced onion and garlic, sautéing for 5-7 minutes, until softened and fragrant.
3. Add the corn to the skillet and cook for another 3-4 minutes, allowing the flavors to meld together. Remove from heat.
4. In a large bowl, mix the sliced potatoes with vegetable broth, thyme, smoked paprika, salt, and pepper. Stir well to coat.
5. Layer the bottom of the prepared baking dish with a portion of the potato mixture. Then, add a layer of the corn and onion mixture. Repeat the layers, finishing with a layer of potatoes.
6. Sprinkle breadcrumbs on top for a crispy finish.
7. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 20-25 minutes, until the potatoes are tender and the top is golden and crispy.
8. Garnish with fresh parsley before serving.

This sweet corn and potato casserole combines the earthy, creamy texture of potatoes with the sweet crunch of corn, making for a filling and nutritious dish. The layers of flavor, along with the hint of smoked paprika and thyme, make this casserole both savory and satisfying. With a golden, crispy topping and tender potatoes, it’s a comforting option for anyone looking for a simple, dairy-free casserole that’s perfect for any occasion.

Corn and Tomato Casserole

This corn and tomato casserole is a burst of freshness, with juicy tomatoes complementing the sweetness of corn. The addition of herbs and spices gives the dish a savory depth of flavor while keeping it light and vibrant. Perfect for summer, this dish can also be enjoyed year-round as a side or even a light main dish. It’s a delightful, dairy-free casserole with a refreshing tomato-corn combination that is full of flavor.

Ingredients:

• 2 cups fresh corn kernels (or frozen corn)
• 2 large tomatoes, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup vegetable broth
• 1/4 cup fresh basil, chopped (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. Heat olive oil in a skillet over medium heat. Add the diced onion and garlic, sautéing for 5 minutes until softened and fragrant.
3. Add the corn, tomatoes, oregano, garlic powder, salt, and pepper to the skillet. Stir well and cook for 5-7 minutes, allowing the tomatoes to soften and the corn to heat through.
4. Add the vegetable broth and bring to a simmer for 2 minutes.
5. Transfer the mixture into the prepared baking dish and spread evenly.
6. Bake for 20-25 minutes, until the casserole is heated through and the top is slightly golden.
7. Garnish with fresh basil before serving.

This corn and tomato casserole brings together the sweetness of corn and the juiciness of tomatoes, creating a light and refreshing dish. The combination of herbs like oregano and basil adds a savory complexity, while the vegetable broth enhances the flavors without overpowering them. This dairy-free casserole is perfect for those looking for a vibrant, flavorful side dish or a light summer meal. The burst of freshness from the tomatoes and corn makes it an easy-to-love recipe that will complement any meal.

Spicy Corn and Black Bean Casserole

This spicy corn and black bean casserole is a bold and flavorful dish that’s perfect for those who enjoy a bit of heat. The black beans add protein and richness, while the corn brings a natural sweetness to balance out the spiciness. A mix of chili powder, cumin, and jalapeños gives the casserole a smoky, spicy kick, making it a great dairy-free option for a hearty main dish or side.

Ingredients:

• 2 cups frozen corn kernels (or fresh corn)
• 1 can (15 oz) black beans, drained and rinsed
• 1 medium onion, diced
• 1 jalapeño, minced (optional for heat)
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup vegetable broth
• 1/4 cup fresh cilantro, chopped (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. Heat olive oil in a skillet over medium heat. Add the diced onion, garlic, and jalapeño (if using), and sauté for 5-7 minutes until softened and fragrant.
3. Add the corn, black beans, chili powder, cumin, smoked paprika, salt, and pepper to the skillet. Stir to combine and cook for another 5 minutes.
4. Pour in the vegetable broth and stir well, allowing the mixture to simmer for 2-3 minutes to meld the flavors together.
5. Transfer the mixture into the prepared baking dish and spread evenly.
6. Bake for 20-25 minutes, until heated through and slightly crispy on top.
7. Garnish with fresh cilantro before serving.

This spicy corn and black bean casserole is packed with flavor, offering a satisfying combination of heat, sweetness, and savory goodness. The black beans provide protein, while the corn balances out the spiciness with its natural sweetness. Topped with cilantro, this dairy-free casserole is the perfect dish for anyone who enjoys a bit of spice and flavor in their meals. It’s a hearty, nutritious option that can serve as both a side dish or a main course.

Corn and Zucchini Casserole

This corn and zucchini casserole combines the best of both vegetables, offering a refreshing dish that is light yet hearty. The zucchini adds moisture and texture, while the corn provides a sweet crunch. The seasoning of herbs and garlic enhances the vegetables, making it an ideal side for any meal. With its creamy consistency, this dairy-free casserole is a delicious way to enjoy the flavors of summer, perfect for a light dinner or as part of a larger spread.

Ingredients:

• 2 medium zucchinis, diced
• 2 cups fresh or frozen corn kernels
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup breadcrumbs (optional for crunch)
• 1/4 cup fresh parsley, chopped (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Add diced onion and garlic, sautéing until softened, about 5-7 minutes.
3. Add the zucchini and corn to the skillet, stirring to combine. Season with oregano, salt, and pepper, and cook for another 5-7 minutes, until the zucchini begins to soften.
4. Transfer the mixture to the prepared baking dish and spread evenly.
5. Optionally, sprinkle breadcrumbs on top for added texture and crunch.
6. Bake for 20-25 minutes, until the vegetables are tender and the top is golden and crispy.
7. Garnish with fresh parsley before serving.

This corn and zucchini casserole is a fresh, dairy-free dish that’s both light and satisfying. The combination of zucchini and corn creates a balanced texture, while the herbs and garlic add depth of flavor. Whether served as a side dish or as a light main, it’s a great way to enjoy summer produce year-round. The crunchy topping adds an extra layer of appeal, making this casserole a versatile and wholesome addition to any meal.

Corn and Spinach Casserole

This corn and spinach casserole is a vibrant and nutritious dish that brings together the richness of spinach with the sweet crunch of corn. It’s flavored with a medley of seasonings, including garlic and onion, that elevate the natural flavors of the vegetables. This dairy-free casserole is ideal for those looking for a light yet flavorful side that’s packed with green goodness. It’s perfect for busy weeknights or as a colorful addition to any holiday meal.

Ingredients:

• 2 cups fresh spinach, chopped
• 2 cups frozen or fresh corn kernels
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp dried basil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup vegetable broth
• 1/4 cup gluten-free breadcrumbs (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add diced onion and garlic, and sauté for 5-7 minutes until fragrant and softened.
3. Add the spinach to the skillet and cook until wilted, about 3-4 minutes.
4. Stir in the corn, basil, salt, and pepper, cooking for another 3-4 minutes to combine the flavors. Add the vegetable broth and cook for 2-3 more minutes, letting the mixture simmer.
5. Transfer the mixture to the prepared baking dish, spreading it evenly.
6. If using breadcrumbs, sprinkle them on top for a crispy finish.
7. Bake for 20-25 minutes, until the top is golden and the casserole is heated through.
8. Serve warm, garnished with additional fresh herbs if desired.

This corn and spinach casserole is both vibrant and nourishing, offering a delicious balance of flavors. The combination of sweet corn and earthy spinach, enhanced with garlic and basil, makes for a comforting yet light dish. It’s a great way to sneak in some greens while enjoying the sweetness of corn. Perfect for any meal, this dairy-free casserole is easy to prepare and brings a burst of color and flavor to the table.

Cheesy Corn Casserole (Dairy-Free)

This dairy-free “cheesy” corn casserole uses a plant-based cheese alternative to give you all the creamy, cheesy goodness of the classic dish without any dairy. The result is a satisfying and hearty casserole that still has that familiar comfort food appeal. The corn retains its natural sweetness, while the plant-based cheese and seasonings bring richness and depth. This casserole is perfect for those who want to enjoy the comforting flavors of a cheesy casserole without the dairy.

Ingredients:

• 2 cups fresh or frozen corn kernels
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup dairy-free cheese shreds (cheddar-style or mozzarella-style)
• 1/4 cup almond milk (or other dairy-free milk)
• 1 tbsp olive oil
• 1/2 tsp ground turmeric (for color and flavor)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh cilantro or green onions, chopped (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing for about 5-7 minutes until softened and fragrant.
3. Stir in the corn, turmeric, salt, and pepper. Cook for another 3-4 minutes to allow the flavors to meld.
4. Add the dairy-free cheese and almond milk to the skillet. Stir until the cheese begins to melt and the mixture becomes creamy, about 3-4 minutes.
5. Transfer the mixture into the prepared baking dish and spread it evenly.
6. Bake for 20-25 minutes, until the casserole is bubbly and the top is slightly golden.
7. Garnish with chopped cilantro or green onions before serving.

This dairy-free cheesy corn casserole gives you all the indulgence of a classic cheesy dish without the dairy. The plant-based cheese provides the creamy, melt-in-your-mouth texture, while the corn adds a natural sweetness. The addition of turmeric gives the casserole a rich golden hue, making it even more inviting. Ideal for those on a dairy-free diet, this casserole is a flavorful, comforting option that will satisfy your cheesy cravings.

Note: More recipes are coming soon!