35+ Must-Try Friday Dairy-Free Corn Recipes for a Flavorful Night

If you’re looking to add a little excitement to your Friday dinners while staying dairy-free, corn is the perfect ingredient to focus on.

Corn is not only naturally sweet and flavorful, but it also pairs well with a wide variety of ingredients, making it an incredibly versatile option for dairy-free recipes.

Whether you’re craving a hearty chili, crispy fritters, or a refreshing salad, corn can easily take center stage in any dish.

From light side dishes to filling mains, our collection of over 35 dairy-free corn recipes will offer you plenty of delicious options to enjoy a satisfying meal on your next Friday night.

These recipes are simple, nourishing, and guaranteed to make your Friday night meals both exciting and dairy-free.

35+ Must-Try Friday Dairy-Free Corn Recipes for a Flavorful Night

With over 35 dairy-free corn recipes to choose from, your Friday nights will never be boring again.

Whether you’re entertaining guests, feeding the family, or just looking for something quick and easy, there’s a corn dish to suit every craving.

From corn chowders to savory tacos, these recipes bring the best of fresh, dairy-free ingredients together in exciting and mouthwatering ways.

So next Friday, skip the dairy and dive into one of these delicious corn creations—you’ll be amazed at how satisfying and delicious dairy-free meals can be.

Dairy-Free Corn Fritters

These crispy, golden-brown corn fritters are a perfect dairy-free treat for any Friday meal. Made with sweet corn kernels, fresh herbs, and a light, dairy-free batter, these fritters are ideal for breakfast, lunch, or dinner. Paired with a tangy dairy-free dipping sauce or as a side dish, these corn fritters are sure to be a crowd-pleaser.

Ingredients

• 2 cups corn kernels (fresh or frozen)
• 1/2 cup all-purpose flour
• 1/4 cup cornmeal
• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1 tsp baking powder
• 2/3 cup water (or more if needed)
• 2 tbsp olive oil (for frying)

Instructions

1. In a large bowl, combine the corn kernels, flour, cornmeal, green onions, cilantro, salt, pepper, garlic powder, and baking powder.
2. Slowly add water and stir until a thick batter forms. Adjust the water amount if needed.
3. Heat a non-stick skillet or frying pan over medium heat and add the olive oil.
4. Drop spoonfuls of the batter into the pan, flattening them slightly. Cook for 2-3 minutes on each side, or until golden brown and crispy.
5. Remove the fritters from the pan and place them on paper towels to drain any excess oil.
6. Serve hot with your favorite dipping sauce or as a side dish.

Dairy-free corn fritters are a versatile and delicious option for a Friday meal. They provide a perfect balance of crispy texture on the outside and soft, flavorful corn on the inside. These fritters can be enjoyed as a snack, side dish, or even as a main course paired with a fresh salad or dairy-free sauce. They’re easy to make, customizable with different herbs and spices, and perfect for anyone looking for a tasty, dairy-free option.

Dairy-Free Creamed Corn

This dairy-free creamed corn recipe offers all the richness and creaminess of the traditional dish without any dairy. A combination of coconut milk and vegetable broth creates a velvety texture, while fresh corn adds natural sweetness and flavor. Perfect as a comforting side dish, it pairs well with any main course and is a great addition to holiday meals or casual dinners.

Ingredients

• 4 cups fresh corn kernels (or 2 cans of corn, drained)
• 1 cup coconut milk (full-fat for extra creaminess)
• 1/2 cup vegetable broth
• 1/4 cup chopped onions
• 2 tbsp olive oil
• 1 tbsp cornstarch
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika
• Fresh parsley for garnish (optional)

Instructions

1. Heat olive oil in a large pan over medium heat. Add the chopped onions and sauté until soft and translucent, about 3 minutes.
2. Add the corn kernels to the pan and cook for another 3 minutes, stirring occasionally.
3. In a small bowl, whisk together the coconut milk, vegetable broth, cornstarch, salt, pepper, and smoked paprika until smooth.
4. Pour the coconut milk mixture into the pan with the corn and stir to combine.
5. Bring the mixture to a simmer and cook for about 5-7 minutes, stirring occasionally, until the sauce thickens to a creamy consistency.
6. Taste and adjust seasoning if necessary, adding more salt or pepper to your liking.
7. Garnish with fresh parsley if desired and serve warm.

Dairy-free creamed corn is a creamy, comforting dish that rivals its dairy-laden counterpart. The combination of coconut milk and vegetable broth delivers a rich and satisfying texture without the need for dairy. This dish can be easily made in under 20 minutes, making it a great addition to any meal. Whether you’re serving it as a side for a weeknight dinner or as part of a larger holiday feast, this dairy-free creamed corn will quickly become a favorite.

Dairy-Free Corn Chowder

This hearty dairy-free corn chowder is packed with vegetables, fresh corn, and a rich broth that simulates the creamy comfort of traditional chowders. With a base made from coconut milk and vegetable broth, this chowder is naturally creamy and incredibly flavorful. It’s perfect for cozying up on a Friday evening and can be served with dairy-free bread or crackers for extra satisfaction.

Ingredients

• 3 cups corn kernels (fresh or frozen)
• 2 cups vegetable broth
• 1 cup coconut milk
• 2 medium potatoes, peeled and diced
• 1/2 cup chopped celery
• 1/2 cup chopped onions
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1/2 tsp thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onions, celery, and garlic, and sauté until softened, about 5 minutes.
2. Add the diced potatoes, vegetable broth, and coconut milk to the pot. Bring to a boil, then reduce the heat and let it simmer for 10-15 minutes, or until the potatoes are tender.
3. Add the corn kernels and thyme to the pot and stir to combine. Continue to cook for another 5 minutes, until the corn is heated through.
4. Use an immersion blender to partially blend the soup to your desired consistency, leaving some chunks for texture.
5. Season with salt and pepper to taste and let the soup simmer for a few more minutes.
6. Serve hot, garnished with fresh parsley, and enjoy!

This dairy-free corn chowder is a warm and comforting bowl of goodness that satisfies without any dairy. The creamy texture from the coconut milk and the sweetness from the corn make this soup a delightful dish to enjoy on a chilly Friday evening. Whether served as a light dinner or paired with your favorite bread, this corn chowder is sure to become a regular in your meal rotation, providing both nutrition and comfort in every spoonful.

Dairy-Free Corn Salad with Avocado

This refreshing dairy-free corn salad combines sweet corn, creamy avocado, and vibrant vegetables in a tangy lime dressing. It’s a perfect side dish or light main course for a Friday dinner or picnic. With its balance of flavors and textures, this salad is a crowd-pleaser and can be easily customized to suit your preferences. Plus, it’s packed with nutrients and can be made in under 20 minutes.

Ingredients

• 3 cups fresh corn kernels (or 2 cans of corn, drained)
• 1 ripe avocado, diced
• 1/2 red onion, finely chopped
• 1/2 cup chopped cherry tomatoes
• 1/4 cup chopped cilantro
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp chili powder (optional)

Instructions

1. In a large mixing bowl, combine the corn, avocado, red onion, cherry tomatoes, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, salt, pepper, and chili powder (if using).
3. Drizzle the dressing over the corn mixture and gently toss to combine.
4. Taste and adjust seasoning if needed.
5. Serve immediately as a refreshing side dish, or refrigerate for an hour for the flavors to meld.

This dairy-free corn salad with avocado is an easy-to-make, healthy, and flavorful dish perfect for any occasion. The creamy avocado pairs beautifully with the sweetness of the corn and the tangy lime dressing. It’s a versatile salad that can be served at a barbecue, picnic, or as a side with any main course. The addition of fresh vegetables and herbs enhances the taste and gives it a refreshing crunch, making it a perfect choice for a light, nutritious Friday meal.

Dairy-Free Cornbread Muffins

These dairy-free cornbread muffins are moist, fluffy, and packed with the classic savory sweetness that cornbread lovers adore. Made with almond milk and dairy-free butter, these muffins are perfect for those avoiding dairy but still craving a comforting, home-baked treat. They make an excellent side for soups, stews, or as a quick snack.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup almond milk (or any dairy-free milk)
• 1/4 cup dairy-free butter, melted
• 2 tbsp apple cider vinegar
• 1/4 cup vegetable oil

Instructions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, combine the almond milk, melted dairy-free butter, apple cider vinegar, and vegetable oil.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool for a few minutes before serving.

These dairy-free cornbread muffins are a perfect addition to any meal, offering a slightly sweet, crumbly texture that pairs wonderfully with soups, chili, or even on their own as a snack. They are quick to prepare, and the results are always delicious. Whether you’re hosting a family dinner or craving a warm, comforting side, these cornbread muffins are sure to hit the spot. They are also customizable, with options to add in extras like jalapeños, corn kernels, or dairy-free cheese for extra flavor.

Dairy-Free Corn and Black Bean Tacos

These dairy-free corn and black bean tacos are a flavorful, plant-based meal that’s perfect for a Friday night dinner. Filled with protein-packed black beans, sweet corn, and a zesty lime dressing, these tacos are easy to make, customizable, and full of vibrant flavors. You can top them with your favorite dairy-free toppings, such as avocado, salsa, or cilantro, for a satisfying meal.

Ingredients

• 2 cups corn kernels (fresh or frozen)
• 1 can black beans, drained and rinsed
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1/2 cup salsa
• 1 avocado, sliced
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the corn and black beans to the skillet, along with cumin, chili powder, garlic powder, salt, and pepper.
2. Cook for 5-7 minutes, stirring occasionally, until heated through and the corn begins to brown slightly.
3. Warm the tortillas in a separate pan or microwave.
4. Assemble the tacos by spooning the corn and black bean mixture onto each tortilla.
5. Top with salsa, sliced avocado, and a sprinkle of fresh cilantro.
6. Serve with lime wedges on the side for added zest.

Dairy-free corn and black bean tacos are a vibrant and satisfying meal that can be prepared in less than 20 minutes. The combination of sweet corn, creamy black beans, and zesty seasonings creates a delicious taco filling that is both nutritious and flavorful. These tacos are highly customizable, allowing you to add your favorite toppings or adjust the seasoning to your taste. Whether you’re enjoying them for Taco Tuesday or a quick Friday night dinner, these tacos are a fun and delicious way to enjoy a plant-based, dairy-free meal.

Dairy-Free Corn and Zucchini Stir-Fry

This vibrant dairy-free corn and zucchini stir-fry is a quick, easy, and healthy meal perfect for any Friday night. The combination of sweet corn and tender zucchini, tossed in a savory stir-fry sauce, makes for a satisfying and flavorful dish. Packed with vegetables and minimal ingredients, this stir-fry is great for a light yet filling dinner, and it pairs wonderfully with rice or quinoa.

Ingredients

• 2 cups fresh corn kernels (or 1 can of corn, drained)
• 2 medium zucchinis, sliced into half-moons
• 1/2 red bell pepper, julienned
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp olive oil
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 tbsp rice vinegar
• 1 tbsp sesame seeds (optional)
• Fresh cilantro for garnish (optional)

Instructions

1. Heat the olive oil and sesame oil in a large skillet or wok over medium heat.
2. Add the garlic and ginger, and sauté for about 1 minute, or until fragrant.
3. Add the zucchini and red bell pepper to the pan, cooking for 3-4 minutes, until the vegetables are tender but still crisp.
4. Stir in the corn kernels and cook for an additional 2-3 minutes.
5. Pour the soy sauce and rice vinegar over the vegetables and stir to coat evenly. Cook for another 2 minutes, allowing the flavors to meld.
6. Serve hot, garnished with sesame seeds and fresh cilantro if desired.

This dairy-free corn and zucchini stir-fry is a simple yet flavorful dish that’s quick to prepare and perfect for a light dinner. The balance of sweet corn, savory soy sauce, and fresh vegetables makes for a satisfying meal that is both healthy and delicious. The sesame oil and rice vinegar give the dish an extra layer of depth, while the sesame seeds and cilantro add a finishing touch of crunch and freshness. Whether served on its own or alongside grains like rice or quinoa, this stir-fry is a wonderful way to enjoy vibrant, seasonal vegetables.

Dairy-Free Corn and Sweet Potato Hash

This dairy-free corn and sweet potato hash is a hearty, flavorful, and nutritious meal, ideal for a Friday brunch or dinner. The natural sweetness of the roasted sweet potatoes pairs beautifully with the tender corn, and the dish is seasoned with aromatic spices to create a comforting, satisfying hash. It’s easy to prepare, customizable, and can be served as a standalone meal or as a side dish.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 cup fresh corn kernels (or 1 can of corn, drained)
• 1/2 red onion, finely chopped
• 1/2 red bell pepper, chopped
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 tsp turmeric
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. Spread the diced sweet potatoes on a baking sheet and drizzle with 1 tablespoon of olive oil. Toss to coat evenly and roast for 20-25 minutes, or until tender and slightly caramelized.
3. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the red onion and bell pepper, and sauté until softened, about 5 minutes.
4. Add the corn kernels to the skillet and cook for another 2 minutes.
5. Stir in the roasted sweet potatoes, smoked paprika, cumin, turmeric, salt, and pepper. Toss everything together and cook for 3-4 minutes, allowing the flavors to meld.
6. Garnish with fresh parsley before serving.

This dairy-free corn and sweet potato hash is a delightful, nutrient-packed dish perfect for any time of day. The combination of caramelized sweet potatoes and sweet corn, along with a medley of spices, makes this dish both comforting and flavorful. It’s a versatile recipe that can easily be adjusted to include other vegetables or seasonings to suit your taste. Whether enjoyed for brunch, lunch, or dinner, this hash is a great way to incorporate wholesome ingredients into your meal in a delicious and satisfying way.

Dairy-Free Corn and Tomato Soup

This dairy-free corn and tomato soup is a fresh and vibrant take on a classic comfort food. The sweetness of the corn and the tangy richness of tomatoes come together in a creamy, satisfying soup that’s entirely dairy-free. Made with coconut milk, this soup has a velvety texture, and it’s packed with nutrients and flavor. Perfect for a cozy Friday dinner, it pairs wonderfully with crusty dairy-free bread.

Ingredients

• 2 cups fresh corn kernels (or 1 can of corn, drained)
• 2 cups canned crushed tomatoes
• 1 medium onion, chopped
• 1/2 cup coconut milk
• 1 cup vegetable broth
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 tsp dried basil
• 1/4 tsp cumin
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
2. Stir in the corn, crushed tomatoes, vegetable broth, coconut milk, basil, cumin, salt, and pepper. Bring the mixture to a simmer.
3. Let the soup simmer for 10-15 minutes to allow the flavors to meld.
4. Use an immersion blender to blend the soup to your desired consistency, leaving some chunks of corn and tomato for texture. Alternatively, blend in batches using a regular blender.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh basil if desired.

This dairy-free corn and tomato soup is a comforting and flavorful dish that is both satisfying and nutritious. The combination of sweet corn and tangy tomatoes, along with the creaminess of coconut milk, creates a well-balanced, delicious soup that’s perfect for a cozy meal. It’s easy to make, requires minimal ingredients, and can be prepared in under 30 minutes. Whether served on its own or with a slice of dairy-free bread, this soup is a warm and comforting way to end the week with a dairy-free delight.

Dairy-Free Corn and Coconut Fritters

These dairy-free corn and coconut fritters are a delicious and crispy treat, perfect for a light appetizer or side dish. The sweet corn kernels combined with shredded coconut create a unique flavor, while the batter holds everything together perfectly. These fritters are easy to make, gluten-free, and serve as a delightful addition to your Friday dinner. Crispy on the outside and tender on the inside, these fritters are sure to impress.

Ingredients

• 1 1/2 cups fresh corn kernels (or 1 can of corn, drained)
• 1/2 cup shredded coconut (unsweetened)
• 1/4 cup rice flour (or gluten-free flour)
• 1/2 tsp baking powder
• 1/4 tsp turmeric
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped cilantro (optional)
• 1/4 cup water (or more as needed)
• 2 tbsp coconut oil for frying

Instructions

1. In a large bowl, combine the corn kernels, shredded coconut, rice flour, baking powder, turmeric, salt, and black pepper.
2. Add water little by little, mixing until a thick batter forms. If needed, add more water to achieve a thick, scoopable consistency.
3. Stir in chopped cilantro, if using.
4. Heat coconut oil in a frying pan over medium heat. Once hot, scoop spoonfuls of the batter into the pan, flattening them slightly to form small fritters.
5. Fry the fritters for about 2-3 minutes on each side or until golden brown and crispy.
6. Remove from the pan and drain on paper towels to remove excess oil. Serve hot with a side of dairy-free dipping sauce, such as a tangy salsa or vegan yogurt dip.

These dairy-free corn and coconut fritters are a crispy and flavorful treat that offers a satisfying contrast in texture. The combination of corn and coconut creates a delightful tropical flavor, while the light batter ensures each fritter remains crispy on the outside and tender on the inside. Perfect for serving as a snack, appetizer, or side dish, these fritters are easy to make and sure to be a hit at any gathering. Paired with a fresh dipping sauce, they make for a fun, dairy-free addition to any meal.

Dairy-Free Corn and Chickpea Patties

These dairy-free corn and chickpea patties are packed with protein and fiber, making them an excellent choice for a healthy and filling Friday meal. The combination of corn, chickpeas, and a few flavorful spices results in patties that are crispy on the outside and soft on the inside. These patties are perfect for serving in a bun as a burger, in wraps, or alongside a fresh salad for a complete meal.

Ingredients

• 1 1/2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 1 cup fresh corn kernels (or 1 can of corn, drained)
• 1/2 cup breadcrumbs (use gluten-free if needed)
• 1/4 cup finely chopped onion
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp chopped parsley
• Olive oil for frying

Instructions

1. In a food processor, combine the chickpeas, corn, breadcrumbs, onion, garlic, cumin, smoked paprika, salt, and pepper. Pulse until the mixture is well combined, but still chunky.
2. Transfer the mixture to a bowl and stir in the chopped parsley.
3. Shape the mixture into small patties, about 2-3 inches in diameter.
4. Heat a little olive oil in a skillet over medium heat. Fry the patties in batches for about 3-4 minutes on each side, or until golden brown and crispy.
5. Remove from the skillet and drain on paper towels. Serve warm in a bun with your favorite toppings, or alongside a salad for a light meal.

These dairy-free corn and chickpea patties are a satisfying, protein-packed alternative to traditional meat-based burgers. The combination of corn and chickpeas creates a flavorful, hearty patty that’s both filling and nutritious. The addition of spices like cumin and smoked paprika gives the patties a savory depth, making them perfect for any occasion. Whether served as a main dish in a bun, or as a side alongside fresh greens, these patties are a delicious and wholesome option for a dairy-free Friday meal.

Dairy-Free Corn Pudding

This dairy-free corn pudding is a comforting, rich dish that’s perfect for a Friday night dinner or holiday gathering. The natural sweetness of the corn is enhanced by a creamy coconut milk base, and the dish is baked to a golden perfection. This version is completely dairy-free, but it still maintains the rich, indulgent flavor of traditional corn pudding. It’s an easy-to-make, crowd-pleasing side that pairs beautifully with roasted meats or as a standalone meal.

Ingredients

• 2 cups fresh corn kernels (or 2 cans of corn, drained)
• 1 cup coconut milk (or any dairy-free milk)
• 2 tbsp cornstarch
• 2 tbsp maple syrup or sugar
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp turmeric (optional, for color)
• 2 tbsp coconut oil (or dairy-free butter)
• 1/4 cup chopped green onions (optional)

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a blender, combine the corn, coconut milk, cornstarch, maple syrup, salt, pepper, and turmeric (if using). Blend until smooth and creamy.
3. Pour the mixture into a greased baking dish and stir in melted coconut oil.
4. Bake for 30-35 minutes, or until the pudding is set and golden on top.
5. Garnish with chopped green onions before serving, if desired. Serve warm.

This dairy-free corn pudding is a creamy, savory dish that’s perfect for any occasion. With its rich coconut milk base and the natural sweetness of the corn, it’s a comforting side dish that’s both indulgent and light. Whether served as a side dish at a family dinner or as part of a holiday feast, this corn pudding is sure to be a hit. It’s easy to prepare, and the results are always delicious. With its smooth texture and slight sweetness, it’s a versatile dish that complements any meal, making it an ideal choice for a dairy-free Friday dinner.

Dairy-Free Corn and Avocado Salad

This dairy-free corn and avocado salad is a refreshing and nutritious dish that’s perfect for a light and healthy Friday meal. The creamy avocado pairs beautifully with the sweet, crisp corn, and the addition of fresh herbs and tangy dressing makes this salad a flavorful, satisfying option. It’s quick to prepare, and the combination of healthy fats, fiber, and vitamins makes it an excellent addition to any meal.

Ingredients

• 2 cups fresh corn kernels (or 1 can of corn, drained)
• 2 ripe avocados, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• 1 tbsp lime juice
• Salt and pepper to taste
• 1/2 tsp chili powder (optional)

Instructions

1. In a large mixing bowl, combine the corn kernels, diced avocados, red onion, cherry tomatoes, and fresh cilantro.
2. Drizzle the olive oil and lime juice over the ingredients and toss gently to combine.
3. Season with salt, pepper, and chili powder (if using), adjusting the flavors to your taste.
4. Serve immediately, or chill in the fridge for 20 minutes before serving.

This dairy-free corn and avocado salad is a vibrant and healthy dish that’s perfect for any meal. The creaminess of the avocado and the sweetness of the corn create a delicious contrast in texture, while the fresh cilantro and lime juice provide a burst of flavor. This salad is versatile and can be served as a side dish, light lunch, or even as a topping for tacos or grilled meats. With minimal ingredients and simple preparation, it’s a quick and satisfying option for a dairy-free Friday meal.

Dairy-Free Corn and Bean Chili

This hearty dairy-free corn and bean chili is a flavorful and filling dish that’s perfect for a cozy Friday dinner. The combination of sweet corn, hearty beans, and spices creates a rich, comforting chili that’s packed with plant-based protein and fiber. It’s a great option for vegans and those avoiding dairy, and it can be easily customized with your favorite veggies or toppings.

Ingredients

• 2 cups fresh corn kernels (or 1 can of corn, drained)
• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 bell pepper, chopped
• 1 can diced tomatoes (14 oz)
• 1 tbsp olive oil
• 2 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 cups vegetable broth
• Fresh cilantro for garnish (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, bell pepper, and garlic, and sauté for about 5 minutes, or until softened.
2. Stir in the chili powder, cumin, and smoked paprika, and cook for another minute until fragrant.
3. Add the corn kernels, black beans, kidney beans, diced tomatoes, and vegetable broth to the pot. Stir to combine.
4. Bring the chili to a simmer, then reduce the heat and cook for 20-30 minutes, allowing the flavors to meld together.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro if desired.

This dairy-free corn and bean chili is a perfect, comforting dish for chilly evenings. The combination of sweet corn, hearty beans, and savory spices creates a satisfying and filling meal that’s full of flavor. It’s a great option for anyone looking for a plant-based meal that doesn’t compromise on taste or richness. This chili can easily be customized with additional vegetables, spices, or toppings to suit your preferences, making it a versatile and crowd-pleasing choice for a dairy-free Friday dinner.

Dairy-Free Corn Tacos

These dairy-free corn tacos are a fun, easy-to-make meal that’s full of flavor and perfect for a Friday taco night. The corn provides a natural sweetness that pairs beautifully with the savory, seasoned fillings. You can fill these tacos with your favorite toppings, from fresh avocado and salsa to crispy lettuce and cilantro, for a satisfying and healthy dairy-free dinner.

Ingredients

• 1 cup fresh corn kernels (or 1 can of corn, drained)
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, sliced
• 1/2 cup chopped lettuce
• 1/2 cup salsa or pico de gallo
• Fresh cilantro for garnish

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the corn kernels and cook for 5-7 minutes, stirring occasionally, until they are lightly browned.
2. Stir in the cumin, chili powder, garlic powder, salt, and pepper. Cook for another 2-3 minutes, allowing the spices to coat the corn evenly.
3. Warm the corn tortillas in a dry skillet or microwave for a few seconds until pliable.
4. Assemble the tacos by placing a spoonful of the seasoned corn in each tortilla.
5. Top with sliced avocado, chopped lettuce, salsa, and fresh cilantro. Serve immediately.

These dairy-free corn tacos are a fresh and flavorful option for taco night that’s both light and satisfying. The combination of sweet corn and savory spices makes for a delicious filling that’s perfect for customizing with your favorite toppings. Whether you’re enjoying them as a quick weeknight dinner or as part of a fun taco bar with friends and family, these tacos are a delicious and easy way to enjoy a dairy-free meal that doesn’t compromise on flavor.

Note: More recipes are coming soon!