50+ Delicious Holiday Dairy-Free Corn Recipes for Every Meal

The holiday season is a time for gathering around the table, sharing delicious meals with friends and family, and celebrating traditions.

For those following a dairy-free diet, finding holiday recipes that are both satisfying and festive can be a challenge.

Thankfully, corn is an incredibly versatile ingredient that can be transformed into a wide variety of mouthwatering dishes perfect for holiday celebrations.

Whether you’re looking for a comforting side dish, a flavorful appetizer, or a sweet treat to round off your meal, corn can easily take center stage in many dairy-free recipes.

In this article, we’ve curated 50+ holiday dairy-free corn recipes to inspire your next festive feast.

From creamy corn chowders and hearty casseroles to vibrant salads and savory salsas, these recipes showcase corn’s natural sweetness and versatility, all while being completely dairy-free.

No matter the occasion, these dishes are sure to please both dairy-free and non-dairy-free guests alike, making your holiday meal more inclusive and delicious.

50+ Delicious Holiday Dairy-Free Corn Recipes for Every Meal

Dairy-free holiday recipes don’t have to be bland or boring.

With the rich and sweet flavor of corn, you can create a variety of dishes that will enhance your holiday meals.

Whether you’re preparing a comforting soup, a savory side, or a festive dessert, corn can provide the perfect base for dairy-free creations that everyone can enjoy.

By incorporating these 50+ holiday dairy-free corn recipes into your celebration, you’re sure to impress your guests and offer a range of delicious options that cater to all dietary needs.

So, get ready to cook up some festive corn-filled dishes this holiday season!

Holiday Dairy-Free Creamed Corn

This rich and creamy dairy-free creamed corn is perfect for holiday gatherings. With a velvety texture achieved through coconut milk, this dish provides a delightful and comforting side that everyone can enjoy. Packed with flavor from garlic, onion, and a hint of sweetness, it’s the perfect addition to your festive table.

Ingredients:

• 4 cups fresh or frozen corn kernels
• 1 cup canned coconut milk (full-fat)
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup vegetable broth
• 1 tsp sugar
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 3-4 minutes.
2. Add the corn kernels to the skillet and stir to combine with the onion and garlic.
3. Pour in the coconut milk and vegetable broth. Stir everything together, making sure the corn is evenly coated.
4. Add the sugar, salt, and pepper, adjusting to taste. Let the mixture simmer for 10-12 minutes, stirring occasionally, until the corn is tender and the sauce has thickened to a creamy consistency.
5. If you prefer a smoother texture, you can mash a portion of the corn with a potato masher.
6. Garnish with fresh parsley and serve warm.

This holiday dairy-free creamed corn offers a comforting and creamy alternative to traditional versions made with dairy. The coconut milk provides a luxurious texture without overwhelming the flavor of the corn, making it an excellent side dish for any holiday meal. Whether you’re serving it at Thanksgiving or a festive dinner, this dish is sure to be a crowd-pleaser that everyone can enjoy, regardless of dietary restrictions.

Spicy Dairy-Free Cornbread

This dairy-free cornbread has the perfect balance of sweet and spicy flavors, making it an exciting side dish for the holiday season. Infused with a touch of chili powder and jalapeños, it delivers just the right amount of heat without overpowering the rich corn flavor. It’s perfect for pairing with soups, stews, or roasted meats.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup coconut sugar or maple syrup
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper (optional)
• 1/2 cup unsweetened almond milk
• 1/4 cup olive oil
• 2 large eggs (or egg substitute)
• 1 jalapeño, finely chopped
• 1/2 cup fresh corn kernels (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan.
2. In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt, chili powder, and cayenne pepper (if using).
3. In a separate bowl, whisk together the almond milk, olive oil, and eggs.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped jalapeño and fresh corn kernels.
5. Pour the batter into the prepared pan and spread it evenly.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
7. Allow the cornbread to cool slightly before slicing and serving.

This spicy dairy-free cornbread adds a bold twist to the classic holiday favorite. The heat from the jalapeño and the warmth from the chili powder make it a perfect accompaniment to rich, savory dishes like chili, roasted turkey, or baked beans. Its slightly sweet flavor balances the spice, creating a mouthwatering contrast. This cornbread is sure to be a standout dish at your holiday feast, offering a delicious option for those following a dairy-free lifestyle.

Sweet Holiday Corn Salad with Avocado

This vibrant, refreshing holiday corn salad combines sweet corn, creamy avocado, and a tangy dressing to create a festive dish that’s perfect for any celebration. The addition of cilantro and lime gives it a zesty punch, making it a great side to serve alongside heavier holiday mains like roast meats or vegetarian casseroles.

Ingredients:

• 4 cups corn kernels (fresh, frozen, or grilled)
• 2 ripe avocados, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tbsp olive oil
• 2 tbsp fresh lime juice
• 1 tsp agave syrup or honey
• Salt and pepper, to taste
• 1/4 tsp smoked paprika (optional)

Instructions:

1. If using fresh corn, cook the corn on the cob in boiling water for about 5 minutes, then remove the kernels by slicing down the cob. If using frozen corn, simply thaw and drain it.
2. In a large mixing bowl, combine the corn kernels, diced avocados, chopped red onion, and cilantro.
3. In a small bowl, whisk together the olive oil, lime juice, agave syrup, salt, pepper, and smoked paprika (if using).
4. Pour the dressing over the corn mixture and gently toss to combine, being careful not to mash the avocado.
5. Taste and adjust seasoning as needed. Serve immediately or chill in the refrigerator for 30 minutes before serving.

This sweet holiday corn salad with avocado is a light, fresh addition to any holiday meal. The combination of sweet corn and creamy avocado offers a delightful contrast, while the cilantro and lime provide a bright and zesty flavor. Perfect for those seeking a dairy-free side dish, this salad pairs wonderfully with grilled meats, tacos, or as a standalone dish for a lighter holiday spread. Its beautiful colors and refreshing taste make it a festive option that will appeal to everyone at the table.

Dairy-Free Corn and Potato Chowder

This dairy-free corn and potato chowder is a hearty and creamy soup that’s perfect for cozy holiday meals. The combination of sweet corn, tender potatoes, and a flavorful vegetable broth creates a comforting dish that warms the soul. With a touch of coconut milk for richness, this chowder is both satisfying and dairy-free, making it suitable for everyone at the table.

Ingredients:

• 4 cups corn kernels (fresh, frozen, or canned)
• 2 large potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup canned coconut milk (full-fat)
• 1 tbsp olive oil
• 1 tsp thyme
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 4 minutes.
2. Add the diced potatoes, corn kernels, vegetable broth, and thyme. Stir everything together and bring the mixture to a boil.
3. Reduce the heat to low and let it simmer for 20-25 minutes, until the potatoes are tender.
4. Stir in the coconut milk, salt, and pepper, and cook for an additional 5 minutes. If you prefer a creamier texture, mash a portion of the potatoes and corn with a potato masher.
5. Garnish with fresh parsley and serve hot.

This dairy-free corn and potato chowder is the ultimate comfort food, offering a rich, velvety texture without any dairy. The coconut milk provides a creamy base, while the combination of sweet corn and hearty potatoes makes it both filling and satisfying. This dish is perfect for holiday gatherings, especially when served with a side of warm, crusty bread. It’s an excellent choice for those who want a comforting and flavorful soup without dairy, and it’s sure to be loved by everyone at your holiday table.

Roasted Corn and Butternut Squash Salad

This roasted corn and butternut squash salad is a delicious and colorful side dish that adds a touch of sweetness and earthiness to your holiday spread. Roasting the corn and squash brings out their natural flavors, and the tangy vinaigrette ties everything together. Perfect for both vegan and dairy-free diets, this salad is a great addition to any festive meal.

Ingredients:

• 3 cups corn kernels (fresh or frozen)
• 2 cups butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 tbsp maple syrup
• Salt and pepper, to taste
• 1/4 cup fresh cilantro, chopped
• 2 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 1 tbsp agave syrup
• 1/4 cup olive oil (for dressing)

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the corn kernels and butternut squash cubes on a baking sheet in a single layer.
2. Drizzle with olive oil, maple syrup, salt, and pepper, tossing to coat evenly. Roast in the oven for 25-30 minutes, or until the squash is tender and lightly browned, stirring halfway through.
3. While the vegetables are roasting, whisk together the red wine vinegar, Dijon mustard, agave syrup, and olive oil in a small bowl to make the dressing.
4. Once the corn and squash are roasted, transfer them to a large bowl. Drizzle the dressing over the roasted vegetables and toss to coat.
5. Garnish with chopped cilantro and serve warm or at room temperature.

This roasted corn and butternut squash salad is a vibrant and flavorful dish that works wonderfully as a holiday side. The natural sweetness of the corn and squash is complemented by the tangy vinaigrette, making each bite a perfect balance of flavors. With its beautiful colors and satisfying texture, this salad is not only visually appealing but also a fantastic choice for anyone looking for a dairy-free dish. It pairs perfectly with roasted meats, grilled vegetables, or as a standalone option for vegan guests.

Holiday Corn and Black Bean Tacos

These holiday corn and black bean tacos are a festive and healthy twist on a classic Mexican dish. Filled with a hearty mixture of black beans, corn, and spices, they’re topped with fresh avocado and a tangy dairy-free cilantro-lime crema. These tacos are perfect for a light holiday meal or as a tasty appetizer during a festive gathering.

Ingredients:

• 1 1/2 cups corn kernels (fresh or frozen)
• 1 can black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 ripe avocado, sliced
• Fresh cilantro, for garnish

For the Dairy-Free Cilantro-Lime Crema:

• 1/2 cup unsweetened coconut yogurt (or other dairy-free yogurt)
• 2 tbsp fresh lime juice
• 1 tbsp cilantro, chopped
• 1 tsp agave syrup
• Salt, to taste

Instructions:

1. In a skillet, heat the olive oil over medium heat. Add the corn kernels and black beans, along with the cumin, smoked paprika, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until heated through and slightly caramelized.
2. While the corn and beans are cooking, prepare the crema by whisking together the coconut yogurt, lime juice, cilantro, agave syrup, and salt in a small bowl.
3. Warm the corn tortillas in a dry skillet or microwave for a few seconds until pliable.
4. To assemble the tacos, spoon the corn and black bean mixture onto each tortilla. Top with avocado slices and drizzle with the cilantro-lime crema.
5. Garnish with fresh cilantro and serve immediately.

These holiday corn and black bean tacos are a fun and flavorful way to celebrate the season with a dairy-free twist. The creamy cilantro-lime crema adds a refreshing finish, while the combination of corn and black beans makes for a hearty, satisfying filling. These tacos are a great option for holiday gatherings, offering a light yet delicious dish that is both vegan and dairy-free. Whether you serve them as a main or as a festive appetizer, these tacos are sure to be a hit with everyone at your table.

Holiday Corn and Pecan Stuffing (Dairy-Free)

This dairy-free corn and pecan stuffing is a perfect holiday side dish, combining the sweetness of corn with the rich, nutty flavor of pecans. With fresh herbs and vegetable broth, this stuffing is both savory and satisfying. It’s a hearty and flavorful alternative for those looking for a dairy-free option that still has all the comforting qualities of traditional stuffing.

Ingredients:

• 4 cups corn kernels (fresh or frozen)
• 1 1/2 cups stale bread cubes (use gluten-free bread for a gluten-free version)
• 1/2 cup chopped pecans
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 cups vegetable broth
• 1 tsp thyme
• 1 tsp sage
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a baking dish with a little olive oil.
2. In a large skillet, heat olive oil over medium heat. Add the onion, celery, and garlic, and sauté until softened, about 5-7 minutes.
3. Add the corn kernels and pecans to the skillet and cook for another 3-4 minutes, allowing the corn to become slightly golden.
4. In a large mixing bowl, combine the sautéed vegetables with the bread cubes, thyme, sage, salt, and pepper.
5. Gradually pour in the vegetable broth, stirring to combine. The bread should absorb the liquid and become moist but not soggy.
6. Transfer the mixture to the prepared baking dish and bake for 25-30 minutes, or until the top is golden and crispy.
7. Garnish with chopped fresh parsley before serving.

This dairy-free corn and pecan stuffing brings together the natural sweetness of corn and the earthy crunch of pecans for a festive and delicious side dish. The fresh herbs, along with the savory vegetable broth, tie everything together, making this stuffing a flavorful and satisfying addition to your holiday feast. It’s an excellent choice for those avoiding dairy or gluten, and it pairs perfectly with roast meats, vegetables, or as a stand-alone dish. This stuffing is sure to be a crowd favorite!

Corn and Zucchini Fritters (Dairy-Free)

These crispy corn and zucchini fritters are a light and tasty dairy-free treat, ideal as an appetizer or side dish for your holiday meals. The combination of fresh corn, grated zucchini, and a touch of seasoning makes these fritters both flavorful and refreshing. They’re easy to make and can be served with a tangy dairy-free dipping sauce for an extra burst of flavor.

Ingredients:

• 2 cups corn kernels (fresh or frozen)
• 1 medium zucchini, grated and excess moisture squeezed out
• 1/2 cup gluten-free flour (or regular all-purpose flour)
• 2 tbsp fresh cilantro, chopped
• 2 green onions, chopped
• 1 clove garlic, minced
• 1 tsp cumin
• Salt and pepper, to taste
• 2 tbsp olive oil (for frying)

For the Dairy-Free Dipping Sauce:

• 1/2 cup coconut yogurt (or dairy-free yogurt of choice)
• 1 tbsp lime juice
• 1 tbsp fresh cilantro, chopped
• Salt, to taste

Instructions:

1. In a large bowl, combine the corn kernels, grated zucchini, cilantro, green onions, garlic, cumin, and flour. Season with salt and pepper.
2. Mix well until all ingredients are incorporated. If the mixture feels too wet, add more flour to reach a consistency where you can form patties.
3. Heat olive oil in a skillet over medium heat. Form the corn and zucchini mixture into small patties, about 2 inches in diameter.
4. Fry the patties in batches for 2-3 minutes on each side, until golden brown and crispy. Remove and drain on a paper towel.
5. For the dipping sauce, combine the coconut yogurt, lime juice, cilantro, and salt in a small bowl. Mix until smooth.
6. Serve the fritters warm with the dipping sauce on the side.

These corn and zucchini fritters are the perfect combination of crispy and fresh, making them a delightful addition to your holiday spread. The corn adds natural sweetness, while the zucchini provides a refreshing texture that keeps the fritters light. The tangy dairy-free dipping sauce complements the fritters beautifully, adding a burst of flavor. These fritters are ideal for serving as an appetizer or side dish, offering a flavorful and dairy-free option for all your guests to enjoy.

Maple-Balsamic Roasted Corn with Brussels Sprouts

This maple-balsamic roasted corn with Brussels sprouts is a delicious and visually stunning side dish for any holiday celebration. The sweetness of the maple syrup perfectly balances the tang of balsamic vinegar, while the corn and Brussels sprouts roast to caramelized perfection. It’s an elegant and flavorful dish that adds both color and taste to your festive table.

Ingredients:

• 2 cups corn kernels (fresh or frozen)
• 2 cups Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 1 tbsp balsamic vinegar
• Salt and pepper, to taste
• 1 tbsp fresh thyme, chopped (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the corn kernels and Brussels sprouts with olive oil, maple syrup, balsamic vinegar, salt, and pepper.
3. Spread the mixture in an even layer on the prepared baking sheet and roast for 25-30 minutes, stirring once halfway through, until the Brussels sprouts are tender and caramelized and the corn is golden.
4. Remove from the oven and sprinkle with fresh thyme, if desired.
5. Serve warm as a side dish.

This maple-balsamic roasted corn with Brussels sprouts is the perfect combination of sweet and savory flavors, making it a fantastic side dish for the holiday season. The caramelized Brussels sprouts and sweet corn are elevated by the rich maple syrup and tangy balsamic vinegar, creating a sophisticated yet simple dish. Whether paired with roasted meats or enjoyed as a standalone vegan dish, this roasted vegetable medley will be a hit at your holiday gathering. Its balance of flavors and textures makes it a delightful addition to any festive meal.

Sweet Corn and Carrot Soup (Dairy-Free)

This sweet corn and carrot soup is a vibrant and comforting dairy-free option that makes an excellent starter for holiday meals. The natural sweetness of corn and carrots comes together in a creamy soup made rich with coconut milk. Lightly spiced with ginger and turmeric, this soup is a perfect blend of flavors and is both satisfying and nourishing for chilly holiday evenings.

Ingredients:

• 4 cups corn kernels (fresh or frozen)
• 3 large carrots, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp turmeric
• 1 can coconut milk (full-fat)
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, and grated ginger, cooking until softened, about 5 minutes.
2. Add the chopped carrots, turmeric, and corn kernels to the pot. Stir to combine, and cook for an additional 3-4 minutes.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for 20-25 minutes, or until the carrots are tender.
4. Stir in the coconut milk, salt, and pepper, and continue cooking for another 5 minutes.
5. Using an immersion blender, blend the soup until smooth and creamy. If you prefer a chunkier texture, blend only part of the soup.
6. Garnish with fresh cilantro before serving.

This sweet corn and carrot soup is the perfect combination of sweetness and spice, creating a soothing and flavorful dish that’s ideal for any holiday gathering. The richness of coconut milk complements the vegetables beautifully, while the ginger and turmeric add a warm and aromatic touch. It’s an excellent dairy-free starter that will leave guests feeling satisfied and cozy. Serve this soup with a slice of crusty bread for a complete, comforting meal that can be enjoyed by all.

Corn and Tomato Quinoa Salad (Dairy-Free)

This colorful and refreshing corn and tomato quinoa salad is a light, nutrient-packed option that makes an excellent side dish or main course for holiday celebrations. The sweetness of the corn pairs perfectly with juicy tomatoes and the nutty flavor of quinoa, creating a vibrant dish that’s both satisfying and healthy. The lemon-tahini dressing ties everything together, adding a creamy, tangy touch without the use of dairy.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups corn kernels (fresh or frozen)
• 1 1/2 cups cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp cumin
• Salt and pepper, to taste

Instructions:

1. Cook the quinoa according to package instructions. Once cooked, fluff with a fork and set aside to cool.
2. In a large bowl, combine the quinoa, corn kernels, cherry tomatoes, cilantro, and red onion.
3. In a separate small bowl, whisk together the tahini, lemon juice, olive oil, cumin, salt, and pepper until smooth.
4. Pour the dressing over the quinoa mixture and toss to combine.
5. Serve chilled or at room temperature.

This corn and tomato quinoa salad is a vibrant and flavorful dish that’s perfect for holiday meals. The combination of sweet corn, juicy tomatoes, and nutty quinoa creates a satisfying texture, while the lemon-tahini dressing adds a creamy and tangy element without any dairy. Whether served as a side or a main dish, this salad is a great option for a light, refreshing addition to your holiday spread. It’s a crowd-pleaser for those seeking a dairy-free dish that’s both nutritious and delicious.

Corn and Spinach Stuffed Mushrooms (Dairy-Free)

These corn and spinach stuffed mushrooms are a flavorful and elegant appetizer for any holiday celebration. The savory mushrooms are filled with a mixture of corn, spinach, garlic, and herbs, all baked to perfection. These bite-sized treats are both satisfying and dairy-free, making them a great option for guests with dietary restrictions while still delivering plenty of festive flavor.

Ingredients:

• 16 large white mushrooms, stems removed
• 1 cup corn kernels (fresh or frozen)
• 2 cups fresh spinach, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/4 cup fresh breadcrumbs (use gluten-free breadcrumbs if needed)
• 1 tbsp fresh parsley, chopped
• 1/2 tsp smoked paprika
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. In a skillet, heat olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute.
3. Add the spinach to the skillet and cook for 3-4 minutes, until wilted. Stir in the corn, smoked paprika, salt, and pepper, cooking for an additional 2-3 minutes.
4. Remove from heat and allow the mixture to cool slightly. Stir in the breadcrumbs and fresh parsley.
5. Spoon the corn and spinach mixture into the mushroom caps, packing them slightly.
6. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
7. Serve warm as an appetizer.

These corn and spinach stuffed mushrooms are an irresistible holiday appetizer that’s both dairy-free and full of flavor. The combination of sweet corn, savory spinach, and garlic creates a delicious filling that’s perfectly complemented by the earthy mushrooms. Whether you’re serving them at a holiday party or as part of a festive meal, these stuffed mushrooms will be a hit with guests looking for a flavorful, dairy-free option. Their elegant presentation and satisfying taste make them an ideal choice for any occasion.

Corn and Avocado Salad with Lime Dressing (Dairy-Free)

This corn and avocado salad is a light, refreshing, and vibrant side dish perfect for any holiday table. The combination of sweet corn, creamy avocado, and a tangy lime dressing brings together a burst of fresh flavors that are both satisfying and healthy. It’s a dairy-free option that can complement any meal, whether as a side dish or a light main course for those seeking a flavorful, nutritious option.

Ingredients:

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

Instructions:

1. If using fresh corn, cook the corn kernels in boiling water for 3-5 minutes, then drain and allow to cool. If using frozen corn, thaw the kernels and drain any excess water.
2. In a large mixing bowl, combine the cooled corn, diced avocado, cherry tomatoes, red onion, and cilantro.
3. In a small bowl, whisk together the olive oil, lime juice, chili powder, salt, and pepper until well combined.
4. Drizzle the dressing over the salad and toss gently to combine, ensuring all ingredients are coated with the dressing.
5. Serve immediately, or refrigerate for up to an hour before serving.

This corn and avocado salad with lime dressing is the perfect dairy-free side dish to brighten up your holiday meals. The creamy avocado pairs beautifully with the sweetness of the corn, while the tangy lime dressing adds a burst of flavor. It’s a healthy, vibrant dish that’s easy to prepare and will impress your guests with its fresh, lively taste. Whether served at a holiday dinner or a casual gathering, this salad is sure to be a hit with everyone.

Corn and Potato Bake (Dairy-Free)

This corn and potato bake is a hearty and comforting dairy-free casserole that’s perfect for holiday dinners. Layers of tender potatoes and sweet corn are baked in a savory, creamy sauce made with coconut milk, vegetable broth, and fresh herbs. It’s a great dish to serve as a side, and its richness and flavor will leave your guests coming back for more.

Ingredients:

• 4 medium potatoes, thinly sliced
• 2 cups corn kernels (fresh or frozen)
• 1 can coconut milk (full-fat)
• 1 cup vegetable broth
• 2 cloves garlic, minced
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a baking dish.
2. In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
3. Add the coconut milk, vegetable broth, thyme, rosemary, salt, and pepper to the saucepan. Stir to combine and bring to a simmer. Let the sauce cook for 3-4 minutes to allow the flavors to meld together.
4. Layer the sliced potatoes and corn in the prepared baking dish. Pour the sauce over the top, making sure the potatoes are covered.
5. Cover the dish with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 20-25 minutes, or until the potatoes are tender and the top is golden and bubbly.
6. Garnish with fresh parsley before serving.

This corn and potato bake is a rich and comforting dairy-free casserole that’s perfect for holiday gatherings. The creamy coconut milk sauce infuses the potatoes and corn with savory flavor, creating a dish that’s both satisfying and full of depth. It’s a great side dish that pairs wonderfully with roast meats or can be enjoyed on its own as a vegetarian main course. Whether you’re feeding a large crowd or looking for a simple yet flavorful side, this bake will be a crowd-pleaser at your holiday table.

Spicy Corn and Black Bean Tacos (Dairy-Free)

These spicy corn and black bean tacos are a fun and flavorful dairy-free dish that’s perfect for a holiday celebration with a more casual vibe. The combination of spicy, smoky seasonings with sweet corn and hearty black beans creates a satisfying taco filling. Top with fresh salsa, avocado, and cilantro for a vibrant and fresh taco that everyone can enjoy.

Ingredients:

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

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the corn kernels and sauté for 3-4 minutes, until golden and slightly charred.
2. Add the black beans, cumin, chili powder, smoked paprika, salt, and pepper to the skillet. Stir to combine, and cook for an additional 5-7 minutes, until the beans are heated through and the spices are fragrant.
3. While the filling is cooking, warm the tortillas in a dry skillet or microwave.
4. To assemble the tacos, spoon the corn and black bean mixture onto the warmed tortillas.
5. Top with fresh salsa, avocado slices, and chopped cilantro. Serve with lime wedges on the side.

These spicy corn and black bean tacos are the perfect dairy-free dish for a holiday celebration, whether you’re hosting a casual dinner or looking for a fun way to celebrate with loved ones. The combination of smoky, spicy seasonings with sweet corn and creamy avocado offers a deliciously satisfying bite. These tacos are easy to prepare and can be customized with your favorite toppings, making them a versatile and crowd-pleasing option for any holiday spread.

Note: More recipes are coming soon!