40+ Flavorful Sunday Dairy-Free Corn Recipes to Try This Weekend

Corn is one of those versatile ingredients that can transform any dish, and when paired with dairy-free alternatives, it becomes an even more accessible option for those looking to enjoy a Sunday feast without compromising on flavor.

Whether you’re following a dairy-free diet, have dietary restrictions, or simply want to try something new, these 40+ Sunday dairy-free corn recipes are here to offer something for everyone.

From comforting soups and savory fritters to fresh salads and baked dishes, there’s no shortage of creative ways to enjoy corn in its dairy-free form.

So, get ready to explore these mouthwatering ideas that will make your Sunday meal both satisfying and nutritious.

40+ Flavorful Sunday Dairy-Free Corn Recipes to Try This Weekend

Whether you’re looking for hearty soups, flavorful casseroles, or simple side dishes, these 40+ Sunday dairy-free corn recipes will fill your table with vibrant, wholesome dishes that everyone can enjoy.

Corn is naturally sweet, versatile, and pairs beautifully with a range of dairy-free ingredients.

By swapping out traditional dairy products, you can create meals that not only cater to your dietary preferences but also tantalize your taste buds.

Make your Sunday meal planning a breeze with these delicious, easy-to-follow recipes that are sure to become new family favorites.

Spicy Dairy-Free Jalapeño Corn Fritters

Spicy Dairy-Free Jalapeño Corn Fritters are a crispy and flavorful appetizer or snack perfect for Sunday gatherings. Packed with fresh corn kernels, a touch of heat from jalapeños, and a dairy-free twist, these fritters are ideal for anyone seeking bold, comforting flavors without dairy. They pair wonderfully with a creamy avocado dip or dairy-free yogurt-based sauce.

Ingredients:

• 1 ½ cups fresh or frozen corn kernels
• 1 small jalapeño, finely diced
• ½ cup all-purpose flour
• ¼ cup cornmeal
• 1 tsp baking powder
• ½ tsp smoked paprika
• ½ tsp garlic powder
• 1 flax egg (1 tbsp flaxseed meal + 2.5 tbsp water, let sit for 5 minutes)
• ¼ cup unsweetened almond or oat milk
• 2 tbsp finely chopped cilantro (optional)
• Salt and pepper to taste
• Cooking oil for frying

Instructions:

1. In a large bowl, combine the flour, cornmeal, baking powder, smoked paprika, garlic powder, salt, and pepper.
2. Mix in the corn kernels, jalapeño, and cilantro (if using).
3. Add the flax egg and almond milk, stirring until you have a thick batter.
4. Heat oil in a skillet over medium heat. Scoop 2 tablespoons of batter per fritter and fry for 2-3 minutes per side until golden brown.
5. Remove fritters and place them on paper towels to drain excess oil. Serve warm with your favorite dairy-free dip.

These fritters are a wonderful addition to your Sunday table, offering crispy textures and zesty flavors. Their dairy-free profile makes them inclusive for everyone, while the jalapeño adds just the right amount of kick to excite your taste buds. Serve them as an appetizer or pair them with a fresh salad for a wholesome meal.

Dairy-Free Creamed Corn Casserole

Dairy-Free Creamed Corn Casserole is a comforting and creamy dish that’s perfect for Sunday family dinners. With its silky texture and rich flavor, it’s hard to believe this recipe is completely dairy-free. The addition of dairy-free milk and a cornstarch slurry ensures the casserole remains luscious and satisfying without sacrificing traditional flavors.

Ingredients:

• 2 cups fresh or frozen corn kernels
• 1 cup unsweetened almond or coconut milk
• 2 tbsp cornstarch
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 tsp dried thyme
• ½ tsp nutmeg (optional)
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a saucepan over medium heat. Sauté onion and garlic until translucent.
3. Add corn kernels, thyme, salt, and pepper. Cook for 5 minutes, stirring occasionally.
4. Whisk cornstarch with almond milk until smooth, then pour into the pan. Stir continuously until the mixture thickens.
5. Transfer the creamed corn mixture to a baking dish and bake for 20 minutes, or until the top is golden and bubbling.
6. Let cool slightly before serving.

This casserole is a heartwarming addition to any Sunday spread. Its velvety texture and aromatic spices make it feel indulgent, even without dairy. Serve it alongside roasted vegetables or a protein of your choice for a well-rounded meal.

Dairy-Free Sweet Corn Soup

Dairy-Free Sweet Corn Soup is a warm and satisfying dish perfect for a cozy Sunday evening. Made with sweet corn, creamy coconut milk, and fragrant spices, this soup is both light and comforting. It’s easy to prepare and versatile enough to be served as a starter or the main course with some crusty bread.

Ingredients:

• 2 cups fresh or frozen corn kernels
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable broth
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 small potato, peeled and diced
• 1 tsp ground cumin
• 1 tsp turmeric powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, sauté onion and garlic in a bit of oil until softened.
2. Add corn kernels, potato, cumin, turmeric, salt, and pepper. Stir well to coat.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes until the potato is tender.
4. Blend the soup using an immersion blender or in batches in a blender until smooth.
5. Stir in the coconut milk and heat gently. Adjust seasoning as needed.
6. Garnish with fresh cilantro and serve warm.

This sweet corn soup is a delightful way to end your Sunday, offering a burst of natural sweetness balanced with warm spices. Its dairy-free richness from the coconut milk ensures it’s creamy and satisfying. Pair it with a slice of dairy-free cornbread or a light salad for a comforting meal.

Smoky Dairy-Free Grilled Corn Salad

Smoky Dairy-Free Grilled Corn Salad is a vibrant and fresh dish perfect for Sunday lunches or barbecues. The smoky char from the grilled corn, paired with tangy lime and creamy avocado, makes it a flavor-packed side or light meal. This salad is easy to prepare, healthy, and completely dairy-free, making it ideal for gatherings with varied dietary preferences.

Ingredients:

• 4 ears of corn, husked
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1 handful fresh cilantro, chopped
• Juice of 2 limes
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Grill the corn on a hot grill or grill pan, turning occasionally, until lightly charred on all sides (about 8–10 minutes). Let cool and cut the kernels off the cob.
2. In a large bowl, combine the grilled corn, red bell pepper, red onion, avocado, cherry tomatoes, and cilantro.
3. In a small bowl, whisk together lime juice, olive oil, smoked paprika, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine. Serve immediately or chill before serving.

This salad is a perfect addition to your Sunday menu, offering a refreshing yet smoky flavor profile. The charred corn adds depth, while the creamy avocado and tangy lime dressing balance the dish beautifully. Serve it as a standalone dish or as a side for grilled proteins.

Dairy-Free Corn and Zucchini Fritters

Dairy-Free Corn and Zucchini Fritters are a versatile and easy-to-make dish that can be served for breakfast, brunch, or as a snack. The natural sweetness of the corn complements the earthy zucchini, creating a light yet satisfying fritter that’s crispy on the outside and tender on the inside. Best of all, they’re entirely dairy-free and loaded with wholesome ingredients.

Ingredients:

• 1 cup grated zucchini (squeeze out excess water)
• 1 cup fresh or frozen corn kernels
• ½ cup chickpea flour (or all-purpose flour)
• ¼ cup finely chopped green onions
• 1 flax egg (1 tbsp flaxseed meal + 2.5 tbsp water)
• 1 tsp baking powder
• ½ tsp garlic powder
• ¼ tsp chili flakes (optional)
• Salt and pepper to taste
• Oil for frying

Instructions:

1. In a mixing bowl, combine grated zucchini, corn, green onions, flour, baking powder, garlic powder, chili flakes, salt, and pepper.
2. Add the flax egg and mix until a thick batter forms.
3. Heat oil in a skillet over medium heat. Drop 2 tablespoons of batter per fritter and flatten slightly. Cook for 2–3 minutes per side or until golden brown.
4. Drain on paper towels and serve warm with a dairy-free dipping sauce or a squeeze of lemon.

These fritters are a delightful way to enjoy fresh vegetables in a quick and easy format. Whether served as an appetizer or a light meal, their crispy texture and vibrant flavors make them a crowd-pleaser. Pair with a simple salad or a tangy dip for a complete Sunday treat.

Dairy-Free Mexican Street Corn Dip

Dairy-Free Mexican Street Corn Dip is a bold and creamy dip inspired by the classic elote. Using dairy-free mayonnaise and coconut yogurt, this dip captures the tangy, smoky, and spicy flavors of Mexican street corn without any dairy. Serve it with tortilla chips or fresh veggies for a crowd-pleasing Sunday appetizer.

Ingredients:

• 2 cups fresh or frozen corn kernels
• ½ cup dairy-free mayonnaise
• ¼ cup unsweetened coconut yogurt
• 1 tsp smoked paprika
• ½ tsp chili powder
• 1 garlic clove, minced
• Juice of 1 lime
• 2 tbsp chopped fresh cilantro
• Salt and pepper to taste
• Tortilla chips or fresh veggies for serving

Instructions:

1. Heat a skillet over medium heat and cook the corn until slightly charred, about 5–7 minutes. Remove from heat and let cool slightly.
2. In a mixing bowl, combine dairy-free mayonnaise, coconut yogurt, smoked paprika, chili powder, garlic, lime juice, cilantro, salt, and pepper. Mix well.
3. Stir in the charred corn until evenly coated.
4. Transfer to a serving bowl, garnish with extra cilantro and a sprinkle of paprika, and serve with chips or veggies.

This dairy-free take on a beloved classic is rich in flavor and texture, making it the perfect dip for Sunday get-togethers. The charred corn adds a smoky element, while the tangy lime and creamy base tie it all together. It’s a must-try dish that’s sure to impress your guests.

Dairy-Free Corn and Black Bean Tacos

Dairy-Free Corn and Black Bean Tacos are a simple and flavorful option for a light yet satisfying Sunday meal. This plant-based dish is packed with protein, fiber, and fresh ingredients like corn, black beans, avocado, and a zesty lime dressing. These tacos are easy to make, customizable, and perfect for a taco night with family and friends.

Ingredients:

• 2 cups fresh or frozen corn kernels
• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• 1 garlic clove, minced
• 1 avocado, sliced
• 1 small red onion, thinly sliced
• 8 small corn tortillas
• 1 lime, cut into wedges
• Fresh cilantro for garnish
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the corn, black beans, cumin, chili powder, and garlic. Cook for 5–7 minutes until heated through, stirring occasionally.
2. Warm the corn tortillas in a dry pan or on the grill for 1–2 minutes.
3. To assemble the tacos, spoon the corn and black bean mixture onto each tortilla. Top with avocado slices, red onion, and a sprinkle of fresh cilantro.
4. Squeeze lime juice over the tacos and season with salt and pepper to taste. Serve immediately.

These tacos are a fresh and flavorful option for a dairy-free Sunday meal. The combination of corn and black beans creates a hearty filling, while the creamy avocado and zesty lime add a refreshing twist. Perfect for any taco lover, this recipe is quick, satisfying, and sure to be a hit.

Dairy-Free Corn Pudding

Dairy-Free Corn Pudding is a rich and comforting side dish that combines the sweetness of corn with a silky texture, all while being completely dairy-free. The creamy consistency is achieved through coconut milk, and the flavor is elevated with a touch of maple syrup and a hint of cinnamon. This pudding is perfect for any Sunday gathering, especially when paired with roasted meats or other hearty dishes.

Ingredients:

• 3 cups fresh or frozen corn kernels
• 1 can (13.5 oz) coconut milk
• 2 tbsp maple syrup
• 2 tbsp cornstarch
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 tsp vanilla extract
• 1 tbsp olive oil or vegan butter
• Salt to taste

Instructions:

1. In a blender, combine 2 cups of corn kernels with the coconut milk and blend until smooth.
2. Pour the blended mixture into a saucepan and place over medium heat. Stir in the maple syrup, cinnamon, nutmeg, vanilla extract, and a pinch of salt.
3. In a small bowl, mix the cornstarch with 2 tbsp of water to create a slurry. Add this to the saucepan and cook, stirring constantly, until the pudding thickens, about 5 minutes.
4. Stir in the remaining corn kernels and cook for an additional 2–3 minutes.
5. Remove from heat and stir in the olive oil or vegan butter for extra creaminess. Let cool for a few minutes before serving.

This Dairy-Free Corn Pudding is a sweet and savory treat that will make any Sunday meal feel extra special. Its velvety texture and warm spices create the perfect balance of comfort and flavor. Whether served alongside a roast or enjoyed on its own, this pudding is a dairy-free indulgence you’ll want to make again and again.

Dairy-Free Corn Chowder

Dairy-Free Corn Chowder is a creamy, hearty soup that’s perfect for cooler Sunday evenings. This soup uses coconut milk to achieve a rich, velvety texture without dairy, while the fresh corn kernels provide a natural sweetness that pairs beautifully with smoky paprika and fresh thyme. It’s a filling, satisfying dish that’s sure to warm you up on a relaxing Sunday.

Ingredients:

• 4 cups fresh or frozen corn kernels
• 1 medium onion, diced
• 2 medium potatoes, peeled and diced
• 2 celery stalks, chopped
• 1 red bell pepper, diced
• 3 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion, celery, and red bell pepper. Sauté for 5–7 minutes until softened.
2. Add the diced potatoes, smoked paprika, thyme, salt, and pepper. Stir to combine.
3. Pour in the vegetable broth and bring the soup to a boil. Reduce heat and simmer for 10–12 minutes, until the potatoes are tender.
4. Stir in the corn and coconut milk, then simmer for another 5–7 minutes.
5. Use an immersion blender to partially blend the soup, leaving some corn and potato chunks for texture. If you don’t have an immersion blender, transfer half of the soup to a blender and puree, then return it to the pot.
6. Adjust seasoning if necessary and garnish with fresh parsley before serving.

This Dairy-Free Corn Chowder is the ultimate comfort food for a cozy Sunday meal. The creamy coconut milk base gives it a rich texture, while the fresh corn and smoky paprika provide layers of flavor. It’s a hearty and satisfying soup that’s perfect for chilly evenings or as a starter for a family gathering. Enjoy this warm, nourishing dish with some crusty bread on the side for a complete meal.

Dairy-Free Corn and Sweet Potato Stew

Dairy-Free Corn and Sweet Potato Stew is a nourishing and filling dish perfect for a Sunday dinner. This comforting stew combines the sweetness of corn and sweet potatoes with a medley of savory herbs and spices, all in a rich vegetable broth. It’s naturally dairy-free and vegan, making it suitable for various dietary needs, and its hearty texture makes it a great option for a satisfying meal.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 2 cups fresh or frozen corn kernels
• 1 onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp turmeric
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3–4 minutes until fragrant.
2. Add the sweet potatoes, cumin, smoked paprika, turmeric, salt, and pepper. Stir to coat the vegetables in the spices.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 15 minutes, or until the sweet potatoes are tender.
4. Stir in the corn and coconut milk. Continue to simmer for another 5–7 minutes until the corn is heated through.
5. Taste and adjust seasoning, adding more salt or pepper as needed.
6. Serve hot, garnished with fresh cilantro.

This Dairy-Free Corn and Sweet Potato Stew is a flavorful and hearty dish that will warm you up on a cool Sunday evening. The creamy coconut milk balances the sweetness of the corn and sweet potatoes, while the spices give the stew a satisfying depth of flavor. It’s a one-pot meal that’s easy to make, nourishing, and perfect for feeding a crowd or enjoying leftovers throughout the week.

Dairy-Free Corn and Avocado Toast

Dairy-Free Corn and Avocado Toast is a quick and satisfying breakfast or lunch option. The creamy avocado paired with sweet, juicy corn creates a delightful combination, all served on a crispy slice of toasted bread. This easy-to-make dish is naturally dairy-free and packed with healthy fats and fiber, making it perfect for a nourishing start to your Sunday.

Ingredients:

• 2 cups fresh or frozen corn kernels
• 2 ripe avocados
• 4 slices of whole-grain bread
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro or basil for garnish
• Red pepper flakes (optional)

Instructions:

1. Toast the bread slices in a toaster or on a grill until crispy and golden brown.
2. In a skillet, heat olive oil over medium heat. Add the corn and cook for 3–5 minutes until slightly charred. Remove from heat.
3. In a bowl, mash the avocados with lime juice, smoked paprika, salt, and pepper.
4. Spread the mashed avocado mixture evenly over each slice of toast.
5. Top each toast with a generous amount of the sautéed corn.
6. Garnish with fresh cilantro or basil and a sprinkle of red pepper flakes, if desired. Serve immediately.

This Dairy-Free Corn and Avocado Toast is an easy yet delicious way to enjoy the flavors of corn and avocado. The creamy avocado balances the sweetness of the corn, while the toast provides the perfect crunch. It’s a versatile dish that works for breakfast, brunch, or even a light lunch, and can easily be customized with toppings like tomatoes or a drizzle of hot sauce.

Dairy-Free Corn and Cucumber Salad with Lime Dressing

Dairy-Free Corn and Cucumber Salad with Lime Dressing is a refreshing and light side dish perfect for summer Sundays. The cool crunch of cucumbers combined with the sweet corn creates a delightful contrast, while the zesty lime dressing adds a bright and tangy flavor. This salad is simple to make and works great as a side for grilled dishes or as a standalone meal.

Ingredients:

• 2 cups fresh or frozen corn kernels
• 1 cucumber, thinly sliced
• 1 red bell pepper, diced
• 1 small red onion, finely diced
• 1 avocado, diced
• 2 tbsp fresh cilantro, chopped
• 3 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp honey or maple syrup (optional)
• Salt and pepper to taste

Instructions:

1. Cook the corn in boiling water or on the grill for 4–5 minutes, then drain and let cool.
2. In a large mixing bowl, combine the corn, cucumber, red bell pepper, red onion, avocado, and cilantro.
3. In a small bowl, whisk together olive oil, lime juice, honey (if using), salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Serve chilled or at room temperature.

This Dairy-Free Corn and Cucumber Salad is a light and vibrant dish that’s perfect for summer. The cool crunch of cucumber and creamy avocado complement the sweetness of the corn, while the tangy lime dressing ties everything together. It’s a great addition to any Sunday meal, whether you’re serving it with grilled vegetables, tacos, or simply enjoying it on its own.

Dairy-Free Corn and Zucchini Fritters

Dairy-Free Corn and Zucchini Fritters are crispy, savory delights that make for a great snack, appetizer, or light meal. The combination of sweet corn and fresh zucchini, bound together with a simple dairy-free batter, results in a golden-brown fritter with a satisfying crunch. They’re easy to make, can be served with your favorite dipping sauce, and are perfect for a weekend gathering or Sunday brunch.

Ingredients:

• 2 cups fresh or frozen corn kernels
• 1 medium zucchini, grated
• 1 small onion, finely chopped
• 2 tbsp flour (gluten-free if needed)
• 2 tbsp cornstarch
• 1 tsp baking powder
• 1 tsp garlic powder
• ½ tsp ground cumin
• 1 tbsp chopped fresh parsley (optional)
• Salt and pepper to taste
• 3 tbsp olive oil (for frying)

Instructions:

1. Grate the zucchini and place it in a clean towel or cheesecloth to squeeze out excess moisture.
2. In a large mixing bowl, combine the corn, grated zucchini, onion, flour, cornstarch, baking powder, garlic powder, cumin, parsley (if using), salt, and pepper. Mix well to form a batter.
3. Heat 1 tablespoon of olive oil in a skillet over medium heat. Scoop spoonfuls of the batter and shape them into small fritters, then carefully place them in the pan.
4. Cook the fritters for 3-4 minutes on each side until golden brown and crispy. You may need to fry them in batches, adding more oil as needed.
5. Remove the fritters from the skillet and place them on a paper towel-lined plate to drain excess oil.
6. Serve warm with your favorite dipping sauce, such as dairy-free yogurt or a spicy salsa.

Dairy-Free Corn and Zucchini Fritters are the perfect balance of sweet and savory, with the crunchiness of the corn and the freshness of zucchini. These fritters make a great snack or side dish that everyone will love. Whether you’re serving them as an appetizer for a gathering or enjoying them as a meal, they’re sure to be a hit at your Sunday table.

Dairy-Free Corn and Quinoa Salad

Dairy-Free Corn and Quinoa Salad is a wholesome and refreshing dish that combines protein-packed quinoa with sweet corn and colorful vegetables. It’s tossed in a zesty lemon dressing, making it a perfect light yet satisfying meal for any Sunday. Whether you’re looking for a side salad or a filling main dish, this versatile recipe is great for meal prep or a quick weeknight dinner.

Ingredients:

• 1 cup quinoa, cooked
• 2 cups fresh or frozen corn kernels
• 1 red bell pepper, diced
• 1 cucumber, diced
• ¼ cup red onion, finely diced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. Cook the quinoa according to package instructions. Let it cool to room temperature.
2. In a large bowl, combine the cooked quinoa, corn, red bell pepper, cucumber, and red onion.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
4. Pour the dressing over the quinoa mixture and toss to coat evenly.
5. Garnish with fresh parsley or cilantro and serve chilled or at room temperature.

This Dairy-Free Corn and Quinoa Salad is a nutritious and satisfying dish that’s perfect for a Sunday meal or as a make-ahead lunch. The nutty quinoa pairs wonderfully with the sweet corn and fresh vegetables, while the lemon dressing adds a light and zesty finish. It’s an ideal option for those looking for a balanced, dairy-free meal full of flavor and texture.

Dairy-Free Corn and Spinach Stuffed Portobello Mushrooms

Dairy-Free Corn and Spinach Stuffed Portobello Mushrooms are a delicious and impressive dish, perfect for a Sunday dinner or special occasion. The meaty mushrooms serve as the perfect vessel for a savory stuffing made with corn, spinach, garlic, and herbs. This dish is dairy-free and packed with nutrients, offering a hearty and satisfying meal that can easily be adapted to suit your preferences.

Ingredients:

• 4 large Portobello mushrooms, stems removed and gills scraped out
• 1 cup fresh or frozen corn kernels
• 2 cups spinach, chopped
• 2 cloves garlic, minced
• 1 small onion, chopped
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste
• ½ cup gluten-free breadcrumbs (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, cooking for 2–3 minutes until softened.
3. Add the spinach and corn to the skillet, and sauté until the spinach is wilted and the corn is heated through, about 3–4 minutes.
4. Stir in the dried oregano, thyme, salt, and pepper. If using breadcrumbs, mix them in as well to help bind the filling.
5. Place the mushrooms on a baking sheet, gill side up. Spoon the corn and spinach mixture into the mushrooms, pressing it down gently.
6. Bake for 20–25 minutes, until the mushrooms are tender and the filling is slightly golden on top.
7. Garnish with fresh parsley before serving.

These Dairy-Free Corn and Spinach Stuffed Portobello Mushrooms are a flavorful and satisfying dish that will impress your guests and leave everyone asking for the recipe. The combination of sweet corn and savory spinach creates a delicious filling, while the Portobello mushrooms add a meaty texture that makes this dish feel indulgent and hearty. Serve these as a main or side dish for a nourishing Sunday meal.

Note: More recipes are coming soon!