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This Vegan Corn on the Cob recipe is the opposite of boring. Imagine grilled sweet corn that’s slathered in buffalo sauce, drizzled with creamy vegan ranch dressing, then sprinkled with vegan parmesan, fresh parsley and chives. It’s a flavor-packed summer side dish you don’t want to miss out on!
Growing up in New Jersey, corn was a staple of the summer. We used to enjoy Jersey sweet corn multiple nights a week. I can’t wait to share this easy recipe with my friends and family back home since the Jersey corn will compliment the buffalo sauce and Vegan Ranch Dressing SO WELL.
Can vegans eat corn?
Absolutely! Corn is a plant and is a delicious, versatile ingredient that we use in several of our recipes. If you’re interested in more plant-based recipes using corn, check out our favorite Vegan Corn Recipes.
Ingredients You’ll Need
- Corn: We highly recommend using corn still in the husk for this vegan corn on the cob recipe. When the corn cobs are on the grill, the husk helps protect the corn from burning and helps the tender corn cook to perfection.
- Buffalo sauce: Not all premade buffalo sauces are dairy-free, but there are a few to choose from. We like to use Primal Kitchen’s Dairy-Free Buffalo Sauce or Frank’s Red Hot Buffalo Wings Hot Sauce. There is natural butter type flavor in Frank’s Red Hot, but the brand has stated that this is non-dairy derived and vegan friendly.
- Vegan ranch dressing: Our go-to ranch dressing recipes are our Classic Vegan Ranch recipe or our Oil-Free Vegan Ranch Dressing. Both are unbelievably easy to make and taste so much like the real thing. If you’re short on time, opt for a store-bought version from brands such as Follow Your Heart, Hidden Valley Plant Powered Ranch, or check out these 12 Vegan Ranch Dressings to Try.
- Vegan parmesan cheese: Both store-bought and homemade vegan parmesan work well, but make sure to use a crumbled parm as opposed to a shredded parm since it’s easier to coat the corn with. If you don’t love vegan parmesan cheese, opt for sprinkling on a bit of nutritional yeast or omit the cheese entirely.
- Fresh herbs: To garnish, we are using a blend of fresh parsley and chives from our garden. This adds a bit of flavor and freshness, plus gives the vegan corn on the cob a really nice look that will impress any guest.
- Grill or large pot
- Pastry brush or spoon
How to Make Vegan Corn on the Cob
- Grill the corn. If you’ve never grilled corn on the cob before, we highly recommend checking out our Guide on How to Grill Corn in the Husk. It will answer all of your questions with detailed instructions and make the process as simple as possible.
- Cool just enough to handle. Once the corn comes off of the grill, the corn husks will be very hot. Allow the corn to cool enough to handle, shuck the corn.
- Brush with buffalo sauce. Using a pastry brush or the back of a spoon, cover the corn with as much buffalo sauce as desired.
- Add additional dressings to taste. We like to drizzle with Vegan Ranch Dressing, then sprinkle with Vegan Parmesan Cheese and finely chopped parsley and chives.
This vegan corn on the cob is the perfect accompaniment to pair with Grillable Veggie Burgers, Vegan Hot Dogs, Vegan Fried Chicken and BBQ Tofu all summer long. It’s the best way to take a plain ear of corn to the next level and is one you’ll want to have at your summer BBQs this year.
Check out these vegan side dishes that pair well with this easy grilled corn and construct the perfect, satisifying vegan meal:
In this recipe, we’re brushing our corn on the cob with a generous layer of spicy buffalo sauce. If you’re going for a more classic vegan corn on the cob, vegan butter is our favorite way to go, but a drizzle of a little olive oil, avocado oil, or coconut oil would be delicious! Or, if you’re oil-free, check out this easy whole-food plant-based hack: Raw Vegan Buttered Corn.
Yes! If you’re looking for a Vegan Mexican Street Corn, this recipe can be easily adapted by changing the toppings. Instead of buffalo sauce and ranch dressing, brush the corn with vegan mayo, then sprinkle with vegan cotija cheese or queso fresco, lime juice, chili powder, ground paprika, and a sprinkle of fresh cilantro.
Although the smokiness from an outdoor grill makes this vegan side dish more flavorful, you can make this recipe with fresh corn that was boiled on the stovetop, too. Check out this helpful guide on How to Boil Corn on the Cob if you’re cooking ears of corn on your own for the first time.
Once dressed, this Buffalo Corn on the Cob is best enjoyed immediately but can be stored in an airtight container in the refrigerator for up to 2 days. If you plan on making this recipe for meal prep, store the grilled corn in the corn husk in the refrigerator for up to 1 week, then reheat and dress immediately before enjoying.
Reheat leftover corn in the microwave (about 1 minute) or on the grill again until warmed through (about 5 minutes).
More Vegan Corn Recipes You May Enjoy:
- Esquites-Inspired Pasta Salad – this salad is ready in 15 minutes and loaded with tons of flavor and a creamy dressing that’s perfect for summer.
- Vegan Mexican Street Corn Salad – this salad or dip is one of our favorites to eat with veggies, chips, and stuffed in wraps and sandwiches.
- Smoky Vegan Corn Chowder – serve this chowder in a bread bowl and enjoy this corn chowder from our friend, Jackie!
- Savory Corn Pancakes – if you love tamales, you’re going to love this epic savory breakfast dish.
- Vegan Creamed Corn – the classic side dish, but made completely vegan!
- Easy Avocado Corn Salad – a fresh, easy summer salad that’s delicious with tortilla chips or served as a garnish on your favorite tacos.
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