Vegan Spicy Southern Hot Corn! An easy decadent win for your next dinner party!
Sweet corn and plant-based cream sauce come together in this delightful Vegan Spicy Southern Hot Corn recipe for an irresistible and flavorful appetizer, side, or topper. Notably famous for adorning holiday dinner tables, this Southern-style corn dish is beyond delicious and perfect for potlucks, tailgates, picnics, and holiday dinner tables alike. You won’t believe how fast it goes!
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
We totally fell in love with this Whole Food Plant Based version of Spicy Southern Hot Corn. t’s just so gosh-darned tasty! Dad absolutely LOVED this dish too. He was licking the bowl, looking for more!
You gotta give this one a try!
Tips for Success:
- Flavor Profile: The flavor profile of this dish is similar to a creamed corn with a kick. The corn is not creamed, but bathes in a delicious and luscious sauce.
- Jalapeno Pepper – Spicy/Heat: If you have a particular hot jalapeno, use only one. Most store purchased jalapenos are not too hot. Use judgement. Take a tiny slice and eat it to test for heat before committing it to the dish. You may find that only ½ jalapeno works if it is overly hot. We used 2 jalapenos because we loved the flavor and the heat from the store-purchased jalapeno peppers was mild. We have grown jalapeno peppers in our garden, and it seems that home-grown jalapeno peppers can really pack some heat.
- Hot Sauce: We loved that little extra zing and slight heat that comes from the hot sauce. If you are concerned, you can reduce or leave it out.
- Cashew Substitutes: You can try the typical cashew substitutes: silken tofu, white beans, other nuts or seeds with the understanding that the flavor and texture will change accordingly. You may need to adjust/add ingredients to compensate. We have not tested any substitutions.
- Pickled Jalapeños The pickled jalapeños add some extra flavor, a little crunch, and a twist of tang. You can use your favorite pickled jalapeños or make your own (Refrigerator Jalapeño Peppers). Just be sure to use a mild “tamed” brand if store purchased. The pickled jalapeños are optional, but we absolutely loved them in this dish.
- Corn: You can use either canned, frozen, or fresh corn. Make sure you remove any excess water from the corn before adding to the skillet.
- Cornmeal: We loved the extra bit of corn flavor that comes from adding cornmeal, it also slightly thickens the sauce.
- Smoked Paprika: Feel free to boost the smokiness by adding more smoked paprika if you enjoy that flavor.
- Dip: If you want you can totally serve this as an appetizer making it a hot dip using tortilla chips as the shovel for this yumminess!
Leftovers and Freezing:
Leftovers will generally keep for 4-5 days in the refrigerator. Store in a covered container.
This dish freezes well.
Pantry Products Used:
- Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
- Hot Sauce: We used Frank’s RedHot Original Hot Sauce.
- Ume Plum Vinegar: We used Eden Ume Plum Vinegar. We get a lot of questions on ume plum vinegar. It is fairly inexpensive and adds amazing flavor. You can find it in most health food grocery stores. You can leave it out if you can’t find it, adjust your flavors accordingly.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Products Used:
- Large skillet
- High-speed blender
If you try this delicious corn dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.Print
Sweet corn and plant-based cream sauce come together in this delightful Vegan Spicy Southern Hot Corn recipe for an irresistible and flavorful appetizer.
- 1 medium yellow onion, fine dice
- 1 red bell pepper, small dice
- 1 to 2 jalapeño peppers, seeded, fine dice *
- 1 Tablespoon water
- 1 teaspoon minced garlic
- ½ cup [raw] cashews
- ½ cup unsweetened plain plant milk
- 1 Tablespoon + 1 teaspoon distilled white vinegar
- 1 teaspoon ume plum vinegar *
- ¼ cup low-sodium vegetable broth *
- ½ teaspoon hot sauce * (+/-) (optional)
- ¼ cup nutritional yeast
Sauce Spice/Herb Ingredients:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon smoked paprika (+/-) *
- ½ to 1 teaspoon sea salt (+/-) *
- 3 cups corn (canned, frozen, fresh)
- 1 teaspoon cornmeal
- ¼ cup chopped pickled jalapeno peppers (+/-) *
- Place the cashews into a small bowl, cover with boiling water, soak for 15 minutes. Then drain (discard water) and set aside.
- In a large skillet, add the diced onions, red bell pepper, and jalapeno peppers; sauté over medium heat until they begin to soften, approximately 7 to 9 minutes. Add a tablespoon or so of water to enhance the tenderness.
- Next add the minced garlic, sauté, stirring constantly for one minute. Remove the skillet from the stove, set aside until ready.
- Then add all the remaining Sauce Ingredients (including the soaked cashews) and the Sauce Spice/Herb Ingredientsinto a high-speed blender, blend on high until smooth and emulsified, approximately 1 to 2 minutes.
- Place the skillet back onto the stove, add the sauce, cornmeal, chopped pickled jalapeno peppers, and corn. Simmer on low for 5 to 7 minutes until thick and creamy. Serve and enjoy!
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 5 to 6 (makes 5 cups)
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