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Easy Vegan Herbed Buttered Corn

5 from 2 votes

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This easy vegan herbed buttered corn is for the butter lovers. Its buttery flavor is enhanced with herbal infusions from fresh rosemary and fresh thyme. Use vegan butter for an easy elegant vegan side dish you will be proud to serve for your special meal.

white serving dish with cooked herbed butter corn with fresh sprigs of herbs to the side

This rich and herbal vegan side dish should have been named “The Butter-Lovers’ Herbed Corn Recipe”. It takes a plain boring corn side dish to a whole new level of WOW!

I added this easy vegan herbed buttered corn to my holiday recipe collection a few years ago when I was looking for something that would be super easy to throw together, yet taste like I’d been working on it half the day.

The hardest part is chopping a few fresh herbs and remembering to put your frozen corn in the fridge the night before. Once you’ve done that, it’s just a matter of melting, sauteing, and enjoying!

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white serving dish with cooked herbed butter corn with fresh sprigs of herbs on top with pinterest text overal

Ingredients needed to make this super easy vegan herbed buttered corn dish

  • corn kernels, I use frozen
  • vegan butter
  • sea salt
  • ground pepper
  • fresh rosemary, chopped
  • fresh thyme
  • sprigs of fresh rosemary and thyme for garnish
  • You will also need a large saute pan
ingredients to make vegan buttered herb corn including vegan butter, corn kernels, fresh thyme, and fresh rosemary

How to make the easiest most flavorful vegan herbed buttered corn

This delicious vegan side dish is seriously ridiculously easy to make. The most challenging part will be to remember to start your corn thawing and stripping and chopping your herbs.

Step 1: Prepare the ingredients

The corn

You will need a total of three cups of corn kernels for this vegan side dish. You can use frozen corn, fresh corn, or canned corn (drained).

I prefer to use frozen corn. Frozen corn has a fresh taste and texture and is easy to prepare. You just pull it out from your freezer and use it!

I recommend mostly thawing the corn before using it. This will give you a super quick cooking time. If you use frozen corn, that’s okay but it may take a little longer to cook AND if it has ice crystals on it, you might need to cook a little longer for the extra liquid to evaporate.

The herbs

For this dish, I really do like to use fresh herbs. If you use dry herbs, the ratio of dry to fresh is 1:3. The most challenging step here will be to take the little thyme leaves off the stem part. This handy little fresh herb stripper makes doable a pretty arduous task.

step 2: Infuse the vegan butter

In a large skillet, melt the vegan butter. Stir in salt, pepper, and chopped herbs. Cook for 2-3 minutes until the herb flavors infuse the butter. Stir frequently to prevent the herbs from burning.

fresh herbs infusing melted vegan butter

The final step: Cook the corn

Add the corn to the pan and mix until it is all coated with the butter herb mix. Cook an additional 5-7 minutes until the corn is heated through.

corn and herbed butter cooking in the skillet

Serving suggestions

I wait to make this side dish till right before I’m going to serve my special dinner or buffet. Put it in a pretty serving dish, set it on the table, and wait for them to ask for seconds!

For some other easy vegan side dishes from Veggie Fun Kitchen, try:

The printable recipe card for easy vegan herbed buttered corn

white serving dish with cooked herbed butter corn with fresh sprigs of herbs on top

Did you love this recipe? Want to share the love? It would thrill me to no end if you could leave five ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ stars and even a comment. Did you know that this will help google to find this recipe when others are looking for something similar? Thanks, Cindy

white serving dish with cooked herbed butter corn with fresh sprigs of herbs to the side

Easy Vegan Herbed Butter Corn

This easy vegan herbed butter corn is for the butter lovers. Its buttery flavor is enhanced with herbal undertones for the fresh rosemary and fresh thyme. Use vegan butter for an easy elegant vegan side you will be proud to serve for your special meal.
5 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: vegan buttered corn, vegan side dish
Prep Time: 7 minutes
Cook Time: 10 minutes
Total Time: 17 minutes
Servings: 6
Calories: 171kcal

Ingredients

  • 3 cups corn kernels I use frozen
  • ½ cup vegan butter
  • ½ teaspoon sea salt
  • ½ teaspoon ground pepper
  • 1 Tablespooon fresh rosemary chopped
  • 1 Tablespoon fresh thyme chopped

Instructions

  • Set the frozen corn in the fridge overnight or on the counter for a few hours and allow to mostly thaw before using. It does not have to be all the way thawed – just not frozen sold. This thaw time is not included in the prep time.
  • Strip the fresh herbs from the woody stalk, chop the rosemary, and measure out the other ingredients.
  • In a large skillet, melt the vegan butter. Stir in salt, pepper, and chopped herbs. Cook for 2-3 minutes until the herb flavors infuse into the butter. Stir frequently to prevent the herbs from burning.
  • Add the corn to the pan and mix until it is all coated with the butter herb mix. Cook an additional 5-7 minutes until the corn is heated through.

Notes

This recipe assumes you are using frozen corn. If you are using fresh corn then prep by removing the corn kernels. This prep time is not included in the prep time above. 
I tried Trader Joe’s Fire Roasted Corn Kernels the last time I made this (after the photos were taken for this post), and highly recommend it.  Yum!
This is not an oil-free healthy corn side dish, but rather a freakingly awesome flavorful dish. If you are trying to cut down on the oil then you can cut down the amount of butter used. Add in a little veggie broth to saute the corn.
The serving size is one-half cup. If your serving size is larger then adjust the nutritional information accordingly.
If you don’t have fresh herbs, the ratio is generally 1:3, dry to fresh.

Nutrition

Serving: 0.5cup | Calories: 171kcal | Carbohydrates: 14g | Protein: 2g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 456mg | Potassium: 120mg | Fiber: 2g | Sugar: 2g | Vitamin A: 814IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg

By on February 26th, 2022

About Cindy Rainey

Veggie Fun Kitchen by Cindy Rainey
Welcome to Veggie Fun Kitchen where you will learn to recreate family favorites the plant-based/vegan way! Let me know if I can help. I'm here for you.

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