Fried Corn Makeover Recipe for Vegan Lovers


-By Hertha J. Woodruff, A.M.L.S., M.A.

The 4th of July holiday week would not be complete without fresh, shucked corn.   Fresh corn has been one of my favorite side dishes since I was a young child.  My family built a summer cottage in the 1960s on Lake Erie in Wheatley, Ontario, Canada, near Point Pelee National Park.  The area is an hour’s drive from the Ambassador Bridge on the Detroit River.  We traveled in Canada on Highway 3 and passed several fresh corn stands that were positioned next to huge cornfields.  We often stopped at the businesses during the summer.  We would purchase a dozen ears of fresh corn and then would eat hot, buttered corn on the cob on wooden skewers there as a treat.  There is nothing like fresh corn on the cob in the summertime!

Yesterday I traveled to Flint, Michigan, for a golf outing with my husband.  My husband’s friend, Dr. Tom Belford, a dentist in the Flint area (, orchestrated the event.  My friend, Linda Belford, wife of Dr. Tom Belford, and the owner of the Edible Arrangements of Grand Blanc, Michigan, introduced me to the award-winning Flint Farmers’ Market while I was in town.  It was a grand experience walking through the outdoor and indoor stalls.  I saw plenty of organic produce that included a nice assortment of fresh herbs, fruits, and vegetables.  There were several stands of corn throughout the market.  I found one farmer with a good price whose produce looked superb.  So, I purchased a dozen ears of corn, just off the stalk, so I could make my first batch of fried corn for the summer on Sunday.

Today I made fried corn using a recipe that my mother’s old friend, Doris Riggins, of St. Louis, Missouri, gave me 33 years ago when I married.  Doris has passed away but I have always kept her recipe to use during the summer months.  I have altered it to make it my first makeover recipe for the blog.  I made it without using ½ cup of margarine.  Instead, I substituted coconut spread and used just three tablespoons.   I used almond milk and not whole milk.  I eliminated the fried strips of bacon.  I used a teaspoon of cornstarch rather than ½ tablespoon of flour to thicken the corn mixture.  I refrained from using any sugar and sea salt was used.



Corn is a grain that has a good amount of fiber, 2.9 grams.  It is a great source of folate.  It also has thiamine, niacin, and magnesium.  It is low-fat, 1.0 g. of fat.  It has low salt, 13 mg. of sodium.  It is contains vitamin C, 4.8 mg.  One ear of corn has 83 calories.  (Prevention Magazine’s Nutrition Advisor by Mark Bricklin.)


An Old-Fashioned Fried Corn Makeover Recipe

for Vegan Lovers

In Memory of Doris Riggins and of Hertha Priest Jenkins


  • 8 large ears of fresh, unshucked corn
  • 3 tablespoons of Earth Balance Coconut Spread, or Earth Balance Natural Soy Free Buttery Spread, or a vegan alternative butter of your choice
  • ½ cup to 1 cup of chopped onion.  Vidalia onions are a great summer choice plus they are naturally sweet.
  • ¼ to ½ of a jalapeño pepper, finely chopped,
  • ½ cup of almond milk or another alternative milk
  • Sea salt and pepper
  • 1 teaspoon of cornstarch stirred in 2 to 3 tablespoons of water


  • Shuck 8 ears of corn.  Remove all corn silk.  Rinse each ear of corn with water and pat dry.
  • By using a medium to large bowl, position each corncob, one at a time, in the middle of the bowl with the butt end upward.  Hold each corncob butt end with one hand.  Using a knife, with the other hand, cut corn down on each cob twice by cutting corn kernels in half and then cutting each cob a second time, very close to the cob.
  • Heat a skillet to medium heat.
  • Add alternative butter to heated skillet.
  • Add corn, onion, and jalapeño pepper.
  • Increase heat on skillet.
  • Stir-fry mixture in skillet by stirring constantly for 3 to 5 minutes.
  • Stir in almond milk.
  • Stir in cornstarch mixture.
  • Stir-fry corn for 1 to 2 minutes until it thickens.
  • Add a small amount of sea salt and pepper to taste.
  • Remove skillet from heat to prevent overcooking ingredients.
  • Makes 6 to 8 servings.


Try this recipe to enjoy healthy, fried corn for the summer!


To read about my journey to becoming a vegan, please go here: Hertha Woodruff’s Vegan Journey  

To view the rest of my posts, please visit the Health & Nutrition category page of our blog: Click Here

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