Loaded Mexican Korean Kimchi Corn (Vegan)

Nourish Market in Lynn Valley is one of my favourite stops on the To Die For Banana Bread delivery route. Jeff (owner) always has new and exciting (often local) items in stock.

The other day I discovered an interesting looking jar of kimchi on his shelf and couldn’t resist. Later on, while staring in my fridge trying to figure out how to spice up my beautiful organic corn (from SPUD), an idea formed: load the kimchi onto the corn. The other ingredients that make this dish were leftover from my fridge. I thought the end result might be more visually stimulating than delicious, but I was wrong. This corny concoction is absolutely fabulous and I’ll most certainly be making it again. Hope you like it, too.


Yields: 2

2 Cobs of corn
1/2 Avocado (sliced)
2 tbsp. Red onion (finely shopped)
1 tbsp. Green onion (chopped)
1/2 c. Pickled kimchi (I used Wildbrine)
2 tbsp. Toffuti dairy-free sour cream
2 tbsp. Sriracha
1 tbsp. fresh lime juice
1/4 c. Daiya dairy-free cheddar cheese
Salt & pepper



1. Cook your corn as you would normally (I steam it) and place it on your serving platter.

2. Load your cobs up with kimchi and then sliced avocado.

3. Fill a squeeze bottle (or a ziploc bag with the corner cut off) with your Tofutti to drizzle on top of the corn. Do the same with sriracha.

4. Top your sauce-lathered corn with sliced onions, cheese, salt and pepper and a squeeze of lime juice. Enjoy hot or cold.

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