MEXICAN STREET CORN POTATO CASSEROLE

MEXICAN STREET CORN POTATO CASSEROLE

This Mexican Street Corn Potato Casserole is seriously addictive with an incredibly easy homemade sauce and lots of flavors from roasted corn. Mexican Street Corn Potato Casserole | #vegan #glutenfree #contentednesscooking #plantbased

As with all my dishes this entire recipe is naturally vegan, gluten free, and requires just 6 simple ingredients. Good tasty food that is not complicated to make. That’s what it’s all about, guys.

Of course, this new recipe is not my first take on a potato casserole.

I have the adorable classic Vegan Potato Casserole or the more fiery tasting Thai Green Curry Potato Casserole. You don’t want to miss those either!

If you are currently enjoying the beauty of summer, you will be spending a lot of time outside. What I noticed is that this is also the time of the year when more and more food stands take up business here and there.

Mexican Street Corn Potato Casserole | #vegan #glutenfree #contentednesscooking #plantbased

What I noticed is that they often serve plates with Mexican street corn. Of course I got intrigued by that. Basically it is grilled corn with a mixture of mayonaise and sour creme.

This isn’t dairy free or plant based, but I guess that much was obvious anyways.

I have to admit before my vegan days I could inhale the aroma of this. And probably I would have eaten the mayo sour creme mixture with just a spoon so that sometimes nothing would be left for the corn.

So there is something magic in the air about street food for real, can you see my excitement?

MEXICAN STREET CORN POTATO CASSEROLE

4.7 from 3 reviews

Author: Contentedness Cooking Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes  Yield: 12 1x Category: Lunch, Dinner, Casserole, Vegan Cuisine: Vegan, Gluten free, Plant based, dairy free, soy free, lunch, dinner, casserole

DESCRIPTION

This Mexican Street Corn Potato Casserole is seriously addictive with an incredibly easy homemade sauce and lots of flavors from roasted corn. 

INGREDIENTS

2 corn cobs, peeled and roasted or grilled

1 lb potatoes, peeled into slices pre-cooked

1 batch Vegan Cheese Sauce

5 cloves garlic, peeled

1 bell pepper, diced

2 tsp cumin

salt, pepper to taste

INSTRUCTIONS

Combine all the ingredients from the vegan cheese sauce in a blender. Add extra garlic and cumin and process until smooth.

Assemble the Casserole: start with a layer of potatoes, season with salt and pepper. This is important! Follow this with bell pepper plus corn, then a good amount of sauce. Repeat this until potatoes and bell pepper are used. The last layer should be sauce and a bit of corn. 

Bake this all for 20 minutes at 410°F and enjoy.

Get Full Recipe MEXICAN STREET CORN POTATO CASSEROLE

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