Healthy Mexican Street Corn Potato Casserole
Ingredients
|
CASSEROLE
4 cobs of corn, peeled + roasted or grilled (seasoned) 1 lb potatoes 1-2 batches of cheese sauce 5 cloves garlic, peeled 2 bell peppers, diced 2 specialty peppers (jalepeno + poblano were our choices) 2 tsp cumin chili lime seasoning or other seasoning of choice salt + pepper to taste CHEESE SAUCE 1 cup cashews (soaked in hot water for 15 minutes) 1 1/4 cups (300 ml) organic vegetable broth 1 tbs tahini sesame paste* nutritional yeast to taste *I used tahini sauce and it turned out great |
TOPPINGS (optional):
avocado cilantro pico / salsa green onions black olives |
Instructions
ROASTING THE VEGGIES
Preheat oven to 420°F
Wash peppers, cut into thick slices for roasting
Shuck corn
Coat all peppers + corn in a thin coat of avocado oil, season to taste with spices of choice (I used this chili lime seasoning)
Place in a lightly oiled (we used avocado oil spray) glass baking pan
Roast for 30 minutes
Wash potatoes
Place potatoes in a large pot, cover with enough water to boil
Boil for about 15 minutes, or until potatoes become tender (check with fork)
Immediately remove as to not overcook (they’ll dry out)
While potatoes are coming to a boil, soak cashews in water for 15 minutes
Once cooled, slice potatoes into medallions for layering in the casserole
Once roasted, remove peppers + corn from the over. Carefully cut the corn off of the cob and cut peppers into diced, smaller pieces.
MAKING THE CHEESE SAUCE:
I recommend making 2 batches of cheese sauce because it’s super great for dipping + smothering all your food with if there’s any leftovers.
Drain cashews and place in blender (we use a nutribullet 10/10 recommend)
Add tahini + veggie broth + nutritional yeast
Blend until smooth
ASSEMBLING THE CASSEROLE
Layer cheese sauce on the bottom of a medium glass baking pan, then top sauce with a layer of potatoes
Sprinkle seasoning on top of the potatoes
Sprinkle half of your corn + pepper mixture on top of the potatoes
Cover potatoes with cheese sauce
Layer more potatoes, then top with corn + peppers
Top with cheese sauce last
Preheat oven to 420°F
Wash peppers, cut into thick slices for roasting
Shuck corn
Coat all peppers + corn in a thin coat of avocado oil, season to taste with spices of choice (I used this chili lime seasoning)
Place in a lightly oiled (we used avocado oil spray) glass baking pan
Roast for 30 minutes
Wash potatoes
Place potatoes in a large pot, cover with enough water to boil
Boil for about 15 minutes, or until potatoes become tender (check with fork)
Immediately remove as to not overcook (they’ll dry out)
While potatoes are coming to a boil, soak cashews in water for 15 minutes
Once cooled, slice potatoes into medallions for layering in the casserole
Once roasted, remove peppers + corn from the over. Carefully cut the corn off of the cob and cut peppers into diced, smaller pieces.
MAKING THE CHEESE SAUCE:
I recommend making 2 batches of cheese sauce because it’s super great for dipping + smothering all your food with if there’s any leftovers.
Drain cashews and place in blender (we use a nutribullet 10/10 recommend)
Add tahini + veggie broth + nutritional yeast
Blend until smooth
ASSEMBLING THE CASSEROLE
Layer cheese sauce on the bottom of a medium glass baking pan, then top sauce with a layer of potatoes
Sprinkle seasoning on top of the potatoes
Sprinkle half of your corn + pepper mixture on top of the potatoes
Cover potatoes with cheese sauce
Layer more potatoes, then top with corn + peppers
Top with cheese sauce last
Bake for 20 minutes at 420°
Let rest for 10 minutes + enjoy!
Serve with tortilla chips and top with avocados, salsa, green onions, or your choice of Mexican flavors
Let rest for 10 minutes + enjoy!
Serve with tortilla chips and top with avocados, salsa, green onions, or your choice of Mexican flavors