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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. The Mexican Street Corn Potato Casserole in a glass casserole dish.

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.

Closeup on the Mexican Street Corn Potato Casserole.

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?

A portion of the Mexican Street Corn Potato Casserole is lifted from the dish.

I hope you all already feel the magic about this Mexican Street Corn Potato Casserole.

It’s street food inspired, tasty, summery, light, creamy, invariably satisfying, seriously addictive, super easy and an exciting twist on comfort food.

Can you already smell these incredible flavors which we will be putting into this dish? Look at the pictures! Doesn’t that scream yummy at you?

I’ll  admit, I’m hungry now, so let’s start. No casserole is any good without a good sauce, so that’s what we need to prepare first. Combine all the ingredients from the vegan cheese sauce in a blender.

Add extra garlic and cumin and process until smooth.

Showing the creamy layers of the Mexican Street Corn Potato Casserole .

Easy enough, isn’t it. But trust me, it’s not going to take much more than that, really.

Because having the grilled corn and pre-cooked potatoes ready, we are only left with assembling 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.

Mexican Street Corn Potato Casserole.

My beautiful Mexican Street Corn Potato Casserole will not only make an amazing lunch or dinner. It works extremely well as an appetizer, a light meal, or a side dish.

You can also serve this at potlucks or at BBQs. It pairs so well with so many things, like tofu skewers, chickpea meatballs,  or some fish,  sausages or steak – for all my non vegan friends out there.

 A portion of the Mexican Street Corn Potato Casserole on a plate

Grilling corn for my Mexican Street Corn Potato Casserole

The corn for this recipe can be roasted or grilled, but how to get the best taste from corn using the grilling method?

You will say oh heck yes, I just grill or roast it, that’s pretty awesome. But it might be really good to know about and try different methods to find out what your favorite is.

First advice is to always start with the best and fresh corn. From there you can start with grilling a corn in a husk, place it directly on top of hot coals.

Watch and turn around from side to side. Do this for about 15 minutes.

Fresh cilantro is an amazing garnish for this casserole.

Next is wrapping corn in a foil:  place a bit oil on the corn, use a heavy-duty aluminium foil and as above grill on hot coals and for around 15 minutes.

Last grilling naked: shuck and clean corn again, place it over a very hot fire and turn quickly. Grill for around 10 minutes.

All methods are super easy, so you just decide which might work best for you. I’m excited to hear which one you tried and which one is the best for you?

Need more hints for these methods, check “The Food Lab: 3 Ways to Grill Corn“.

Collage of two pictures of the Mexican Street Corn Potato Casserole with recipe title text.

If you give this a try, let me know and snap a picture.

Let’s meet on Instagram or Facebook. Happy eating, cheers!

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

Mexican Street Corn Potato Casserole

Yield: 12
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

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
  • Vegan Cheese Sauce
  • 5 cloves garlic, peeled
  • 1 bell pepper, diced
  • 2 tsp cumin
  • salt, pepper to taste

Instructions

  1. Combine all the ingredients from the vegan cheese sauce in a blender. Add extra garlic and cumin and process until smooth.
  2. 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.
  3. Bake this all for 20 minutes at 410°F and enjoy.
Nutrition Information:
Yield: 12 Serving Size: 2 cups
Amount Per Serving: Calories: 443Total Fat: 12gSaturated Fat: 4.5gTrans Fat: 0gUnsaturated Fat: 4.1gCholesterol: 0mgSodium: 234mgCarbohydrates: 55gFiber: 12gSugar: 3.5gProtein: 15g
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Libby

Wednesday 28th of April 2021

Thanks so much for this awesome recipe. It's easy and tastes delicious and my non-vegan husband loves it as much as I do.

Florian

Wednesday 28th of April 2021

Thanks for your great feedback, Libby! Would you mind leaving a star rating with your review? This is so helpful for other readers. Thanks so much.

Tara

Friday 20th of December 2019

How about making this in the instant pot?

Florian

Friday 20th of December 2019

Hi Tara! I haven't tried that, so I can't vouch for accurate results. I guess you will need special equipment, let me know how it goes.

Lystie

Wednesday 7th of August 2019

Can you freeze this casserole?

Florian

Thursday 8th of August 2019

Hi Lystie! I haven't tried this before, but I would guess who not! Let me know If you do!

Jane moreschi

Monday 22nd of October 2018

I used can corn but roasted it on the stove with some Chli Powder. I also used a different Vegan cheese recipe and my vegan in my house loved it...even the non vegan. It looked nothing like the picture but smelled good..

Tana

Thursday 23rd of April 2020

Curious Jane what vegan cheese recipe you used

Tana

Friday 28th of September 2018

I will Florian. What would the ratio of frozen corn need to be if I were substituting it for the fresh corn?

Florian

Friday 28th of September 2018

I would use 2 cups!

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