This Mexican Street Corn Potato Casserole is seriously addictive with an incredibly easy homemade sauce and lots of flavors from roasted corn.
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.
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.
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?
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.
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.
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.
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.
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“.
If you give this a try, let me know and snap a picture.
- 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
- 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.
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