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

Mexican Street Corn Potato Casserole

  • 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. 


Scale

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

  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.