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.
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 Eggplant Parmesan 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.
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.
Let's meet on Instagram or Facebook. Happy eating, cheers!
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.
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 teaspoon 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.
Nutrition Information:
Yield: 12 Serving Size: 2 cupsAmount Per Serving: Calories: 443Total Fat: 12gSaturated Fat: 4.5gTrans Fat: 0gUnsaturated Fat: 4.1gCholesterol: 0mgSodium: 234mgCarbohydrates: 55gFiber: 12gSugar: 3.5gProtein: 15g
This looks really yum! Cheesy potato anything is always a great idea 😉 Can't wait to try it.
You will love this, Olivia! Let me know what you think!
Loved this recipe - as did everyone I served it to. Just wondered what you'd tweak if you were to use raw potatoes and have them cook in the oven, in the bake (i.e. would you add more liquid to the sauce, how long perhaps)?? I'd LOVE if that was possible. Thanks for the awesome recipe and the delicious cheese sauce.
Hi Louisa! I haven't tried this myself, so I cannot vouch for the same result. I do believe it would need some extra liquid, maybe start with one cup of additional water, and go from there. Might depend on the type of potatoes you use. Also using vegetable broth instead of water might be good so that it doesn't get bland. Baking time would climb up to at least 60 minutes. Try with a fork if the potatoes are done. Also, I suggest to cover the dish by aluminum foil the first 40 minutes to avoid the top burning. All in all, you need to experiment with this a bit. Let me know how it goes.
This may sound like the silliest question but by pre-cooked potatoes you mean boiled and then sliced? Do I cook them fully or part way? Thanks!
Hi Patricia! You're right you can boiled or steamed them before, then slice.
What does, step 1 mean, it’s a bid confusing? In the list of ingredients are we adding the 5 cloves garlic and 2 tsp cumin to the cheese sauce?
This is exactly what you do.
We really enjoyed this recipe! Just wondering which type of potatoes you use? I used Yukon gold. Thanks!
Hi Sarah! I used russet potatoes!
Thank you! I will use russet next time. One last question, do I need to peel the potatoes? Thanks again for an amazing recipe!
Hi Sarah! I used peeled potatoes! I would say it might work with unpeeled potatoes as well. Let me know what you think.
One other question, do you peel the potatoes? Thank you! Can’t wait to try this recipe again!
Oops! I just saw your previous response. Thanks!
This looks delicious! Unfortunately we have a child with a nut allergy. Do you have an alternative way to make a sauce without using nuts?
Hi Allison! I do! Try my Roasted Garlic Carbonara Sauce: https://staging.contentednesscooking.com/roasted-garlic-carbonara-sauce/ or my white sauce from the Best Vegan Moussaka:https://staging.contentednesscooking.com/moussaka/. Both are delicious and nut free! Hope that helps!
A bit tricky slicing and steaming the potatoes, I cooked them ALMOST all the way and it worked well. Guessing on pan size, I used a 9x13 pan for this recipe and ended up cooking another potato to finish the layers. The dish came out a bit dry, needed more sauce. Next time I will use a 9x9 pan (or double the sauce) and see if it comes out better. Still ate the whole pan in a couple of days... will for sure try making again.
YUM! This is a delicious take on Mexican street corn, and a very fogiving recipe. Thank you so much for the recipe, I'm making it for the second time today!
Thanks So much for fantastic feedback, Sharon! That makes me really happy to hear it's such a big hit! I made it all the time and it's one of my favorites!
This was awesome!!! I didn’t have any bell pepper but I had a can of diced green chilies. It was so yummy!!!
Thanks so much for your amazing feedback, Harmony! I'll have to try with green chilies next time, yum!
This was excellent!! A great way to use up some potatoes that were about to go bad 😉 I added a couple extra cloves of garlic, which gave the sauce a nice - almost spicy - kick.
I felt like it needed something tomato-y but I didn't want to mess with the recipe. Added some Louisiana hot sauce on top when serving, and it was PERFECT. Thanks for this awesome recipe!
Thanks for your great feedback, Melanie! Glad it was a hit!
Definitely plan to try this recipe out soon! Wondering can you use frozen corn in the winter time instead of fresh corn on the cob?
Hi Tana! I haven't tried that before, but I would say why not. Let me know how it goes!
I will Florian. What would the ratio of frozen corn need to be if I were substituting it for the fresh corn?
I would use 2 cups!
Ok thanks Florian! I ll let you know how it goes
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..
Curious Jane what vegan cheese recipe you used
Can you freeze this casserole?
Hi Lystie! I haven't tried this before, but I would guess who not! Let me know If you do!
How about making this in the instant pot?
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.