Mexican Street Corn Potato Casserole

By GuidingVegan

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
• 1 batch Vegan Cheese Sauce
• 5 cloves garlic, peeled
• 1 bell pepper, diced
• 1 onion lightly sautéed
• 1 jalapeno chopped
• 2 tsp cumin
• salt, pepper to taste
• vegan cheese sauce
• 1 cup cashews (soaked in hot water for 15 minutes)
• 1 1/4 (300 ml) cups organic vegetable broth
• 1 Tbs tahini sesame paste
• After soaking the cashews in hot water for 15 minutes, drain them and transfer to a blender.
• Add vegetable broth and tahini. Process until smooth.

Details

Servings 12
Preparation time 5mins
Cooking time 20mins
Adapted from contentednesscooking.com

Preparation

Step 1

Combine all the ingredients from the vegan cheese sauce in a blender. Add extra garlic and cumin and process until smooth.

Lightly sautée chopped onion

Assemble the Casserole: start with a layer of potatoes, season with salt and pepper. This is important! Follow this with bell pepper, onion plus corn, then a good amount of sauce. Repeat this until potatoes and bell pepper are used. The last layer should be sauce, chopped jalapeño and a bit of corn.

Bake this all for 20 minutes at 410°F and enjoy.