Mexican Corn Potato Casserole

MEXICAN CORN POTATO CASSEROLE

• Prep Time: 15 minutes
• Cook Time: 60 minutes

Ingredients

• 2 corn cobs, peeled and roasted or grilled
• 1 lb potatoes, peeled cut into slices
• 1 batch Cashew Cream  
• 5 cloves garlic, peeled
• 1 Red bell pepper, diced
• 4 – 6 Roasted Green Chili’s diced (can sub with  4oz can)
• 1 diced jalapeno
• 2 tsp cumin
• salt, pepper to taste

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Instructions

1. Prepare cashew cream sauce first
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 chili’s and jalapeno, 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 if pre-cooked potato or 45 minutes uncooked and enjoy.

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