Mexican Street Corn Casserole

There is something about summer, sun, lakes parades, beaches and bonfires that screams ROASTED CORN!

This casserole is gluten free, easily grain free (send me a comment if you want some help with an easy adaptation), vegetarian and/or vegan (if using a vegan cheese sauce).

It's a crowd pleaser, filling, comfort food. 

A friend and I were talking about how nourishment should be paramount to any treatment, or healing program, including behavior, mental health, and addiction.  It astonishes me that it is not!  My training in "Clean Your Plate" shows how absolutely imperative it is to health in all aspects and how much more successful treatment could be with appropriate fuel and nourishment that is cleansing, de-toxing and functional.  My health coaching programs incorporate how necessary this understanding is and we work side by side, one on one, until the body returns to a state of normal function. 

This casserole is perfect because it makes such a good warm comfort food, pleasing all the same brain centers that are wanting the endorphic lift that makes eating such a pleasure trip.  When I wrote my book, "Clean Your Plate", it invites people to look at simple truths of FUNCTIONAL nutrition, not just addressing eating for pleasure, but cleansing nourishment for relief in all areas, be it psyche, toxic, behavioral, or addictive in nature. 

 

Mexican Street Corn Casserole

5 potatoes

2 cobs of corn

1/2 onion

1/2 red bell pepper

3tbsp parsley or cilantro or both

1 tsp cumin

5 cloves garlic

2 tbsp coconut oil

2 tbsp gluten free flour

1-2 cups vegetable broth

 

Boil 5 potatoes, skins on, and peel.

Grill or roast 2 cobs of corn, right in their husks

Slice 1/2 onion, set aside

Slice 1/2 red pepper, set aside

Slice pre-cooked potatoes and place in bottom of dish.

Layer onions, then red pepper

Chop cilantro and or parsley and lay on top

Next, slice the corn off the cob and top the casserole.

 

Cheese sauce (not vegan)

Melt the butter in a pan with the minced garlic.  When garlic is brown, add cumin and gluten free flour.  Once this has made a paste, add the vegetable broth slowly, mixing with a wire whisk.  Continue slowly whisking and adding the broth to desired consistency.  If you like a creamy look, I will sometimes replace 1/2 cup of the liquid for coconut milk.

Pour the cheese sauce over the casserole, bake at 425 for 20-25 minutes.

 

 


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