Thursday, October 14, 2010

Corn and Sweet Potato Casserole with Salsa

I love my corn casserole recipe, but for some reason I just can't seem to stop playing around with it. It's not that I want to make it better, because it is truly a delicious dish in its own right, but it is the perfect vehicle for a seemingly infinite range of vegetables to counteract some of the butter and cheese.

And most of my adaptations have consisted of the addition of different vegetables, with palate-pleasing results. Carrots, zucchini, bell peppers (green and red), and onions have all found a place at the table. I have been careful not to combine too many, heeding the warning of the woman who gave me the recipe that too many additions can cause it to become too dry (which, after experiencing it once, I was careful to ensure that it never happened again). So usually, the addition of one vegetable has been more than enough to enhance the flavor.

I was in a little bit of a slump last night, but I needed to make something for work lunches. I already had most of the basic ingredients for the corn casserole, so I stopped at the grocery store on the way home from work to get yogurt and to look at the vegetables. For some reason I got it in my head that zucchini would be the thing, but they weren't in the best condition so I reluctantly turned my thoughts elsewhere. I wasn't too keen on any of my other usual options, so I tried to think outside of the box.

And saw some beautiful organic sweet potatoes. I thought that would work nicely so I bought one and brought it home with me.

At first I was going to slice it, saute it, and use the slices whole, which is what I have done with all of the other vegetables I add. But the slices were so soft when I put them in with the pureed corn, butter and eggs that I couldn't stop myself from giving them a round with the stick blender and pureeing it into the mix.

As soon as I had done it, I knew it was a smart decision. It added a warm orange tone to the usually yellow mixture, and it smelled lovely. It increased the level of liquid as well, so I added more cornmeal.

The result was wonderful. The sweet potato and cumin added a rich, smoky depth to both the flavor and the texture, with a delicate undertone of sweetness. And it still worked beautifully with the salsa.

Home Cookin Chapter: My Recipes


1/2 cup melted butter
2 cups corn, separated
2 eggs
2 Tbsp grapeseed oil
1/2 large or 1 medium sweet potato, peeled, quartered and cut into 3/4-inch thick slices
1 tsp cumin
1 cup plain yogurt
1 4-oz can diced mild green chilies
1 cup cheddar cheese, cut into 1/4-inch cubes
1-1/2 tsp salt
3/4 cup coarse cornmeal
Salt and pepper to taste

Heat oil in medium skillet over medium-high heat. Add sweet potato slices, then sprinkle the cumin over the sweet potato. Season to taste with salt and pepper. Stir once and then leave them to cook for about
10 minutes, checking for signs of burning. Turn the slices over and cook until they are tender, another 5 to 10 minutes, being careful not to burn them. Take the pan off the heat and let the potatoes cool.

Preheat the oven to 350 deg. F. and grease a 3-quart casserole dish.

Combine the butter, 1 cup of the corn, the cooked sweet potato and the eggs in a blender (or in a large bowl if you are lucky enough to have a stick blender.) Puree them together and pour into a large bowl.

Add the rest of the ingredients to the mixture, stir well, and pour into the greased casserole dish. Place in the 350-degree oven and bake for about 50 minutes, until the top has set and the edges are browned,
but not burned.

Let sit for 15 minutes before serving. Best served warm, with fresh salsa.

Exported from Home Cookin 6.46 (

No comments:

Related Posts Plugin for WordPress, Blogger...