Spicy Corn and Sweet Potato Gratin

Spicy Corn and Sweet Potato Gratin

SERVINGS

8

PREP TIME

10 Min

COOK TIME

35 Min

Grab your casserole dish – it's time to try making this wholesome spicy corn and sweet potato gratin! Prepped in just 10 minutes, this recipe combines sweet potatoes with black beans, green chiles, and our SteamCrisp® White Shoepeg Corn for a crispy texture and unforgettably fresh flavor. We also love that this sweet corn and potato gratin is topped with savory cheeses for a comforting finish.
Spicy Corn and Sweet Potato Gratin

FULL RECIPE

Serving Size: 8

Prep Time: 10 minutes

Cook Time: 35 minutes

Green Giant product(s) used: Green Giant® SteamCrisp® White Shoepeg Corn

Lists of ingredients:

  • 4 medium sweet potatoes, peeled and diced
    2 Tablespoons olive oil
    1 can (15.5 ounces) black beans, drained and rinsed
    1 can (11 ounces) Green Giant® White Shoepeg Corn, drained
    1 can (4 ounces) green chiles
    1 Tablespoon taco seasoning
    2 Tablespoons fresh lime juice
    1 cup shredded cheddar cheese
    ¼ cup cotija cheese, crumbled
    2 Tablespoons chopped cilantro, for serving

STEPS

1 1. Preheat oven to 350ºF. Spread sweet potatoes in a 9x13 baking dish and drizzle with olive oil. Stir to coat. Cover with aluminum foil and bake 20 minutes.
2 2. Stir in beans, corn, chiles, taco seasoning and lime juice with sweet potatoes. Top with cheddar cheese. Bake uncovered for 10-15 minutes, until cheese is melted.
3 3. Top with cotija cheese and chopped cilantro. Serve warm.

TIPS & TRICKS

Looking to garnish your sweet corn and potato gratin with a spice other than cilantro? Cumin is an excellent backup option in many Mexican dishes because of its spicy and nutty tones, but take care to just start with a dash.

Serving Size: 8

Prep Time: 10 minutes

Cook Time: 35 minutes

Green Giant product(s) used: Green Giant® SteamCrisp® White Shoepeg Corn

  • 4 medium sweet potatoes, peeled and diced
    2 Tablespoons olive oil
    1 can (15.5 ounces) black beans, drained and rinsed
    1 can (11 ounces) Green Giant® White Shoepeg Corn, drained
    1 can (4 ounces) green chiles
    1 Tablespoon taco seasoning
    2 Tablespoons fresh lime juice
    1 cup shredded cheddar cheese
    ¼ cup cotija cheese, crumbled
    2 Tablespoons chopped cilantro, for serving

1 1. Preheat oven to 350ºF. Spread sweet potatoes in a 9x13 baking dish and drizzle with olive oil. Stir to coat. Cover with aluminum foil and bake 20 minutes.
2 2. Stir in beans, corn, chiles, taco seasoning and lime juice with sweet potatoes. Top with cheddar cheese. Bake uncovered for 10-15 minutes, until cheese is melted.
3 3. Top with cotija cheese and chopped cilantro. Serve warm.

Tips & Tricks

Looking to garnish your sweet corn and potato gratin with a spice other than cilantro? Cumin is an excellent backup option in many Mexican dishes because of its spicy and nutty tones, but take care to just start with a dash.