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Corn Casserole

This vegetarian stew with corn has the feel of Tex-Mex. Corn stew goes very well with tacos at a buffet. Salty, sweet, and crunchy!

  • 4 servings


Main Casserole

  • 300 g Corn Kernels
  • 2 Garlic Cloves
  • 1 tbsp Butter
  • 400 g Cherry Tomatoes
  • Cube Of Vegetable Broth
  • 1 tsp Sambal Oeleks

For Serving

  • 150 g Feta Or Salad Cheese
  • 120 g Black Quinoa
  • 100 g Corn Chips
  • 65 g Mixed Green Salad


Step 1

Peel and chop the garlic. Fry the corn and garlic in butter in a pot.

Step 2

Add tomatoes, stock cube and sambal oelek. Boil without a lid for 3–4 minutes.

Step 3

Crumble over the cheese. Cook the quinoa as directed on the package.

Step 4

Serve the corn stew with quinoa, corn chips and salad.