Vegetables Recipes - Corn and Tortilla Casserole Recipe

Ingredients 

• 4 large ears of corn, with husks, or 2 3/4 cups frozen kernels, thawed

• 1 lb 6 oz tomatoes

• 4 large mild green chilies, such as Anaheim

• 1/2 onion, chopped

• 2 garlic cloves, chopped

• 2 tbsp peanut oil, plus more for frying

• 2 tbsp cumin seeds, toasted and crushed

• salt and freshly ground black pepper

• 12 small corn tortillas, torn into 1 inch strips

• 2 cups mild Cheddar or Monterey Jack cheese, grated

• 1 tbsp chopped fresh cilantro

Serves 2 as a light meal

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Method:

1. Place the corn ears in their husks under a preheated very hot broiler for about 10 minutes, turning occasionally, until just tender. Peel away the husks and silks, and slice the kernels from the cob.

2. Broil the tomatoes and chilies, turning occasionally, until slightly blackened. Remove the skin and seeds from the chilies, and chop the flesh roughly. Put the tomatoes (including the blackened skin), onion, and garlic in a food processor or blender, and process to a chunky puree.

3. Heat the 2 tablespoons of oil in a medium-sized frying pan, until almost smoking. Pour in the tomato mixture and stir over a fairly high heat for 5 minutes until slightly thickened. Add the crushed cumin seeds, and season with salt and pepper to taste. Tip the mixture into a large bowl.

4. Preheat the oven to 375°F. Pour enough oil into a large skillet to reach a depth of 1f4 inch. When it is almost smoking, toss in the tortilla strips in batches, and fry until just crisp. Drain on paper towels, then stir them into the tomato mixture until well coated.

5. Arrange one-third of the tortilla strips over the bottom of a lightly greased 2 quart deep ovenproof dish. Sprinkle with half the chopped chilies, corn, and cheese, and season with salt and pepper.

6. Add another layer of tortilla strips, followed by the remaining corn and all but 6 tablespoonfuls of the cheese. Season again, add a final layer of tortilla strips, and sprinkle with the remaining cheese.

7. Bake in the preheated oven for 30-40 minutes, until bubbling and golden brown. Sprinkle with the cilantro just before serving.