Ulluco and Corn Casserole

Vegetables / By / / 3 minutes of reading
Prep: 15 mins Cook: 35 mins Difficulty: Medium Serves: 6
kcal fat saturates carbs
360 18g 8g 40g
sugars fibre protein salt
6g 5g 16g 0.5g

Why is the Ulluco and Corn Casserole so special to me? It’s more than just the vibrant colors that lend a feast to the eyes, it has to do with the storytelling – the culinary tale of my Indian-American heritage embellished with a Californian twist!

The Taste of Fusion

Ulluco and Corn Casserole Drawing from my Gujarati roots, I see a parallel between this dish and the common Indian comfort food – Khichdi. They both celebrate a mixture of humble yet healthy vegetables. An increasing number of studies promote the health benefits of non-starchy vegetables like ulluco. It’s a healthy choice for diabetics or anyone looking to regulate their blood sugar levels.

However, the Ulluco and Corn Casserole also reminds me of the West Coast’s love for fresh produce and experimentation. The fusion of Ulluco, native to South America, and corn, a staple in American cuisine, served in a casserole format, paints a perfect picture of a multicultural plate.

The Nutrition Quotient

Just like its counterpart Khichdi, the Ulluco and Corn Casserole is layered with healthful benefits. The ulluco is known for its high fiber content and antioxidant properties, while the fresh corn kernels provide essential vitamins and minerals. The richness added by the whole milk, Parmesan, and feta cheeses contribute to a protein-powered gift from my kitchen to yours. The dish is further elevated with a garnish of fresh parsley; a sprig more than just the crowning glory, but a source of beneficial antioxidants and vitamins.

This dish is not just a fusion of flavors but also a blend of the health benefits that I absolutely cherish.

A Festive Addition

In my home, this casserole is a regular feature for Sunday family brunches. Whether you serve it with a side of garlic bread or simple steamed rice, it seamlessly complements any meal. It never fails to remind my children of the rich culinary heritage traversing continents, touching cornfields and hilly terrains.

What You’ll Need

  • 2 cups of chopped ulluco
  • 2 cups of fresh corn kernels
  • 1 cup of whole milk
  • 1/2 cup of grated Parmesan cheese
  • 1 medium finely chopped red onion
  • 2 minced cloves garlic
  • 2 tablespoons of olive oil
  • 1 cup of chopped fresh tomatoes
  • 1 teaspoon of dried oregano
  • Salt and pepper to taste
  • 1 cup of crumbled feta cheese for topping
  • 1/4 cup of chopped fresh parsley for garnish
ALLERGENS: corn, milk, Parmesan cheese, garlic, feta cheese

Method

Step One

First, preheat your oven to 375°F (190°C). While the oven is warming up, heat two tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the finely chopped red onion and minced garlic. Saute until the onions are translucent and the garlic is fragrant, which should take approximately five minutes.

Step Two

Next, add the chopped ulluco and fresh corn to the pan. Cook for another five minutes, stirring frequently to ensure even cooking.

Step Three

Then, pour in the cup of whole milk and bring the mixture to a simmer. Stir in the grated Parmesan cheese along with the chopped tomatoes and allow the cheese to melt into the sauce. Add in the teaspoon of dried oregano and season with salt and pepper to taste.

Step Four

Transfer the ingredients from the pan into a baking dish and sprinkle the crumbled feta cheese evenly over the top. Place the baking dish in your preheated oven and bake for approximately 20 minutes, or until the casserole is bubbling and the cheese is golden brown on top.

Step Five

Allow the casserole to cool for a few minutes before topping with the chopped fresh parsley as garnish. It’s now ready to serve and enjoy!

What To Cook Next

Scroll to Top