White Girl Salsa is great for dipping, but my vibrant flavors play nice with all sorts of ingredients!

Read on for my favorite recipes…and don’t forget to tell me your favorite ways to use White Girl Salsa.  

Recipe: Cheese Corn Gratin

Summary: Perfect for Game Day get-togethers or for a delicious night in.

Ingredients

  • 1 lb yellow squash, cut into 1/4 inch slices
  • 1 lb tomatoes, halved, seeded and cut into 1/3 inch slices
  • 2 Tbs olive oil
  • 1/2 cup plain rice or almond milk
  • 1 1/2 cups Smokey Chipotle White Girl Salsa (or favorite White Girl Salsa)
  • 2 Tbs cornstarch
  • 5 ears of corn (kernels off the cob)
  • 3/4 cup Panko breadcrumbs
  • 3/4 cup cheddar cheese*
  • 1/2 cup pepper-jack cheese*
  • 1/2 cup basil, chopped
    *substitute vegan cheese for non-dairy option

Instructions

  1. Preheat oven to 400 degrees.
  2. In a 3 qt baking dish, arrange squash and half of the tomatoes on the bottom.
  3. Drizzle with half of olive oil and sprinkle top with half of the basil.
  4. Roast for 20-25 minutes
  5. Meanwhile, in a bowl whisk together milk, salsa and cornstarch.
  6. Combine corn kernels, panko bread crumbs, 1/4 cup cheddar and 1/4 cup pepperjack cheese, and remaining olive oil.
  7. Sprinkle remaining amount of cheese over the roasted veggies.
  8. Top with corn mixture and pour milk mixture over corn.
  9. Top with the rest of the salsa, tomatoes and basil
  10. Bake for 25-30 minutes until golden brown on top.
  11. Enjoy!!

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