Sunday, December 29, 2013

Sweet Corn Lasagna Roll-ups with Green Chile Sour Cream Sauce

Now that the holidays are almost a memory, I've been dreaming about warm summer days and all that comes with it.  Mostly I've been dreaming of gardens full of plump, juicy tomatoes, fresh, vibrant herbs and sweet, summer corn.

One of my favorite things about Lexington is the farmers markets.  The bounty that the farmers haul into Lexington three to four times a week is indescribable.  Local meats, eggs and cheeses to homemade bread and pasta and of course, some vegetables are mixed in there too.  I'm making myself sad.  And hungry.  Summer's right around the corner, right?  No?  I didn't think I could fool myself into thinking that.

As much as I love the farmers market, I've decided to try my hand at gardening this year since I finally have a decent back yard to grow some veggies and herbs.  I'm so excited and I'll be sharing my journey with you.  I have these grandiose visions of canning and freezing my harvest to become more self-sustainable.  In reality I know my first year will be full of challenges--especially with all the rabbits that hang out here with the sole purpose to torture my poor Dolce.  I'll give it the good old college try though!

Since I've been craving sweet corn, I decided to whip up a cold weather appropriate recipe that I just couldn't get out of my mind.  Hence, Sweet Corn Lasagna Roll-ups were created.  They are creamy and sweet with a hint of spiciness.  I hope you enjoy these as much as I did!

I know the list of ingredients makes this look like a daunting task but I promise, it really isn't.

Sweet Corn Lasagna Roll-ups with Green Chili Sour Cream Sauce         Printer Friendly


11 lasagna noodles, cooked
1 (16 ounce) bag of frozen corn, thawed
1 jalapeño, finely diced
1 tablespoon sugar
1 (7 ounce) can of chopped green chiles
8 ounces of cream cheese, softened
1 egg, beaten
2 tablespoons chopped green onion plus more for garnish
Zest of 1 lime
1 1/2 tablespoon olive oil
Salt and Pepper
Cilantro for garnish
Creen Chile Sour Cream Sauce (recipe below)

Cook the lasagna noodles according to the package directions.

Meanwhile, in a saute pan or skillet, heat the olive oil over medium heat.  Add the jalapeño and sauté for about 5 minutes.  Add corn and sugar and cook for 5 more minutes.  Remove from heat and let cool slightly.

In a medium bowl, combine cream cheese, half of the can of green chiles, beaten egg, green onion and lime zest and a pinch of salt.  Mix well.  Add in the corn and jalapeño mixture.

Lay the cooked lasagna noodles flat and spread about 1/4 cup of the corn mixture on each one.  Slowly roll the noodles and place them seam side down in a 9x13 baking dish.  Cover every roll completely with the Green Chile Sour Cream Sauce* and bake in a preheated 375 degree oven for 45 minutes.

Green Chile Sour Cream Sauce


2 tablespoons flour
2 tablespoons butter
2 cups chicken broth
1 (16 ounce) container of sour cream
3.5 ounces of green chile

In a sauce pan cook the flour for 2 minutes.  Add the butter to form a roux.  Let cook for about 5 minutes over medium heat.  Whisk in the chicken broth and bring to a boil, stirring occasionally.  Add the green chiles, reduce heat and let the mixture cook for about 10 minutes.  It should have the consistency of a thin gravy at this point.  Remove from heat and fold in the sour cream.   Serve over enchiladas, eggs or of course, Sweet Corn Lasagna Roll-ups.

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