This is a vegan/vegetarian version of a traditional Peruvian dish made with mashed potatoes jazzed up with Aji amarillo sauce — a tangy hot pepper sauce that is available in specialty stores. Alternately your favorite spicy & sour chile sauce will work too.
Boil 2 lbs. of yellow potatoes in salted water and drain. Do not add any liquid. When they are cool, mash them with 1/4 C. of olive oil and 1-5 T. aji amarillo sauce to taste. Season to taste with more salt and chile.
Shuck and cook 4 ears of corn. Cut the kernels off the cobs. (Roasting the corn would be a nice twist).
Very thinly slice red onion to make 1 C. Drizzle it with the juice of 1 lime and allow to marinate for 10 minutes.
Dice 1 large or 2 small tomatoes, place in a bowl and sprinkle with salt. Drizzle with 1 t. olive oil.
Peel and thinly slice 1 ripe avocado.
Spread mashed potatoes on the bottom of an 8″ x 4″ glass baking dish, about an inch and a half deep. Make a layer of avocados and then a layer of corn. Spread the rest of the potatoes on top.
Cut into pieces and serve as you would a casserole. Serve topped with the marinated red onion and tomatoes.