
By Colleen Browne
Elote Funeral Potatoes
🇲🇽 Mexican / Midwestern United States 🇺🇸 fusion recipe. Serve with my Chorizo and Carmelized Onion Meatloaf with Sweet and Spicy Pineapple Pico de Gallo.
Updated at: Thu, 17 Aug 2023 11:30:19 GMT
Nutrition balance score
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Ingredients
12 servings

¾ cupbutter
divided

1onion
medium, diced

4 tspsgarlic
minced
1.5 poundsdiced hash browns
cubed not shredded, thawed

12 ozfrozen sweet corn
thawed, or 2.5 - 3 cups fresh

2 x 10.75 ouncecans condensed cream of chicken soup

2 cupscrema
Mexican, or sub sour cream

1 ½ cupscheddar cheese
grated

4 Tbsplime juice
fresh squeezed

2 tspchili powder

½ teaspoonblack pepper

1 cupcotija cheese
crumbled

3 cupscorn flakes cereal
lightly crushed, sub Hot Cheetos if you're one of THOSE people
Instructions
Step 1
Preheat oven to 350F.
Step 2
Heat 1 tablespoon of the butter in a skillet over medium heat until melted. Add the diced onion and saute until soft and translucent. Add the minced garlic, and saute for one minute more.
Step 3
In a large mixing bowl, combine the cooked onions, hash browns, sweet corn, 1/2 cup (1 stick/8 tablespoons) of melted butter, cream of chicken soup, Mexican crema, grated cheddar cheese, lime juice, chili powder, and pepper. Scoop this mixture into a greased 9x13-inch glass baking dish. Top evenly with cotija crumbles.
Step 4
In a skillet, heat the remaining 3 tablespoons of butter over medium heat until melted. Add the slightly crushed corn flake cereal and saute, stirring often, until lightly browned; about 2-3 minutes. Spread the browned corn flakes over top of the casserole.
Step 5
Bake the casserole for 40-45 minutes at 350F. Cool slightly before serving.
Step 6
Garnish with chopped cilantro or green onion if you like.
Notes
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Crispy
Delicious
Easy
Fresh
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