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Colleen Browne
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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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.