Elote Funeral Potatoes

Name: Elote Funeral Potatoes
Cuisine: Latin American, American, Mexican
Ingredients: 3/4 cup butter divided; 1 medium onion, diced; 4 tsps garlic, minced; 1.5 pounds diced hash browns, cubed not shredded, thawed; 12 oz bag frozen sweet corn, thawed (or 2.5 - 3 cups fresh); 2 cans condensed cream of chicken soup (about 10.75 ounce per can); 2 cups Mexican crema (or sub sour cream); 1.5 cups grated cheddar cheese; 4 Tbsp lime juice, fresh squeezed; 2 tsp chili powder; 1/2 teaspoon black pepper; 1 cup cotija cheese (crumbled); 3 cups corn flakes cereal, lightly crushed (sub Hot Cheetos if you're one of THOSE people)

6 steps

🇲🇽 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

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories427.6 kcal (21%)

Total Fat31.6 g (45%)

Carbs28.1 g (11%)

Sugars2 g (2%)

Protein10 g (20%)

Sodium500 mg (25%)

Fiber1.9 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

¾ cupbutter

4 tspsgarlic

1.5 poundshash browns

diced, cubed not shredded, thawed

12 ozfrozen sweet corn

thawed, or 2.5 - 3 cups fresh

10.75 ouncecondensed cream of chicken soup

2 cupsMexican crema

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.