Potatoes And Corn Mexicano - cooking recipe
Ingredients
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2 lb. baking potatoes, peeled and sliced
2 c. buttermilk
1 (4 oz.) can green chilies
5 Tbsp. butter
4 medium ears corn, grated
2 Tbsp. fresh chives
grated Jack cheese
Preparation
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Arrange 1/2 of the potato slices on bottom of a 9 x 13-inch oiled pan.
Season with salt and pepper.
Sprinkle 1/2 the corn, 1/2 the chilies and dot with butter.
Repeat layer and cover with buttermilk.
Bake at 375\u00b0 for 1 hour.
Remove from oven and sprinkle with chives and cheese, return to oven until cheese melts.
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