Potatoes And Corn Mexicano - cooking recipe

Ingredients
    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
    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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