Potatoes And Corn Mexicano
A hearty Mexican-inspired casserole featuring layers of potatoes, sweet corn, green chilies, and melted cheese, perfect for comforting family dinners and gatherings.
Ingredients
Instructions
- Arrange half of the potato slices in the bottom of a 9 x 13-inch oiled pan.
- Season with salt and pepper.
- Sprinkle half of the corn and chilies over the potatoes and dot with butter.
- Repeat the layering with the remaining potatoes, corn, chilies, and butter.
- Pour buttermilk over the layers and cover.
- Bake at 375°F for 1 hour.
- Remove from oven and sprinkle with chopped chives and grated Jack cheese.
- Return to oven until the cheese melts.
Tips & Substitutions
For a creamier texture, consider adding a layer of sour cream between the potato layers. If you want a bit more spice, use jalapeños instead of green chilies. You can also substitute half of the buttermilk with cream for a richer flavor. This dish is versatile; feel free to add other vegetables like bell peppers or zucchini, or try it with different cheeses. For a vegetarian option, ensure the butter is sourced accordingly.
Serving Suggestions
This dish is perfect as a comforting main course or as a side to grilled meats or fish. Consider pairing it with a fresh salad or serving alongside Easy Spinach Con Queso for a delightful Mexican-inspired meal. It also complements a chilled Frozen Mock Margarita, making it a great option for gatherings.
Storage & Reheating
Leftover Potatoes and Corn Mexicano can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F until warmed through, about 20-25 minutes. Alternatively, you can microwave individual portions for about 1-2 minutes, but the oven method helps maintain texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Potatoes And Corn Mexicano contains roughly 177 calories, with 7g protein, 12g carbohydrates, and 12g fat. It is a good source of calcium (19% of the Daily Value), protein (15% of the Daily Value), and vitamin A (14% of the Daily Value). Note that it is relatively high in sodium, at 615mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the layers in advance and refrigerate them before baking. Just cover the dish tightly with plastic wrap. When you're ready to bake, remove the wrap and add a few extra minutes to the baking time to ensure it heats through completely.
What can I use instead of buttermilk?
You can substitute buttermilk with a mixture of regular milk and vinegar or lemon juice. For each cup of buttermilk needed, use 1 cup of milk and add 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using to mimic buttermilk's tanginess.
Can I freeze the leftovers?
Yes, you can freeze the leftovers, although the texture may change slightly after thawing. Allow the dish to cool completely, then transfer to a freezer-safe container. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven or microwave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).