Street Corn Enchiladas
Street corn enchiladas, this adaptation came from me wanting street corn and Bryce wanting enchiladas a few weeks ago. Well, heck, let’s just combine them and here we are! I took the street corn recipe and mixed everything in a big bowl, then stuffed corn tortillas, added enchilada sauce and cheese and baked up. Okay, let’s get cooking!
Servings: 4 people
Ingredients
- 4 cobs of corn
- 1 large jalapeño
- 1/2 cup of cilantro and green onions
- 10 oz crumbled cojita cheese or feta
- 3 cloves of garlic
- 2 tablespoons of lime juice
- 1/2 cup of mayo
- dash of chili powder
- 1 teaspoon of paprika
- dash of salt to taste
- 12 corn tortillas
- pack of red enchilada sauce
- 1 1/2 cups of shredded old cheddar cheese
Instructions
- First, grill the corn on the BBQ for about 10 minutes, turning every couple of minutes, until the cob is charred.
- Then, turn on the oven to about 400 degrees on the bake setting.
- Next, chop the jalapeño, cilantro and green onions. Add to a bowl and de-cob the corn. Crumble the cheese and add it to the bowl with the corn and greens. Then, add in the chopped garlic, lime juice, mayo and spices. Mix well.
- Lay out the 9×13 pan and coat with 1-2 tablespoons of the enchilada sauce. Then, stuff the corn tortillas (I warm them up first so they don’t break) with the street corn mix. Fold neatly and lace in the pan. Continue on until all 12 are done.
- Coat the stuffed tortillas with the rest of the enchilada sauce and top with the shredded cheese. Then, bake for 18-25 minutes until the cheese is bubbly and browning.
- Done! Take out of the oven and let them rest for about 5 minutes. During that time slice some avocado and get the toppings ready. We use greek yogurt.