Mexican Street Corn Enchiladas
These Mexican Street Corn Enchiladas have all the best flavors of elotes: sweet corn, salty cotija, tangy lime, and a kick of chili make these so delicious.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
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- 2 cups frozen corn
- 3 cups shredded Monterey Jack cheese
- 1 medium yellow onion, chopped
- 1/4 cup crumbled cotija cheese, plus more for topping
- 1/4 cup mayonnaise
- 2 tablespoons freshly squeezed lime juice, from about 2 small limes
- Kosher salt + freshly cracked black pepper
- 1 1/2 cups of your favorite green enchilada sauce or salsa verde
- 2 teaspoons chili powder
- Pinch of cayenne pepper
- 8 (8-inch) tortillas
- Cilantro and sliced jalapeño, for serving
Instructions
- Preheat oven to 350° F.
- Make the filling: In a large bowl, stir together corn kernels, 1 cup Monterey Jack, onion, cotija cheese, mayonnaise, lime juice, and salt and pepper. Set aside.
- Assemble the enchiladas: Mix the chili powder and cayenne pepper into the enchilada sauce. Spread about 1/3 cup enchilada sauce along the bottom of an 8×12 baking dish. Spread a tortilla with a thin, even layer of enchilada sauce (about 2 tablespoons per tortilla), then a generous heap of corn filling down the center of the tortilla. Roll up tightly, and place in the prepared baking dish. Repeat with remaining tortillas. Spread the remaining sauce over the enchiladas, then sprinkle evenly with remaining 2 cups of Monterey Jack.
- Bake: Bake, uncovered, for 20–25 minutes, or until cheese is melted and enchiladas are bubbling. Finish under the broiler for one or two minutes to get the cheese to brown a bit, if desired. (Careful; don’t let it stay under the broiler for too long!)
- Allow to cool for a few minutes before serving topped with more cotija cheese, sliced jalapeños, and cilantro.
Find it online: https://www.emilyeatsthings.com/mexican-street-corn-enchiladas/