Sweet Corn and Cheese Enchiladas

August is the perfect month to enjoy summer produce. The farmer’s market is bustling with sweet corn, peaches, blueberries, tomatoes, you name it. I have fond memories of spending time with my grandma in the summertime and stopping at farm stands to get sweet corn to enjoy with our dinner. Sweet corn is great in many forms, but I especially just enjoy it with a little butter and salt right off the cob. In these enchiladas, it adds a nice pop of sweetness to offset the nutty cheddar cheese and spicy enchilada sauce. Serve this with rice and beans and a side of fresh guacamole.

  1. Preheat oven to 400.
  2. Heat a thin layer of vegetable oil in a small skillet over medium-high heat. Fry the tortillas for 3 seconds per side; drain on paper towels.

3. Heat olive oil in a large skillet over medium heat. Add garlic and shallot and cook until fragrant, about 1 minute. Add sweet corn and cook for 5 minutes. Season with salt, chili powder, cumin and black pepper.

4. Transfer the sweet corn mixture to a large bowl and allow to cool slightly. Add sour cream and 1 1/2 cups cheddar. Stir to combine.

5. Spread a thin layer of enchilada sauce onto the bottom of a baking dish. Scoop corn mixture onto each tortilla and roll up; place on top of the sauce. Top the enchiladas with the remaining sauce and cheese. Bake for 20 minutes (uncovered), or until the cheese is bubbly.

Sweet Corn and Cheese Enchiladas

Serves 4

All you need:

Vegetable oil, for frying tortillas

8 (6-inch) corn tortillas

2 teaspoons olive oil

3 garlic cloves, finely chopped

1 shallot, finely chopped

4 ears sweet corn, kernels removed from each cob

1/2 teaspoon salt

1 teaspoon chili powder

1/2 teaspoon cumin

1/4 teaspoon black pepper

2 cups extra-sharp cheddar cheese

2 cups red enchilada sauce

All you do:

  1. Preheat oven to 400.
  2. Heat a thin layer of vegetable oil in a small skillet over medium-high heat. Fry tortillas for 3 seconds per side; drain on paper towels.
  3. Heat olive oil in a large skillet over medium heat. Add garlic and shallot and cook until fragrant, about 1 minute. Add sweet corn and cook for 5 minutes. Season with salt, chili powder, cumin and black pepper.
  4. Transfer sweet corn mixture to a large bowl and allow to cool slightly. Add sour cream and 1 1/2 cups cheddar. Stir to combine.
  5. Spread a thin layer of enchilada sauce onto the bottom of a baking dish. Scoop corn mixture onto each tortilla and roll up. Place on top of the sauce. Top with the remaining sauce and cheese. Bake for 20 minutes, or until the cheese is bubbly.
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