Street Corn Enchiladas
If you love Mexican street corn, you need to try these cheesy vegetarian enchiladas.
- 2 frozen corn
- 2½ shredded Monterey jack cheese, divided
- ½ c. chopped white onion
- ¼ c. cotija cheese, crumbled, plus more for serving
- ¼ c. mayonnaise
- 2 tbsp. lime juice, plus wedges for serving
- 1 small jalapeño, seeded and minced, plus more, thinly sliced, for serving
- ½ tsp. chili powder
- Kosher salt
- Freshly ground black pepper
- 1 (10-oz.) can green enchilada sauce
- 8 corn tortillas
- Preheat oven to 350°. In a large bowl, combine the corn with 2 cups of the Monterey jack cheese, the onion, cotija cheese, mayonnaise, lime juice, jalapeño, and chili powder. Season with salt and pepper.
- Spread half of the enchilada sauce in the bottom of a 9-by-13-inch baking dish.
- Set aside ½ cup of the corn mixture. Wrap tortillas in paper towels and microwave until soft and flexible, about 1 minute. Add a scoop of the remaining corn mixture in the center of 1 tortilla, then roll up and place seam side down in the baking dish. Repeat with remaining tortillas.
- Spread remaining enchilada sauce on top and sprinkle with reserved corn and remaining ½ cup of cheese. Cover baking dish with foil and bake for 15 minutes or until warm. Remove foil and switch oven to broil. Broil until cheese is melted and golden, about 3 minutes more. Garnish with sliced jalapeño and serve.