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!

I know I’m not the only person around here who’s obsessed with Mexican street corn. Any time I can get my hot little hands on it, I go to town. It’s just such a perfect flavor combination. I love the sheer carelessness of it, too: corn on the cob slathered in mayo and cheese? SURE. Street vendors really know what’s up, I tell ya.

In an effort to match the brashness of the original inventors of street corn, I set out to make a version with even more cheese. And what better cheese vehicle than a piping hot pan of enchiladas? These street corn enchiladas have all the incredible flavors of elotes, PLUS a heaping pile of melty goodness on top. Everything in moderation, am I right?

I recommend using frozen corn here for the freshest flavor. Feel free to use canned, though, if it’s what you’ve got. Or, if it’s the peak of summer and you have corn coming out of your ears (ha), put some of those cobs to use here! Just try to use the highest-quality corn you can find, because the corn really is the star of the show.

Green enchilada sauce is the best here. It’s flavorful enough to stand up to all the cheese, but mild enough that it doesn’t detract from the thesis of this meal, which is street corn. If you only have red enchilada sauce, go for it! It’ll still be delicious.

Did you make these street corn enchiladas? Don’t forget to share a photo on Instagram and tag me @emily.eats.things!

Mexican Street Corn Enchiladas

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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.

• Author: Emily Hanka
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 2 cups frozen corn
• 3 cups shredded Monterey Jack cheese
• 1 medium yellow onion, chopped
• ¼ cup crumbled cotija cheese, plus more for topping
• ¼ cup mayonnaise
• 2 tablespoons freshly squeezed lime juice, from about 2 small limes
• Kosher salt + freshly cracked black pepper
• 1 ½ 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

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Instructions

1. Preheat oven to 350° F.
2. 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.
3. Assemble the enchiladas: Mix the chili powder and cayenne pepper into the enchilada sauce. Spread about ⅓ 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.
4. 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!)
5. Allow to cool for a few minutes before serving topped with more cotija cheese, sliced jalapeños, and cilantro.