Vegetarian Mains Members

Mexican Street Corn Enchiladas

Corn tortillas rolled around a smoky elote-inspired filling of charred corn, black beans, and cotija, baked in red enchilada sauce and topped with a cool cilantro-lime crema.

25 minPrep

35 minCook

60 minTotal

4Servings

MediumDifficulty

⭐ 4.5Rating

8 enchiladas

Ingredients

3 cups corn kernels (fresh or frozen, thawed)
1 tablespoon neutral oil

Instructions

Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the corn kernels in a single layer and cook, stirring only occasionally, for 6 to 8 minutes, until several kernels show dark charred spots.

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