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Creamy Elote Street Corn Enchiladas Easy Homemade Recipe with Cotija Cheese

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These creamy elote street corn enchiladas combine smoky corn, tangy Cotija cheese, and a luscious creamy sauce wrapped in warm tortillas for a comforting and flavorful meal.

Ingredients

Scale
  • 3 cups fresh corn kernels (frozen works in a pinch)
  • 2 tablespoons unsalted butter, melted
  • 2 cloves garlic, minced
  • 1 small jalapeño, chopped (optional)
  • ¼ cup fresh cilantro, chopped
  • 2 tablespoons fresh lime juice
  • Salt and freshly ground black pepper to taste
  • ½ cup Mexican crema (or sour cream as substitute)
  • ¼ cup mayonnaise
  • ½ cup grated Cotija cheese (El Mexicano or La Vaquita recommended)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon fresh lime zest
  • 12 soft corn tortillas, warmed
  • ¼ cup extra Cotija cheese for sprinkling
  • Chopped green onions or sliced radishes for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with butter or non-stick spray.
  2. Heat melted butter in a large skillet over medium heat. Add minced garlic and jalapeño (if using), sauté for 1-2 minutes until fragrant.
  3. Add fresh corn kernels and cook for 5-7 minutes, stirring occasionally, until tender and lightly golden. Season with salt, pepper, and half of the chopped cilantro. Remove from heat and stir in fresh lime juice. Set aside.
  4. In a medium bowl, combine Mexican crema, mayonnaise, grated Cotija cheese, ground cumin, chili powder, lime zest, and a pinch of salt. Stir until smooth. Adjust seasoning to taste.
  5. Warm each corn tortilla briefly in a dry skillet or microwave wrapped in a damp paper towel to prevent cracking.
  6. Spread a thin layer of creamy sauce on the bottom of the baking dish to prevent sticking.
  7. Spoon a generous amount of corn filling down the center of each tortilla, drizzle a bit of creamy sauce over it, roll tightly, and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
  8. Pour remaining creamy sauce evenly over the rolled tortillas and sprinkle extra Cotija cheese on top.
  9. Bake uncovered for 15-20 minutes until sauce is bubbly and cheese is slightly golden.
  10. Remove from oven and garnish with remaining cilantro, chopped green onions, or sliced radishes. Serve warm.

Notes

Warm tortillas properly to avoid cracking. Caramelize corn just enough for smoky flavor without burning. Let sauce rest for 10 minutes if possible to meld flavors. Add a splash of milk or crema if sauce is too thick before baking. Adjust jalapeño seeds to control heat. Can substitute Cotija with feta or queso fresco. Recipe is flexible for dairy-free and spicy variations.

Nutrition

Keywords: elote, street corn, enchiladas, creamy, Cotija cheese, Mexican, easy recipe, vegetarian option, gluten-free

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