Your favorite Mexican street corn flavors rolled in tortillas, smothered in a creamy sauce and covered in melted cheese.
Why You’ll Love This Recipe
If you love Mexican Street Corn (and who doesn’t) then you will absolutely love serving it as a main dish in the form of Street Corn Enchiladas
My Torchy’s Mexican Street Corn is the most popular recipe on the site. People can’t get enough of it!
So it only makes sense to come up with a way to serve this beloved side dish as a main course.
I simply added some cream cheese to the original street corn recipe to create a filling that was a bit more hearty and satisfying.
And of course I smothered the finished enchiladas in a creamy sauce and topped them off with a generous sprinkling of grated cheese.
The results, as you’ve probably guessed by now, were absolutely amazing!
These street corn enchiladas shot straight to the top of our list of favorite family recipes, and have been requested often since I first served them.
Not only is this recipe delicious, it’s vegetarian friendly, and with some minor tweaks (like using corn tortillas) it’s gluten-friendly too.
No matter where you serve them, everyone will love these enchiladas. Be prepared to get lots of requests for the recipe.
With Cinco de Mayo right around the corner, now is the perfect time to try these amazing Street Corn Enchiladas.
What Should I Serve With Street Corn Enchiladas?
As much as we love Mexican Street Corn around here, I don’t recommend serving that as a side dish with street corn enchiladas. That’s a bit too much corn!
These are some of our favorite side dishes to serve with this enchilada recipe:
Ingredients
- Frozen corn — canned is okay if it’s well drained
- Monterrey Jack cheese — Colby jack or mozzarella also work well
- Cotija cheese — feta or queso fresco are good substitutions
- Cream cheese — light cream cheese is fine
- Produce — limes, jalapenos, cilantro
- Spices — chili powder, cumin, salt and pepper
- Green enchilada sauce
- Sour cream — light sour cream is fine
- Flour tortillas — you can use corn if you prefer, or make your own homemade flour tortillas
- Salsa verde
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Street Corn Enchiladas
Ingredients
For the enchiladas:
- 4 cups frozen corn thawed
- 3 cups Monterrey Jack cheese shredded, divided
- 1/4 cup cotija cheese crumbled
- 8 ounces cream cheese softened
- 1 tablespoon lime juice
- 1 jalapeno seeded and minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- 8-10 8-inch flour tortillas
For the sauce:
- 1 10 oz. can green enchilada sauce
- 1/2 cup sour cream
- 1/2 cup salsa verde
Instructions
- Preheat oven to 350 degrees. Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the corn, 2 cups Monterrey Jack cheese, cotija cheese, cream cheese, lime juice, jalapeno, chili powder, cumin cilantro and salt and pepper.
- In a medium bowl, whisk together the ingredients for the sauce. Spread about 1/2 cup of sauce in the bottom of the prepared pan.
- Add about 1/4 cup of the corn mixture to the center of a tortilla. Roll up and place seam side down in the baking dish. Repeat with remaining filling and tortillas.
- Evenly spread the remaining sauce over the enchiladas. Sprinkle with the remaining Monterrey Jack cheese.
- Cover and bake for about 20 minutes. Uncover and bake another 10-15 minutes, or until sauce is bubbly and cheese is golden.
- Serve with additional chopped cilantro, lime wedges and cotija cheese for garnish, if desired.
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Notes
- Can use drained canned corn in place of frozen
- Can use corn tortillas in place of flour
- Can use light sour cream and cream cheese
Nutrition
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