Elote Enchiladas

Elote Enchiladas oh my! If you’re a fan of street corn, this enchilada recipe is for you!

These have corn, peppers, cotija and all the things that make elote so delicious.

Elote Enchiladas

• 1 tbsp extra virgin olive oil
• 1 large shallot, minced
• 1 poblano pepper, seeds and stem removed, pepper diced
• 1 tsp Kosher salt, divided
• 4 cups fresh corn kernels from about 4 ears of corn
• 1 cup cotija, divided
• 1/3 cup mayo
• 1 cup enchilada sauce, divided
• 8 tortillas

Preheat oven to 350

Sauté the shallot and poblano in olive oil. Season with 1/2 tsp salt. Add the corn and sauté until warmed through. Blend the corn mixture in a Cuisinart until roughly chopped.

Place the mixture in a bowl and add 1/2 cup cotija, mayo and the remaining 1/2 tsp of salt. Stir to combine.

Pour 1/2 cup enchilada sauce in the base of a baking dish. Place 1/3 cup of the corn mixture in the center of each tortilla, roll into enchiladas and place in the baking dish. Top with remaining enchilada sauce, cotija and any extra corn. Bake at 350 for 12 minutes.