Grilled Corn Summer Enchiladas.
Grilled corn enchiladas are a must make for your Monday meal!
Seriously, scratch whatever is on your menu tonight. Insta cart the ingredients, find yourself in the kitchen this evening and make this meal for the week ahead. You will not regret it.
Promise. Pinky promise. Swear on my life.
But enchiladas are one of the first “fancy” (you know what I mean right?!) meals I ever successfully made when I was younger. And then they were one of the first meals I made for Eddie and he loved them. Like LOVED.
So… naturally, I can’t even take how much I love these.
First, they start out with my 10 minute enchilada sauce that I could put in a pitcher and pour as a drink. The sauce is out of this world. And I am not even an enchi sauce snob – I definitely used to use it out of a can and actually enjoyed it. However, after making my own a few years ago, I’ve never turned back. It’s so easy and tastes incredible. Adds a ton of flavor to any enchilada dish that you make!
Next, grilled corn, fresh garden zucchini and lots of freshly grated Monterey jack cheese make up the filling. It gets all melty (of course), the corn is slightly sweet, the zucchini is fresh and the whole mixture makes for a very hearty enchilada. Without any meat!
Toppings make these grilled corn enchiladas shine too. Some crumbly cotija cheese because double the cheese is always the best way to go. Some quick pickled onions which I suggest you have in your fridge at all times. Another sprinkling of grilled corn. More melty, bubbly golden cheese.
And torn cilantro to finish it off.
THEY ARE SO DELISH.
Fresh out of the oven, they are a dream. The leftovers are just as good, if not more, because the flavors continue to marry together.
Even if you don’t want the tortillas, want to do something in a skillet (like a corn enchilada filling only where you dip chips!), the sauce and filling is an incredible, easy, but so flavorful combination.
They make me embarrassingly, ridiculously happy.
Grilled Corn Enchiladas
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1 1/2 cups low-sodium chicken stock
- 15 ounces tomato sauce
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 red onion, thinly sliced
- ½ cup warm water
- 1 1/2 tablespoons sugar
- 1 teaspoon coarse salt
- 3/4 cup apple cider vinegar
- 1 cup grilled corn kernels (2 to 3 ears)
- 1 small zucchini, chopped
- 2 cup freshly grated monterey jack cheese
- 10 small (4-inch) corn tortillas, warmed
- ¼ cup crumbled cotija cheese, for topping
- fresh cilantro, for topping
Heat a large saucepan over medium heat and add the olive oil. Whisk in the flour and cook until it is golden brown, about 2 minutes. Add the remaining ingredients and whisk together, bringing the mixture to a simmer. Reduce the heat to low and cook for 5 more minutes before using.
Place the onions in a jar or cup. In a bowl, whisk together the sugar and salt until the sugar and salt dissolve. Whisk in the vinegar. Pour the mixture over the sliced onions. Let sit at room temperature for an hour. You can obviously make this ahead of time and once made, store it in the fridge in a sealed container or jar for about a week!
Preheat the oven to 350 degrees F.
Start by grilling the corn (or using leftover grilled corn from dinner the night before!). Preheat your grill to the highest heat.
To grill the corn, rub the ears with the olive oil. Lately, I’ve been grilling my corn without the husks on, tied at the bottom, and without foil, so it takes only a few minutes. Place the ears on the grill and cook until the corn is golden or charred – whichever you prefer – turning the ears as you go. Remove them from the grill and let them cool. Slice the kernels off the cob.
In a bowl, combine the corn and zucchini. Stir in ⅓ cup of enchilada sauce and ½ cup of grated cheese. Make sure the filling is combined well.
Spray a 9x13 inch baking dish with nonstick spray. Spread ½ cup of enchilada sauce on the bottom of the dish. Take your corn tortillas and add a tablespoon or 2 of filling in each, rolling them up and placing them seam-side down in the dish. Repeat with all the tortillas and filling.
Top the enchiladas with the remaining sauce, using a spoon to spread it over all the tortillas, covering each piece. Add the grated cheese on top.
Bake for 20 to 25 minutes, until golden and bubbly. Top with the cotija cheese, cilantro and pickled onions. Serve immediately!
Seriously everything I want always.