Corn has been a bit of a problem around the house lately.
Namely I am buying way too much of it.
But, how can I not when I see 4 cobs for $1? Sometimes I even see 6 cobs for $1! Who in their right mind could pass up that kind of bargain? Corn season only lasts so long and I want to make sure I get my fill of it!
So what do you do when you have several cobs of corn in the fridge that are about a day away from a life of darkness inside a tidy hefty bag? Make street corn!
And what do you do when you have a large bowl full of street corn on your hands and you are about to go out of town for three days? Make street corn enchiladas and freeze them.
It is the only logical solution friends. Although I do think some dips get better with age, street corn seems to peak after one or two days in the fridge. We go through it so quickly that very rarely does it reach a day three, but when it does it isn’t pretty. The cilantro is usually dried up and stuck to the sides of the bowl, the corn loses any crunch, and there is just too much liquid.
See? Definitely my only option.
And the best thing about these enchiladas? Besides the cilantro of course.
They freeze like a dream! Immediately after I was done preparing them, into the freezer they went. We got home from our vacation on Sunday and had a homemade meal waiting for us. All I had to do was warm it up. So easy!
Like I mentioned earlier, the base of this recipe is my street corn recipe. Make up a batch of this before you get started with the enchiladas.
|Street Corn Enchiladas||
- 1 batch street corn
- 6 whole wheat tortillas
- 2 roma tomatoes, chopped
- 1 large chicken breast, cooked and chopped
- 3/4 cup reduced fat cheddar cheese
- 1 1/2 cup salsa verde (your choice of brand)
- Avocado for garnish
- Cilantro for garnish
- Preheat oven to 350 degrees. Spray an 8x8 pyrex with cooking spray.
- In a large bowl mix together corn and chicken. Spread mixture into a whole wheat tortilla and wrap tightly. Repeat until you have used all of the mixture and tortillas. Spread salsa verde and cheddar cheese over top of the enchiladas.
- Bake for 30 minutes.