Fresh Corn Enchiladas
(Enchiladas de Maiz Fresco)

12 corn tortillas
salad oil
1 10-oz. can enchilada sauce
2 cup shredded jack cheese
1 cup finely shredded iceberg lettuce
1 cup sour cream
1/3 cup minced fresh cilantro
lime wedges
Fresh Corn Filling:
3 cup fresh corn kernels (about 6 ears)
2 T. butter
3 med. onions, finely chopped
1/2 t. cumin seed
1 cup sour cream
1 cup shredded jack cheese
1 4-oz. can diced mild green chiles
salt to taste

Make filling. In wide frying pan, melt butter and add onions. Cook,
stirring until onion is limp, but not browned. Add corn, cumin see, and
1/4 cup water. Cover and cook over medium heat for about 5 minutes,
stirring occasionally. Remove cover and cook, stirring, over high heat to
boil away any remaining liquid. Remove from heat and stir in sour cream,
cheese, and chiles. Add salt to taste.

Fry tortillas one at a time in oil to soften. Stack on a plate and cover
with a towel to keep warm until all are done. Pour about of the enchilada
sauce in the bottom of a 9"x13" baking pan. Spoon about 1/3 cup of corn
filling down center of each tortilla, rolling to enclose filling. Set
enchiladas seam-side down in sauce in baking pan. Moisten tops of
enchiladas evenly with remaining sauce. Distribute the 2 cup of cheese
evenly over enchiladas. (Cover and chill if making ahead.) Bake,
uncovered, in a 375F oven for 20 minutes or until bubbling. (If chilled,
bake 30 minutes, covered for the first 15 minutes.) To serve, arrange a
band of lettuce down center of enchiladas, then spoon sour cream onto
lettuce. Garnish with cilantro and squeeze lime juice onto individual
portions.

Makes 12 enchiladas, about 6 servings.

Notes: I've been making this for years and it's a much requested favorite
of my family and friends. I just use canned corn because even when fresh
is available I'm too lazy to cut it off the cob. (And besides, when fresh
corn is in season it's too hot to bake anything in the oven anyway.) It
takes about 2 cans of corn. And I put them in the food processor to chop
them up some so it's more like the size of corn cut from the cob. If you
don't want to bother rolling the enchiladas you could just layer them.
Also, I don't put the lettuce and sour cream over the whole casserole
because it isn't always eaten up completely at one sitting so you don't
want to have that stuff on it if you have to reheat it later. I just serve
all the topping is separate bowls and let people put on their own
toppings. I like to serve this with refried beans. My favorite is the Old
El Paso brand, the variety with chorizo in them. Since this is a
vegetarian dish I like to have the meat flavor of the ch
orizo in
the beans to go with it.

Kate Connally rec.food.cooking



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