How to make it

  • 1. If working with fresh corn, wrap one ear in plastic wrap and warm in the microwave for 3 minutes. Remove for microwave, and let cool for 2 minutes. On a cutting board over a sheet of paper towel, cut off the kernels.
  • 2. Spray a small skillet with pam and pour the oil in. Add the cumin seeds and let them toast and become smokey. Add the onions and garlic. Add dried chilis, cayenne pepper, garlic powder, salt, and pepper. Cook until onions have become translucent and the flavors have come together. Add the corn and saute until well combined and cooked. Add a splash of lemon juice. Turn off heat and add half of the chopped cilantro.
  • 3. Place a tortilla on the cutting board. Spread with a thin layer of cheese. Add the corn mixture to one side. Roll and make sure to keep all the filling inside. Place on a microwave safe plate. Drizzle enchilada sauce over it, top with cheese and microwave for about 45 seconds. Garnish with cilantro and a lemon wedge and serve!
  • For Sauce:
  • 1. Add all the ingredients into a blender, pulse until all combined and smooth.

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  • rosemaryblue 7 years ago
    Love Sargento cheese! Thanks for a good recipe.
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