sweet corn + jalapeno enchiladas
I’m taking some time off the next few weeks to spend with my family and our new baby girl. In the meantime, I’ve asked a few of my amazingly talented blogger friends to fill in with guest posts. My sweet (and hilarious) friend Stefanie of Sarcastic Cooking is here today with what can only be described as one of — if not THE — best enchilada recipes I’ve ever seen in my life. And that’s saying something, considering I eat so many enchiladas on the regular, they’re basically they’re own food group in my diet. Stefanie has also been one of my greatest sources of advice and support on all things bebe (she has her own adorable wee one, Andy — I mean, look at that face!), so needless to say, I appreciate and respect this gal in so many ways. Take it away, Stef!
Welcome to motherhood, Stephanie! It is a strange little sorority I too was initiated into recently. Steph, you are in the thick of it right now. Let me tell you, it gets better. We new moms need to make t-shirts with that mantra emblazoned upon it… So our kids can spit up on them.
My son was born in December. In Chicago. In the middle of a polar vortex, whatever that is. I spent a good three months indoors with my dog and nonspeaking-only-communicating-via-crying child. I took comfort in long showers when my husband got home from work and Netflix during the snowy days. I was never really much of a shower kind of person. I mean, I bathe for the sake of those around me and all, but I was never a big fan of it. Get in, get out. But, since Andy was born, I find myself taking very long showers just to have some me time. I also find it is a great time to remember what day it is and what I have to do that day aside from devote 100% of my time to a baby.
Steph, at least you are able to take little Avery for stroller rides. Do it! Get out of the house as often as you can! Trust me. It will help you to feel like a normal person again. I also highly recommend going out for a date night as soon as you feel comfortable. We went out for a date night around the two month mark. It was glorious. It is little moments like that which will get you through the long sleepless nights and the constant self-doubt and questions about your parenting style.
Do you feel like you can never stop thinking about Avery? I am six months in and I feel like all I do is think! Is Andy eating enough? Should we start sleep training? What is with these mom groups and all the dang abbreviations they use? EBF, LO, STTN, WTF?!?!? Is he wearing the right diapers? Why is he crying? Is he alive in there? The questions go on and on in my brain. My mom told me, “Welcome to motherhood. That never stops.”
I think it was about three/four months in when I ran out of freezer food and started to cook dinner again. I bet you have been cooking the whole time though, Steph, because you are a superwoman multi-tasker! I loved to make mac and cheese, baked pasta, and any kind of crockpot meal. I went from an overcomplicated organic cook to a cook who thought “the easier the better.” One of my go-to dishes each week was some kind of enchilada. They are so easy and sooooo delicious. Plus all you have to do is switch up the filling and sauces and you never get bored.
I have actually continued the weekly tradition of enchiladas. It was an easy decision. I like easy decisions because being a mom and responsible for the well-being of another human life is hard enough!
Steph. My advice to you is just keep going/moving. Never think that you have your child figured out or that you have his elusive “schedule” thing other parents talk about because once you think it, even for a second, your kid will change his/her mind. Trust your gut; you know what is best for your baby. And, kind of along the same lines as thinking with your gut, make enchiladas at least once a week!Print
- 1 lb frozen and thawed sweet corn kernels
- 1 cup water
- 2 tablespoons olive oil
- 1/2 small Vidalia onion, diced
- 1 jalapeno, seeded and diced
- 1 garlic clove, grated
- Pinch of crushed red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup + 1 tablespoon fine cornmeal
- 3/4 cup shredded Mexican cheese blend
- 6 flour tortillas
- Fresh chopped cilantro
For the Enchilada Sauce:
- 1/4 cup corn puree
- 2 tablespoons sour cream/Greek yogurt
- 1/4 cup vegetable stock/chicken stock/ light beer
- 1 tablespoon chili powder
- Preheat oven to 350 degrees F.
- Combine corn and water in a blender. Puree until smooth. Reserve 1/4 cup of the puree for the enchilada sauce.
- Heat olive oil in a large skillet over a medium flame for a minute or two. Add onion and jalapeno. Stir and sauté until translucent and tender, about five minutes. Add the garlic, stir, and sauté for one minute. Pour in the corn puree and stir to combine.
- Stir in the seasonings, cornmeal, and 1/4 cup of shredded cheese. Stir to combine. Reduce heat to low and cook for 5 to 10 minutes, until mixture is thickened and heated enough to melt the cheese. Once hot, turn off flame and leave skillet on the burner while you assemble the enchiladas.
- To make the enchilada sauce, whisk together the corn puree, sour cream, stock, and chili powder in a small bowl. Place a few tablespoons in the bottom of a large rectangular baking dish.
- Wrap the tortillas in a damp paper towel and then microwave for a minute to make them easier to work with. Place about 3 to 4 tablespoons of corn and jalapeno mixture in a row in the center of a tortilla then roll and place in a large baking dish. Continue that process until all six enchiladas are filled and rolled.
- Cover the enchiladas with the remaining sauce and cheese. Cover the baking dish with foil and bake for twenty minutes. Remove foil and bake for 5 to 10 more minutes, until golden and a bit crusty. Let enchiladas sit for 7 to 10 minutes before serving.