- 2 large ears sweet corn
- 1/2 tablespoon olive oil
- 1/8 teaspoon salt
- 1 cup ricotta
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1/4 cup cilantro
- 2 large slicing tomatoes
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2–1 teaspoon chipotle powder
- 1/4 teaspoon salt
- 6–8 corn tortillas
- 1/2 cup queso fresco cheese (or other favorite cheese)
- Preheat oven to 375˚.
- Carefully remove corn from cob by placing the cob perpendicular to the bottom of a large bowl. Cut downward on the cob. Toss kernels with 1/2 tablespoon olive oil and 1/8 teaspoon salt. Roast, stirring occasionally, until soft, 15-20 minutes.
- In a medium bowl, whip together ricotta, honey, lime juice, and cilantro. Once corn is done, stir into ricotta mixture.
- To make sauce, heat 1 tablespoon olive oil over medium low heat. Add in minced garlic and saute for 1-2 minutes. Roughly dice tomatoes and add into pot along with chipotle powder and salt. Cook until tomatoes are starting to break down. Remove from heat and blend with an immersion blender or a regular blender.
- Layer tortillas in between a damp towel and either place in the microwave or oven oven for a couple minutes until pliable.
- To assemble enchiladas, use and 8×5 pan (or an 8×8 with extra space). Place 1/3 of the chipotle tomatoes in the bottom of the pan. Next, scoop 1/3-1/2 cup corn filling in to the center of the tortillas, roll gently, and place seem side down in the pan. Repeat with remaining tortillas, carefully squeezing the last tortillas in. Pour remaining sauce on top and sprinkle over queso fresco cheese.
- Bake enchiladas until lightly browning and bubbly, 20-25 minutes.
*If you want to fill an 8×8 pan, simply make the filling by 1 1/2 (3 ears of corn, 1 1/2 cups ricotta, etc). The normal sauce amount with work and just use 10-12 tortillas.