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Enchilada-style sweetcorn

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Enchilada-style sweetcorn

25 minutes

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Enchilada-style sweetcorn

By Khanya Mzongwana

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 25 minutes

Ingredients

4 cobs sweetcorn
4 T olive oil
2 T Woolworths enchilada spice mix
200 g Woolworths fresh Napolitana sauce
250 g sour cream
100 g grated Cheddar and mozzarella mixture
2 avocados, sliced, for serving
fresh coriander, for serving
90 g Woolworths pickled red onions, for serving

Method

1. Preheat the oven to 200°C. Rub the corn with the olive oil and season with the enchilada spice mix.

2. Place in a medium-sized casserole dish and pour over the Napolitana sauce. Dollop over the
sour cream and top with grated cheese. Bake for 20–25 minutes, or until the cheese is golden.

3. To serve, top with the sliced avo and pickled onions and scatter with fresh coriander.

Find more Mexican recipes here.

Photograph: Jan Ras
Videography: Romy Wilson
Production: Khanya Mzongwana
Food assistant: Emma Nkunzana