Enchilada-style sweetcorn
4
Easy
5 minutes 
25 minutes This baked sweetcorn on the cob is inspired by enchiladas – and these babies are baked like
enchiladas under tomatoey sauce, sour cream and lashings of cheese. This is the tastiest, messiest
way you’re going to have corn! Also, a great dish to bring to a braai!
Ingredients
Method
- 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
Ingredients
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
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