Enchilada-style sweetcorn

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

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

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

Cooking Instructions

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