Traditional Enchilada is a corn tortilla rolled with filling inside and topped with a chilli pepper sauce. I try many different variations of the sauce just for fun. Here is a variation of the sauce made out of corn, the Corn Enchilada Sauce that I really enjoy.
| Preparation Time: | 15 minutes |
| Servings: | 10 enchiladas |
| Difficulty: | Easy |
Ingredients
| Garlic | 1 clove |
| Frozen Corn Kernels | 20 oz |
| Milk | 1 cup |
| Freshly Ground Black Pepper | 1/4 tsp |
| Salt | 1/2 tsp |
| Red Chilli Powder | 1/2 tsp |
Method
- Peel and chop garlic roughly.
- Roast the corn and garlic in a frying pan.
- Keep stirring until corn and garlic start to brown (about 10 minutes). Turn off the heat.
- Save 1/2 cup of corn aside. Blend everything else in a blender to a smooth paste.
- Mix saved corn in the corn paste lightly.
- Corn Enchilada Sauce is ready.
Notes
- You can use fresh corn kernels also but then you should boil them first.
Summary
Recipe Name
Corn Enchilada Sauce
Author Name
Ruchi Garg
Published On
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