If you’re craving a delicious and flavorful Mexican-inspired dish that embodies the essence of summer, then look no further than these Grilled Zucchini and Corn Enchiladas. Packed with vibrant colors and bold flavors, this recipe takes traditional enchiladas to a whole new level by incorporating grilled zucchini and sweet corn. Whether you’re hosting a backyard gathering or simply looking to elevate your weeknight dinner, these enchiladas are sure to impress with their delicious taste and hearty ingredients.
**Grilled Zucchini And Corn Enchiladas**
**Ingredients:**
– 2 medium zucchinis, sliced lengthwise
– 1 cup corn kernels, fresh or canned
– 1 red bell pepper, diced
– 1 small red onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon chili powder
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
– 10-12 corn tortillas
– 2 cups enchilada sauce
– 1 cup shredded cheese (such as cheddar or Mexican blend)
– Fresh cilantro, for garnish
– Lime wedges, for serving
**Instructions:**
1. Preheat your grill or grill pan over medium-high heat. Brush the zucchini slices with olive oil and season with salt and pepper. Grill the zucchini slices for about 3-4 minutes per side until they have grill marks and are tender. Remove from the grill and chop into bite-sized pieces.
2. In a skillet, heat a drizzle of olive oil over medium heat. Add the diced red bell pepper, chopped red onion, and minced garlic. Sauté for 4-5 minutes until the vegetables are softened.
3. Add the corn kernels to the skillet and season with chili powder, cumin, paprika, salt, and pepper. Cook for an additional 2-3 minutes until the corn is heated through and the flavors have melded together.
4. Preheat the oven to 350°F (180°C). Spread a thin layer of enchilada sauce on the bottom of a baking dish.
5. Fill each corn tortilla with a spoonful of the grilled zucchini and corn mixture, then roll them up and place them seam-side down in the baking dish. Repeat this process until all the tortillas are filled.
6. Pour the remaining enchilada sauce over the rolled tortillas, making sure to cover them completely. Sprinkle the shredded cheese over the top.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
8. Remove the foil and bake for an additional 5 minutes to allow the cheese to slightly brown.
9. Garnish with fresh cilantro and serve hot with lime wedges on the side for a burst of citrusy flavor.
These Grilled Zucchini and Corn Enchiladas are a wonderful way to showcase the best of summer produce in a comforting and satisfying meal. Whether enjoyed with family and friends or savored as a cozy weeknight dinner, the flavors of the grilled zucchini and sweet corn combined with the spices and cheese create a delightful harmony that is sure to please your taste buds. Enjoy these enchiladas as a delightful addition to your Mexican-inspired recipe collection.
