Grilled corn enchiladas are a perfect summer meal—bright, cheesy, and easy to make for weeknight dinners or casual gatherings.
Put this on your menu tonight. Gather the ingredients, spend a little time in the kitchen, and you’ll have a meal that keeps well for several days. It’s one of those dishes that tastes incredible fresh and even better the next day as the flavors meld.
Enchiladas were one of the first “fancy” dishes I learned to make, and they quickly became a favorite at home. This version starts with a homemade enchilada sauce that’s quick to prepare and packed with flavor. I used to be fine with canned sauce, but since making my own, I rarely go back—it’s that good.
Why you’ll love these enchiladas
The filling is a simple combination of grilled corn, fresh zucchini, and lots of Monterey Jack cheese. The corn brings sweetness and a subtle char; the zucchini adds freshness and texture, and the cheese melts into a creamy, satisfying filling. These enchiladas are hearty without meat, making them a great vegetarian main course.
Toppings elevate the dish: crumbled cotija for salty brightness, quick pickled red onions for tang and crunch, extra grilled corn for texture, and a final sprinkle of fresh cilantro. The contrast of smoky, sweet, cheesy, and tangy is irresistible.
The enchiladas come out golden and bubbly from the oven, and leftovers are excellent because the sauce soaks into the tortillas and the flavors deepen.
If you prefer not to roll tortillas, the sauce and filling also work wonderfully as a skillet dip for chips or spooned over rice or roasted vegetables.
Grilled Corn Enchiladas
Grilled Corn Summer Enchiladas
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Ingredients
enchilada sauce
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1 1/2 cups low-sodium chicken stock
- 15 ounces tomato sauce
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
quick pickled onions
- 1 red onion, thinly sliced
- ½ cup warm water
- 1 1/2 tablespoons sugar
- 1 teaspoon coarse salt
- 3/4 cup apple cider vinegar
enchilada filling
- 1 cup grilled corn kernels (2 to 3 ears)
- 1 small zucchini, chopped
- 2 cup freshly grated monterey jack cheese
- 10 small (4-inch) corn tortillas, warmed
- ¼ cup crumbled cotija cheese, for topping
- fresh cilantro, for topping
Instructions
enchilada sauce
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Heat a large saucepan over medium heat and add the olive oil. Whisk in the flour and cook until golden brown, about 2 minutes. Add the remaining sauce ingredients, whisk to combine, and bring to a simmer. Reduce heat to low and cook 5 more minutes, then set aside.
quick pickled onions
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Place the sliced onions in a jar or bowl. In a separate bowl, whisk the sugar and salt into the warm water until dissolved, then whisk in the vinegar. Pour the mixture over the onions and let sit at room temperature for an hour. Store in the fridge in a sealed container for up to a week.
enchilada filling
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Preheat the oven to 350°F (175°C).
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Grill the corn: rub the ears with a bit of olive oil and place on a very hot grill. Cook until golden or charred to your preference, turning as needed. Let cool and slice the kernels from the cob.
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In a bowl, combine the grilled corn, chopped zucchini, 1/3 cup of enchilada sauce, and 1/2 cup of grated Monterey Jack. Mix until well combined.
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Spray a 9×13-inch baking dish with nonstick spray and spread 1/2 cup of the enchilada sauce over the bottom. Add a tablespoon or two of filling to each warmed tortilla, roll, and place seam-side down in the dish. Repeat with remaining tortillas and filling.
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Pour the remaining sauce over the rolled tortillas, spreading to cover them, then sprinkle the remaining grated cheese on top.
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Bake for 20 to 25 minutes until the cheese is melted and the top is golden and bubbly. Remove from the oven and top with crumbled cotija, pickled onions, extra grilled corn if desired, and torn cilantro. Serve immediately.
Did you make this recipe?
Share your photo with the recipe hashtag and tag the author if you like. It’s wonderful to see how these enchiladas turn out for others—especially with extra cotija and pickled onions!
These enchiladas are exactly what I want on a warm night—fresh, cheesy, and full of summer flavor.