Prep time 5 min

Cook time 20 min

Ingredients

2 Tbsp. vegetable oil, divided

2 cans (15.25 oz. each) Del Monte® Whole Kernel Corn, well drained

2 cups chopped white onion (about 1 large)

3 cloves garlic, minced

1 or 2 jalapeños, seeded and finely diced (to taste)

1 1/2 tsp. cumin

1 tsp. dried oregano

1 tsp. cornmeal

1 can (29 oz.) mild green enchilada sauce

1/2 cup chopped cilantro

1 Tbsp. lime juice Salt, optional

 

Makes 5 cups

Directions

  1. Preheat oven to 425°F. Combine 1 Tbsp. oil with corn on a rimmed baking sheet lined with parchment paper. Roast 10 to 15 minutes or until golden brown, stirring occasionally.

  2. Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over medium high heat. Add onion and cook 5 minutes, stirring frequently, until soft. Add garlic, jalapeño, cumin, oregano and cornmeal; cook 30 seconds, stirring constantly.

  3. Add enchilada sauce; bring to a boil and reduce heat to medium. Cook 10 to 15 minutes or until thickened. Stir in corn, cilantro and lime juice. Season to taste with salt, if desired. Serve with tamales or grilled meat or fish; top with cotija cheese, if desired.

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