On the way home from Yosemite, we stopped at a farmer’s fruit and vegetable stand and, among other things, picked up a couple dozen ears of sweet corn. I thought of using the sweet corn in this recipe I’ve been making for over 35 years…
- One large onion, chopped
- 4-5 jalapeno peppers, seeded and chopped. Jalapenos vary widely in heat; taste each one and adjust the heat accordingly.
- One can tomatoes
- 6-8 ounces Monterey Jack, shredded
- 6 corn tortillas, toasted to slightly crisp
- Olive oil for sauteing and to grease baking dish
- corn kernels from 4-5 ears of sweet corn
- fresh tomatoes or peppers for garnish
Saute the onions and peppers until the onions are clear. Add the tomatoes and simmer for 20 minutes or so. This is the sauce. Meanwhile, shred the cheese, toast the tortillas and oil a baking dish. Heat oven to 350.
Break up 2 tortillas in the bottom of the baking dish. Cover with 1/3 of the corn kernels, 1/3 of the sauce and 1/3 of the cheese. Continue layering until done. I like to put fresh tomato slices or pepper slices on top of the last layer.
Bake for 30 minutes; the dish should be bubbling and cheese starting to brown. Serve with refried beans, a salad, a good beer. Some chopped cilantro couldn’t hurt.