I will admit that although I consider myself a seasonal eater, I cheat regularly. Sure, I eat more asparagus in June than October and more strawberries when I can buy them from a local farm stand, but sometimes I have a craving or just want to make a pie.
That said, I can’t think of a single instance when I have purchased cobs of corn out of season. Corn, has always been a summer treat to me and is something I gorge on when it is available. I can’t pinpoint precisely when my affection began, but I suspect it started as a kid when I discovered it was a vegetable I was allowed to liberally butter. I have always liked butter.
Now that it is available again I feel quite victorious that I managed to restrain myself away from the butter dish and into a recipe. So dig a batch of tomatillo sauce out of your freezer or crack a can, and bake up a batch of these shrimp and corn enchiladas.
Corn and Shrimp Enchiladas(4-6)
Turn on your oven to 350F.
Preheat a grill to medium high. Shuck the corn. In a large bowl toss the corn and red pepper with 1 tablespoon of the olive oil. Grill on all sides until the corn and pepper are gently charred but not black. Allow to cool enough to handle and then remove the corn from the cobs, and dice the pepper. Set aside
Peel and devein the shrimp if you haven't already. Cut into little bites not bigger than 3/4" at the largest part. Heat a large frying pan to medium high heat and add the olive oil, once oil is hot add the shrimp along with a pinch of salt and pepper and the cumin. Saute on one side until pink, flip and continue until the second side is pink. Add the corn, red pepper and spinach. Continue to saute until the spinach is wilted. Add 1/4 of your sauce into the mixture and turn off the heat.
In a large casserole dish, spread a few tablespoons of your sauce on the bottom. One by one form the enchiladas. Spread 1 tablespoon of cheese along the centre of one tortilla, spread one eighth of the filling on top, and roll into a tube. Transfer the tube to the pan, and repeat until you have eight enchiladas in the casserole. Spread with remaining sauce and then cheese. Transfer for the oven for ten minutes, or twenty if you want a crispier top. Allow to rest for 10 minutes before serving.