Ham and corn enchiladas

recipe

Ham and corn enchiladas

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A little bit of Mexico on a summer's day, this dish makes the ideal accompaniment to a family barbeque. Serve with shredded iceberg lettuce or, if you fancy getting a bit more adventurous, dish up some refried beans with guacamole and a wedge of lime

Ingredients

3 corn cobs
6 flour tortillas
200g creme fraiche or cream cheese
500g cooked ham or gammon off the bone, preferably in a piece, diced or shredded
6 tbsp salsa
6 tbsp grated Gouda
2-3 tbsp fresh coriander, finely chopped

Serves: 6 Preparation: 10 Cook Time: 25 Total Time: 35min

Directions

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Preheat the oven to //gas mark Drop the corn into boiling water and cook for two minutes. Remove and drain. When cool enough to handle, cut off the corn kernels.
Soften the tortillas in a frying pan or steam over hot water.

Source: Frances Bissell