There are many blessings found in living in a small town. This week, that blessing was fresh-picked-from-the-garden corn. Last night, I used some of it in a simple pasta with shrimp, tomatoes and white wine. Tonight, I decided to take those same veggies and make something entirely different: roasted veggie enchiladas! I think this is because it was raining. We Texans like to make enchiladas when it's rainy (or sunny, for that matter).
Cut the corn off of two cobs (trying not to let those kernels fly all over the kitchen like confetti). Then chop two roma tomatoes (sans seeds), 3 cloves of garlic (chopped large) and a large shallot or half an onion. Drizzle with vegetable oil (not evoo: it has too strong a flavor for this) and season liberally with 1 T cumin, 1 t chili powder, salt and pepper to taste.
Then add about 1 1/2 cups chicken stock. When my family makes enchilada sauce, they just use water, which tastes great too once it thickens. I must've been thinking of this as I made my sauce, because I seasoned it with salt and pepper without tasting it, thus making it waay too salty. Like Atlantic Ocean salty. *Must remember how salty chicken stock can be!* If at first you don't succeed...