Crispy tortillas, sweet corn, and gooey cheese combine to create this flavorful, hearty Corn Quesadilla. Whether served as a midday snack or a last-minute dinner option, the whole family is sure to love these quesadillas.
Street Corn Quesadilla
Who wouldn’t love the combination of buttery, crisp tortillas, fresh corn, and gooey, rich cheese? Add a few drops of hot sauce and a sprinkling of cilantro, and this corn quesadilla becomes snacking perfection with all of the street corn flavors we enjoy so much.
I have a fairly well-established love for street corn inspired recipes and this quesadilla is firmly on that list now. From pasta salad to chicken salad, coleslaw to corn dip, there aren’t many dishes that I won’t do my best to fill with street corn flavors.
Sweet corn, creamy potatoes, and crispy bacon are tossed with a smoky, tangy, street corn-inspired dressing to create the bacon potato salad of your dreams. Seriously, if you haven’t tried this potato salad yet, you need to put it on your must-make list asap.
Corn Quesadilla
You’ll need the following ingredients to make this recipe:
- Corn
- Mayonnaise
- Cholula hot sauce
- Lime juice
- Red chile powder
- Cotija cheese
- Monterey Jack cheese
- Cilantro
- Flour tortillas
- Butter
Start by whisking together the mayonnaise, hot sauce, lime juice, and chile powder in a small bowl. Add the corn and cotija cheese, stir to combine, and set aside.
Warm a large skillet over medium-high heat. Lightly butter one side of each tortilla with about half a teaspoon of butter, then place the first tortilla buttered side down in the hot pan.
Top with half of the Monterey Jack cheese, spread the corn mixture over the cheese, and top with the remaining cheese. Sprinkle with cilantro. Finally, top with the second tortilla.
When the cheese begins to melt, you can flip the corn quesadilla over to cook the second side (the bottom tortilla should be slightly browned at this point). Continue to cook until the cheese has fully melted; both tortillas should be crisp around the edges.
Use a spatula to transfer the corn quesadilla to a cutting board, cut it into wedges while still hot, and serve warm.
Vegetable Quesadilla
Looking for more easy quesadilla recipes? This Steak Fajita Quesadilla combines the rich, meaty flavor of a steak with the vibrant colors and bold flavors of fajita vegetables, all wrapped up in crispy, cheesy tortillas.
Cheesy Chicken Fajita Quesadillas are full of sauteed peppers and shredded chicken melted between hot buttery, crisp-edged tortillas.
Buttery, crispy Black Bean and Corn Quesadillas are a snack that makes the whole family happy.
A handful of spinach, a pile of melty cheese, and buttery crispy tortillas make this Spinach Quesadilla snacking perfection.
These Chicken Fajita Quesadillas filled with chicken, bell peppers, and plenty of melting cheese are a terrific dinner or an excellent way to use up just a bit of leftovers.
Crisp warm tortillas filled with melted cheese are made even better when you add a handful of mushrooms for a savory Mushroom Quesadilla.
Vegetable Quesadillas are truly an awesome thing, my friends. Trust me, just try stuffing cheese and roasted vegetables between buttery crisp tortillas.
Quesadillas are the grilled cheese of southwestern cuisine. And these Taco Quesadillas? They’re a spectacular, hearty option for any lover of Mexican food.
Looking for a variation on the tried-and-true quesadilla formula? With little more than a few zucchini and a couple of ears of corn, you can be on your way to piping hot, crispy Zucchini Corn Fritters.
Corn Quesadillas
Ingredients
- 1½ tablespoons mayonnaise
- 1 teaspoons Cholula hot sauce
- 1 teaspoon fresh lime juice
- ¼ teaspoon red chile powder
- 2 tablespoons crumbled Cotija cheese
- ½ cup freshly shredded Monterey Jack cheese
- ½ cup corn fresh, frozen, or canned
- 1 tablespoon fresh cilantro chopped
- 2 8-9" flour tortillas
- 1 teaspoon butter
Instructions
- In a small bowl, whisk together the mayonnaise, hot sauce, lime juice, and chile powder. Add the corn and cotija cheese. Stir to combine and set aside.
- Warm a large skillet over medium-high heat. Lightly butter one side of each tortilla with about ½ a teaspoon of butter.
- Place one tortilla buttered side down in the hot pan. Top with half of the Monterey Jack cheese. Spread the corn mixture over the cheese. Top with the remaining cheese. Sprinkle with cilantro and top with the second tortilla.
- When the cheese has begun to melt and the bottom tortilla is browning slightly, flip the quesadilla over to cook the second side. Continue to cook until the cheese has melted and both tortillas are crisp around the edges.
- Using a spatula, transfer the quesadilla to a cutting board and cut it into wedges while it is hot. Serve warm.
Nutrition
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