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–+ servings
Overhead vertical shot of a cheesy corn quesadilla topped with cilantro, cut into quarter wedges and served on a round wooden cutting board on a striped red and white towel
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5 from 1 vote

Corn Quesadillas

Creamy, cheesy quesadillas filled with all the street corn flavor you love.
Prep Time3 minutes
Cook Time5 minutes
Total Time8 minutes
Course: Appetizer, Main Course
Cuisine: American
Servings: 1
Author: Mary Younkin

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

Calories: 590kcal | Carbohydrates: 53g | Protein: 28g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 70mg | Sodium: 1005mg | Potassium: 585mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1230IU | Vitamin C: 25mg | Calcium: 500mg | Iron: 4mg