Quesadillas were one of the first meals I learned how to cook. They were simple, required minimal ingredients and they involved cheese. SOLD.
Over the years I’ve filled them with lots of wacky stuff, but guys, I promise you, this is a contender for top all-time quesadilla fillings.
Mexican street corn and Mexican food in general, have been kind of a big deal in my neck of the woods over the last few years. As the name suggests, it’s a popular Mexican street snack consisting of a cob of corn slathered in all sorts of delicious stuff (chill, lime, mayo, CHEESE). It’s also known as elote.
I’ve made my own version of elote at home a number of times and although it’s always a huge hit, it’s doesn’t work well as a complete meal.
These come together in less than 20 minutes ALL IN (prep and cooking included). Meaning, perfect for a last minute weeknight meal.
Quick jalapeño tip: I find they can be all over the place when it comes to heat level. Slice yours in half and have a tiny sample of it before you throw the whole thing in. You may only need half. Or a quarter. Depending on how much of a heat pansy you are.
We’re pretty much done with fresh local corn for the year, which just means the high-quality frozen fresh stuff will soon be on sale! Bonus, this recipes is on the table even quicker without having to cut the kernels off a fresh cob.
This is my tried and true quesadilla technique. You can certainly cover the entire thing with filling and top with a second tortilla. Good luck with the flip, though! I’m guessing you’ll be finding corn in the dark recesses of your kitchen for the next new months.
Also, a note on the cheese. Use whatever tickles your fancy. I like harvarti ’cause it’s creamy and melty. Mozz, gouda, monterey jack or even cheddar would work.
I served mine alongside sour cream and smokey tomatillo salsa. A perfect combo.
If you want to serve them with something green and leafy for a more complete meal, go right ahead you health nut!
Mexican Street Corn Quesadillas
- 2 tablespoons canola oil (divided)
- 1 Small onion (peeled and finely chopped)
- 1 jalapeño pepper (minced)
- 2 teaspoons chili powder
- 2 cups fresh or frozen corn kernels
- ½ teaspoon salt
- 2 tablespoons mayonnaise
- 1 tablespoon freshly squeezed lime juice
- 1 cup harvarti cheese
- 4 12 inch flour tortillas
||Heat 2 tsp canola oil in a large sauté pan over medium heat. Add onions and jalapeño and sauté for 4-5 minutes, stirring occasionally, until softened. Add chili powder and cook for additional 30 seconds. Add corn and salt and cook for an additional 2 minutes. |
||Transfer corn mixture into a bowl, add mayonnaise and lime juice and stir until combined. |
||Heat large frying pan over medium heat. Brush pan with a tsp of oil. Lay one tortilla in pan and top ½ with ¼ of corn mixture, and sprinkle with ¼ of grated cheese. Fold tortilla over to make a half-moon and press down on top half with a spatula. |
||Cook quesadilla for about 2 minutes, carefully flip it over and cook an additional 2 minutes until tortilla is browned and cheese is melted. Transfer to a cooling rack then cut into 3 pieces when slightly cooled. Repeat with remaining 3 tortillas. |
||Serve plain or with salsa and/or sour cream, if desired. |