Mexican Street Corn Quesadillas

Mexican Street Corn Quesadillas

Serves 4
Prep time 5 minutes
Cook time 15 minutes
Total time 20 minutes

Ingredients

  • 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

Directions

1. 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.
2. Transfer corn mixture into a bowl, add mayonnaise and lime juice and stir until combined.
3. 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.
4. 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.
5. Serve plain or with salsa and/or sour cream, if desired.