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. |