Corn Quesadillas Recipe
Corn Quesadillas Recipe
Ingredients
For the Corn Filling
- 3 cups fresh corn kernels, from about 4-5 ears
- 1 poblano chile, seeded and diced
- 1 jalapeño chile, seeded and finely diced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Quesadillas
- 2 cups Monterey Jack cheese, shredded
- 8 corn tortillas, or flour tortillas
- 2 tablespoons butter, unsalted, divided, as needed for cooking
For the Lime Dipping Sauce
- 1/2 cup sour cream
- 1 lime, juiced
- 2 tablespoons fresh cilantro, chopped
- 1/8 teaspoon salt
Instructions
- 1
Prepare the corn filling: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced poblano and jalapeño chiles and sauté for 3-4 minutes until softened. Add the fresh corn kernels, salt, and black pepper. Continue to sauté for 5-7 minutes, stirring occasionally, until the corn is crisp-tender and slightly charred. Remove from heat and set aside to cool slightly.
⏱️ 15 min - 2
Prepare the lime dipping sauce: In a small bowl, combine the sour cream, fresh lime juice, chopped fresh cilantro, and a pinch of salt. Whisk until well combined. Taste and adjust seasoning as needed. Set aside.
⏱️ 5 min - 3
Assemble the quesadillas: Once the corn mixture has cooled slightly, stir in the shredded Monterey Jack cheese until well combined. This prevents the cheese from clumping too much before cooking. Lay out 4 tortillas on a clean surface. Spread about 1/2 cup of the corn and cheese mixture evenly over one half of each tortilla, leaving a small border. Fold the other half of the tortilla over the filling to create a half-moon shape.
⏱️ 10 min - 4
Cook the quesadillas: Heat a large non-stick skillet or griddle over medium heat. Add about 1/2 tablespoon of butter for each quesadilla, or enough to lightly coat the surface. Place 1-2 quesadillas in the skillet, depending on size. Cook for 3-5 minutes per side, or until the tortillas are golden brown and crispy, and the cheese is melted and gooey. Press down gently with a spatula to ensure even browning.
⏱️ 15 min - 5
Repeat and serve: Remove cooked quesadillas from the skillet and place them on a cutting board. Repeat with the remaining butter and quesadillas. Once all quesadillas are cooked, slice each one into 2 or 3 wedges. Serve immediately with the prepared lime dipping sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Corn Quesadillas Recipe
Ingredients
For the Corn Filling
- 3 cups fresh corn kernels, from about 4-5 ears
- 1 poblano chile, seeded and diced
- 1 jalapeño chile, seeded and finely diced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Quesadillas
- 2 cups Monterey Jack cheese, shredded
- 8 corn tortillas, or flour tortillas
- 2 tablespoons butter, unsalted, divided, as needed for cooking
For the Lime Dipping Sauce
- 1/2 cup sour cream
- 1 lime, juiced
- 2 tablespoons fresh cilantro, chopped
- 1/8 teaspoon salt
Instructions
- 1
Prepare the corn filling: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced poblano and jalapeño chiles and sauté for 3-4 minutes until softened. Add the fresh corn kernels, salt, and black pepper. Continue to sauté for 5-7 minutes, stirring occasionally, until the corn is crisp-tender and slightly charred. Remove from heat and set aside to cool slightly.
⏱️ 15 min - 2
Prepare the lime dipping sauce: In a small bowl, combine the sour cream, fresh lime juice, chopped fresh cilantro, and a pinch of salt. Whisk until well combined. Taste and adjust seasoning as needed. Set aside.
⏱️ 5 min - 3
Assemble the quesadillas: Once the corn mixture has cooled slightly, stir in the shredded Monterey Jack cheese until well combined. This prevents the cheese from clumping too much before cooking. Lay out 4 tortillas on a clean surface. Spread about 1/2 cup of the corn and cheese mixture evenly over one half of each tortilla, leaving a small border. Fold the other half of the tortilla over the filling to create a half-moon shape.
⏱️ 10 min - 4
Cook the quesadillas: Heat a large non-stick skillet or griddle over medium heat. Add about 1/2 tablespoon of butter for each quesadilla, or enough to lightly coat the surface. Place 1-2 quesadillas in the skillet, depending on size. Cook for 3-5 minutes per side, or until the tortillas are golden brown and crispy, and the cheese is melted and gooey. Press down gently with a spatula to ensure even browning.
⏱️ 15 min - 5
Repeat and serve: Remove cooked quesadillas from the skillet and place them on a cutting board. Repeat with the remaining butter and quesadillas. Once all quesadillas are cooked, slice each one into 2 or 3 wedges. Serve immediately with the prepared lime dipping sauce.
⏱️ 5 min