Corn Quesadilla – Barefeet within the Kitche...

Crisp tortillas and melting cheese collide with spicy elote corn dip on this hearty, flavorful Corn Quesadilla. And the very best half? From begin to end, these come collectively in simply 10 minutes.

This corn quesadilla recipe was closely impressed by our beloved elote dip, a dish made with roasted corn in a creamy sauce of spicy mayonnaise, lime, and cotija cheese. Whether or not we eat it with a spoon or dip into it with tortilla chips, it’s been a long-time favourite snack in our home. Given our love of elote and quesadillas, it was solely a matter of time till I attempted combining the 2.

Corn Quesadilla

My boys and I are long-time followers of all issues quesadilla. In actual fact, quesadillas had been one of many first meals I taught my boys the best way to prepare dinner. They’re easy, simple to make, and supply a good way to make use of up leftovers.

Unsurprisingly, my boys liked this recipe from the primary chew. At this level, I do know that I must multiply this recipe each time I make it. Who knew that including crispy, golden tortillas and gooey melted cheese to our beloved elote dip would make it even higher? I suppose it was a secure wager. These corn quesadillas are a good way to make use of up any leftover dip (when and if we’re fortunate sufficient to have leftovers).

Components and Substitutions

Tortillas – I favor flour tortillas for the flavour, personally. And, you’ll discover that they maintain collectively higher than corn tortillas while you crisp them.

Cheese – For the quesadilla, Monterey jack or pepper jack are my go-to cheeses, as a result of they soften nicely. For the corn filling, I like to make use of cotija. It’s the crumbly, conventional alternative for elote.

Corn – Contemporary, frozen, or canned corn works. I favor to make use of contemporary corn, when it’s in season.

Mayo – Only a teaspoon of mayonnaise provides the elote filling a creamy base that’s wealthy and barely tangy.

Onion – I favor purple onion, for its milder taste when served uncooked. You possibly can swap in white or yellow onion although with out challenge.

Lime Juice – Don’t skip the lime juice. It helps lower via the richness with contemporary acidity, which makes the elote filling really feel much less heavy.

Chili Powder – For a touch of spice, I embody some chili powder. However, in case you are spice delicate, you’ll be able to omit this ingredient.

Cilantro – Cilantro is a basic ingredient in elote and my boys and I really like the refreshing taste right here. Be at liberty to skip it, or sub parsley, if cilantro doesn’t thrill you.

Kosher Salt – Only a pinch, and also you’re going to regulate it to style. Actually, style the filling, and regulate it right here.

Butter – Until in any other case specified, I all the time use salted butter.

The way to Make a Corn Quesadilla

Mixing the Elote: To start out, you’ll mix the corn, onion, mayonnaise, chili powder, cotija, cilantro, salt, and contemporary lime juice in a small bowl. Give it a stir to combine it up after which style the combination. You’re solely including a pinch of salt and it’d want extra, so regulate it as wanted after which let it relaxation for a minute.

Buttering the Tortilla: At this stage, I’ll evenly butter one aspect of a tortilla and put aside till wanted. Then, we’re going to grate the cheese, for those who aren’t utilizing a pre-shredded selection.

Toasting the Tortilla: I place the buttered tortilla within the scorching pan, butter-side down.

Constructing the Quesadilla: Layer half of the cheese over one half of the tortilla. Then, prime the cheese with the elote filling, and sprinkle the remaining cheese on prime.

Folding the Tortilla: As soon as all of the filling substances have been added, you’ll wish to fold the tortilla over on itself and let prepare dinner for 2-3 minutes, till the cheese has begun to soften and the underside tortilla has browned.

Flipping and Ending:  I fastidiously flip the quesadilla over within the pan, and let the second aspect prepare dinner, till crispy. The cheese must be totally melted by the point either side end cooking.

Serving: As soon as all of the cheese has melted and the tortilla is crisp across the edges, I switch the quesadilla to a reducing board and slice it into wedges.

Serving Options

I prefer to serve my quesadillas with some Pico de Gallo or heat Queso Dip and a giant ol’ pile of tortilla chips. And if it’s time for supper, we’ll make it a full meal with a skillet of Chipotle Lime Rice and possibly a salad alongside the quesadillas.

Make Forward & Storage

Make Forward: I don’t suggest making this quesadilla prematurely. The crunchiness of the tortilla will likely be misplaced, and most of the substances will begin to run when reheated.

The way to Retailer: Leftover quesadillas might be saved in an hermetic container or Ziploc within the fridge for 1-3 days.

The way to Reheat: I normally reheat quesadillas in a nonstick skillet on medium warmth, so as to add among the misplaced crispiness again to the tortillas.

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Often Requested Questions