Cinco de Mayo Street Corn Quesadillas (Print Version)

A festive blend of corn, cheese, and smoky chipotle crema with Mexican-inspired flavors.

# What You'll Need:

→ Vegetables

01 - 2 cups corn kernels, fresh or frozen and thawed
02 - 1 small red onion, finely diced
03 - 1 jalapeño pepper, seeded and finely chopped
04 - 2 tablespoons fresh cilantro, chopped
05 - 1 lime, cut into wedges for serving

→ Dairy

06 - 2 cups shredded Monterey Jack cheese
07 - 1/2 cup crumbled Cotija cheese, plus extra for garnish
08 - 1 cup sour cream

→ Spices and Pantry

09 - 1 tablespoon olive oil
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon chili powder
13 - Salt and freshly ground black pepper to taste
14 - 8 medium flour tortillas
15 - 1 to 2 chipotle peppers in adobo sauce, finely chopped
16 - 1 tablespoon fresh lime juice
17 - 1/4 teaspoon garlic powder

# How to Make It:

01 - Heat olive oil in a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until lightly charred, approximately 4 to 5 minutes.
02 - Add diced red onion and chopped jalapeño to the skillet and sauté for 2 to 3 minutes until softened. Stir in smoked paprika, cumin, chili powder, salt, and pepper. Remove from heat and fold in cilantro and crumbled Cotija cheese.
03 - In a small bowl, whisk together 1/2 cup sour cream, chopped chipotle peppers, lime juice, garlic powder, and salt until smooth. Set aside.
04 - Lay out 4 tortillas and evenly distribute half of the Monterey Jack cheese over each. Top with the corn mixture, then sprinkle with remaining cheese. Place remaining tortillas on top, pressing gently to secure.
05 - Heat a clean skillet or griddle over medium heat. Cook each quesadilla for 2 to 3 minutes per side, or until golden brown and cheese is melted.
06 - Slice quesadillas into wedges. Drizzle with chipotle crema and garnish with extra Cotija cheese and fresh cilantro. Serve with lime wedges.

# Additional Tips::

01 -
  • The corn gets those gorgeous charred bits that taste like summer, and the melted cheese makes every bite feel indulgent without being complicated.
  • That smoky chipotle crema is addictive enough to make you want to dip everything in it, and it comes together in about thirty seconds.
02 -
  • Don't skip the charring step with the corn because that's where the sweetness deepens into something complex and smoky that regular pan-cooked corn just can't deliver.
  • The chipotle crema is forgiving with heat level, so taste your peppers first and adjust the quantity, because some batches are considerably hotter than others and you want people to enjoy the dish, not just survive it.
03 -
  • If your tortillas are fresh from a cold fridge they'll resist folding, so let them sit at room temperature for a few minutes or wrap them in a damp towel and microwave for thirty seconds to restore their pliability.
  • A flat griddle gives you more even browning than a skillet, and if you have cast iron that's been seasoned forever, it produces a crispness that's honestly hard to beat.
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