Corn Quesadilla

A corn quesadilla is one of those foods you could probably eat two to three times a week for the rest of your life without growing tired of it. And this corn quesadilla recipe is one that just may prove the point. Cheesy, savory and all-around delicious, it will be loved by kids and adults alike, and it’s easy to follow.

Perhaps best of all, corn quesadilla recipes like this one just beg to be dressed up and customized however you like. We’ll share some ideas on how to do that later, but for now, let’s talk about the ingredients, a great starting point for making even the most surprising quesadilla recipes.

Corn Quesadilla Ingredients

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• Monterey Jack or pepper jack cheese: You can use shredded Monterey Jack or pepper jack cheese for this recipe, the latter giving a little bit of a kick.
• Corn: Fresh corn is ideal if you have it, but frozen corn works just fine here as well. You’ll just want to thaw it fully before you commence cooking.
• Green onions: For the green onions, you can use all the dark green and the pale parts of the vegetable.
• Fresh cilantro: Some people think fresh cilantro tastes divine, while others think cilantro tastes like soap. If you fall into the latter category, consider using parsley instead.
• Sour cream: Reduced-fat sour cream is always a good idea. It is still full of flavor, and of course it has a little bit less fat.
• Chipotle peppers in adobo sauce: The chipotle peppers in adobo sauce add a wonderful savory element, and depending on which you use, they can add some heat as well.
• Flour tortillas: As portioned out here, this recipe calls for four 8-inch flour tortillas.
• Canola oil: Canola oil is ideal for frying the quesadillas, as it has a neutral flavor profile.
• Guacamole (optional): Topping your quesadillas with guacamole is not a requirement, but it is highly recommended.

Directions

Step 1: Make the filling

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Place the cheese, corn, green onions, cilantro, sour cream and peppers in a large bowl, and toss to combine them.

Step 2: Assemble the quesadillas

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Lightly brush the tops of two tortillas with 1/2 teaspoon of the oil, then turn those over. Top the tortillas with the cheese mixture and the remaining tortillas, then brush the tops with the remaining oil.

Step 3: Cook the quesadillas

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Place a large nonstick skillet over medium heat. In two batches, cook the quesadillas for one to two minutes on each side, or until they’re golden brown and the cheese is melted. Cut each quesadilla into six wedges, and serve them with guacamole, if desired.

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Corn Quesadilla Variations

• Try a little heat: For those who like spice, the addition of 1/2 teaspoon of cayenne pepper into the filling is a great idea. You can also pour some hot sauce over the quesadillas before you close them up.
• Add chopped chicken: Adding in some well-chopped precooked chicken ups the protein and flavor.
• Use corn tortillas: To go all in on the corn, use corn tortillas instead of flour.

How to Store Corn Quesadillas

Wrap the quesadillas in foil, or put them in an airtight container, and store them in the fridge for up to three days. They can be reheated in the microwave or in a pan.

Can you freeze cooked quesadillas?

Yes, you can store cooked quesadillas in the freezer for up to six months. Make sure they’re fully cooled, then tightly wrapped, before you freeze them.

Corn Quesadilla Tips

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What should I serve with these quesadillas?

Mexican rice, a side of beans and some seared steak or roast chicken would make a divine meal.

What is adobo sauce?

Adobo sauce is a savory and tangy condiment made from chili powder, vinegar, sugar, garlic and other herbs.

Why are my quesadillas burning before the cheese melts?

If the tortillas brown up too much before the cheese has time to melt, you’re probably cooking over too high a heat. Reduce the flame, and things should be fine.