Perfectly combining the sweetness of corn with gooey cheese, these quesadillas are a flavorful choice for lunch or dinner.
Ingredients
Scale:
2 cups fresh corn kernels (about 4 ears of corn, or 1 can, drained)
8 medium-sized flour tortillas (or corn tortillas for a gluten-free option)
2 cups shredded cheese (recommended: mozzarella, Monterey Jack, or a blend)
1 tablespoon olive oil or butter for cooking
1 cup diced tomatoes (for the spicy corn salsa)
1/2 cup diced red onion (for the spicy corn salsa)
1 jalapeño, seeded and minced (for the spicy corn salsa)
1/4 cup chopped cilantro (for the spicy corn salsa)
Juice of 1 lime (for the spicy corn salsa)
Salt to taste (for the spicy corn salsa)
Instructions
Prepare the corn: If using fresh corn, cut the kernels off the cob and place them in a bowl. If using canned corn, drain and rinse it under cold water.
Make the salsa: In a separate bowl, combine the diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Mix well and set aside.
Assemble the quesadillas: Heat a non-stick skillet over medium heat. Add a tortilla to the skillet and sprinkle a generous amount of cheese on one half of the tortilla.
Add corn: Spoon some fresh corn over the cheese, then fold the tortilla in half, pressing gently to seal.
Cook the quesadilla: Cook for about 3-4 minutes on one side until the tortilla is golden brown and the cheese has started to melt. Flip carefully and cook for another 2-3 minutes.
Repeat: Continue the process with the remaining tortillas, adding more oil or butter to the skillet as needed.
Serve hot: Once cooked, remove quesadillas from the skillet and let them cool for a minute before slicing into wedges.
