Cinco de Mayo Street Corn Quesadillas (Printable)

Festive quesadillas with roasted corn, cheese, and smoky chipotle lime crema.

# Ingredient List:

→ 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 divided

→ 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 jalapeño to the skillet. Sauté for 2 to 3 minutes until softened. Stir in smoked paprika, ground cumin, chili powder, salt, and black pepper. Remove from heat and fold in cilantro and crumbled Cotija cheese.
03 - In a small bowl, whisk together 1/2 cup sour cream, finely chopped chipotle peppers, lime juice, garlic powder, and salt until smooth. Set aside.
04 - Lay out 4 tortillas on a work surface. Distribute half of the Monterey Jack cheese evenly over each tortilla. Top with the prepared corn mixture, then sprinkle with the remaining cheese. Place the remaining 4 tortillas on top and press gently to secure.
05 - Heat a clean skillet or griddle over medium heat. Cook each quesadilla for 2 to 3 minutes per side until golden brown and the cheese is fully melted.
06 - Slice each quesadilla into wedges. Drizzle with chipotle crema, garnish with extra Cotija cheese and fresh cilantro. Serve immediately with lime wedges on the side.

# Expert Tips:

01 -
  • Charred corn and crispy cheese create this addictive contrast that tastes restaurant quality but comes together in your own kitchen.
  • The chipotle crema is genuinely smoky and cool at the same time, turning these quesadillas into something you'll crave all summer long.
02 -
  • Pat your corn kernels completely dry before they hit the hot oil, or they'll steam instead of char, and you'll lose that crucial smoky sweetness.
  • Don't skip the Cotija cheese in the filling or the garnish because it's the ingredient that makes these taste like they came from a street vendor, not a kitchen.
03 -
  • Shred your Monterey Jack cheese yourself from a block rather than buying pre-shredded, which contains anti-caking agents that prevent smooth melting.
  • Make the chipotle crema up to two days ahead and keep it in the fridge, then just drizzle it on right before serving so it stays vibrant and cold against the warm quesadilla.
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