Cinco de Mayo Corn Quesadillas (Printable Version)

A festive blend of roasted corn, cheeses, and smoky chipotle crema in a warm tortilla.

# What You 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 total

→ 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:

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 sour cream, finely chopped chipotle peppers in adobo sauce, fresh lime juice, garlic powder, and a pinch of salt until smooth. Set aside.
04 - Lay out 4 flour tortillas on a work surface. Evenly distribute half of the shredded Monterey Jack cheese over each tortilla. Top with the corn mixture, then sprinkle with remaining Monterey Jack cheese. Place remaining tortillas on top and press gently to seal.
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 the cheese is fully melted.
06 - Slice quesadillas into wedges. Drizzle with chipotle crema and garnish with extra crumbled Cotija cheese and fresh cilantro. Serve with lime wedges.

# Expert Suggestions:

01 -
  • The corn gets legitimately charred and caramelized, which means you're getting actual depth of flavor, not just corn that's been warmed up.
  • It comes together in under 40 minutes, making it perfect for those nights when you want something special without spending your whole evening cooking.
  • The chipotle crema is smoky enough to make people ask what your secret ingredient is, and it's sitting right there in front of them.
02 -
  • If your corn is frozen, let it thaw completely and pat it dry with a paper towel—excess water is the enemy of browning, and browning is what turns this from ordinary to unforgettable.
  • The chipotle crema can be made up to 2 days ahead, which means you're really only assembling and cooking on the day you serve these.
  • Don't use pre-shredded cheese if you can avoid it—the anti-caking agents make it stringy and weird; block cheese that you shred yourself melts like silk.
03 -
  • Add a tiny pinch of Tajín seasoning to the corn mixture if you want an extra layer of complexity—it's subtle but it elevates everything.
  • If you're adding cooked chicken to make this non-vegetarian, shred it finely and warm it with the corn so it absorbs all the spices rather than sitting as separate pieces.
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