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When I made these sweet corn quesadillas, I thought about how to make them and decided on simple. I went over a list of ingredients in my head. I could add black beans, shrimp, or a dozen different spices. But then the flavor of the corn would be lost. If I was using frozen corn, I would definitely have added other things to this, but when you get some good sweet corn, you want it to the star of the show. And at least where I am, summer means lots and lots of corn.
So I made a very simple corn relish. Bell peppers, a few seasonings, cilantro, and lime juice. Oh, and the shucked corn from the sweet corn I got in my Imperfect Foods box last week. (You can get $20 for trying it here by the way!)
I had some pretty basic flour tortillas and shredded pepper jack cheese then topped them off with sour cream and hot sauce. And they were delicious. Sweet, spicy, and fresh all wrapped in a golden brown buttery tortilla. Delicious sweet corn quesadillas less than 15 minutes and virtually no cleanup.
Making a quesadilla is a lot like making a grilled cheese. To get your tortilla nice and brown instead of burnt, you need lots of butter, and low heat. Too high and your cheese won’t melt until your tortilla burns. I also use one tortilla at a time and fold in half in the skillet instead of two. It’s much easier. It doesn’t take too long that way, and the results are a crisp buttery exterior with gooey melted cheese inside. A bit of sour cream helped balance the heat, and some hot sauce because, well, hot sauce makes everything better in my book. Perfect with a margarita, some chips and salsa, or as an appetizer to taco night.
Sweet Corn and Pepper Jack Quesadillas
These sweet corn quesadillas are easy weeknight meal that lets the sweet flavor of in season corn on the cob shine. Perfect for a quick dinner or easy lunch.
Equipment
Ingredients
Relish:
- 1 ear sweet corn kernels cut off
- 1 small red bell pepper diced
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 2 tablespoons fresh chopped cilantro
- Juice of 1 lime
- Pinch salt
Quesadillas:
- 2 tablespoons butter
- 2 large flour tortillas
- 1/2 cup grated pepper jack cheese
To serve:
- Sour cream
- Hot sauce
Instructions
- Make the relish by combining all of the ingredients in a mixing bowl. Mix well.
- To make the quesadillas, heat a large skillet over medium low heat. Add a pat of butter.
- Add one tortilla to the skillet. Spoon half of the relish inside and then half the cheese. Use tongs to fold the tortilla in half.
- Add the other tortilla to the pan and add the rest of the relish and cheese to the side touching the pan. Fold in half.
- Cover the pan and let cook for about a minute. Lift lid, and carefully flip the quesadillas.
- Continue to cook until both sides are browned and cheese is melted.
- Transfer to a cutting board and slice into wedges. Serve with sour cream and hot sauce.
Notes
Storing leftovers: These are best made right before eating.
Variations: You can add shrimp, beans, or other vegetables, but adding too much detracts from the flavor of the corn.
Pairs well with: Rose Water Margarita, Roasted Garlic Lemon Yogurt Dip, Beyond Tacos
Nutrition
Calories: 339kcalCarbohydrates: 25gProtein: 11gFat: 23gSaturated Fat: 13gTrans Fat: 1gCholesterol: 55mgSodium: 473mgPotassium: 217mgFiber: 2gSugar: 4gVitamin A: 806IUVitamin C: 3mgCalcium: 253mgIron: 2mg
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
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