Highlight
This mashup brings the classic flavors of Mexican street corn into a quesadilla, all tied together with a tangy cumin lime sauce. It’s super speedy—you’ll have crunchy, creamy goodness in around 20 minutes.
Layering fresh corn with mozzarella and cotija really kicks up the taste, taking it way beyond just any old quesadilla.
Awesome Ingredients To Grab
- Greek yogurt or sour cream: That’s what makes your cool, smooth crema
- Lime: Brightens up the flavors
- Mozzarella: Hugs everything together when it melts
- Good tortillas: These will crisp up the outside
- Cotija cheese: Gives everything a salty punch
- Fresh or frozen corn: The main player in the filling
Highlight
Step-by-Step How-To
- Serve On The Side
- Set out the sauce for dipping
- Whip Up The Crema
- Stir all crema ingredients in a bowl
- Taste and tweak flavors as you like
- Pop it in the fridge till serving
- Get Cooking
- Add a little butter to a hot pan
- Set pan to medium-high heat
- Toast both sides for a couple minutes
- Keep an eye out for a perfect golden color
- Put It Together
- Spoon filling onto one side of tortilla
- Press flat at the edges
- Fold over gently
- Don’t pile on too much filling
- Make The Filling
- Stir corn with a bit of mayo
- Add in both cheeses
- Mix your favorite spices
- Toss in a handful of cilantro
If you want that classic crispy outside and gooey cheese, stick with a medium-high heat on your stove.
What To Eat With It
Try serving with some black beans, a tossed salad, or Mexican rice.
Better Leftovers
Keep your crema and corn filling apart till you’re ready to eat. Make everything fresh for the crispiest quesadillas.
Plan Ahead
Mix up the crema and filling the night before. Fry up the quesadillas just before serving.
Highlight
Cook’s Tricks
- Shred the cheese yourself—it melts best
- Tortillas are more flexible at room temp
- A crowded pan won’t crisp anything
- Hold finished quesadillas warm in a low oven
After loads of trial and error, I’ve learned that using great heat and the freshest ingredients brings out that perfect combo of crispy, melty, and totally satisfying inside.
Recipe FAQs
- → Is frozen corn okay to use?
- For sure, just let it defrost and drain off extra water first.
- → Don’t have cotija cheese?
- Go with some crumbled feta instead.
- → Can these be prepped in advance?
- You can make the filling ahead. Only cook the quesadillas when you're ready to eat.
- → What’s the trick to keep them crunchy?
- Use your skillet to warm them up again. Skip the microwave so they stay crisp.
- → Want more heat?
- Toss in chopped jalapeño or more chili powder.