Corn Quesadilla

Crisp tortillas and melting cheese collide with spicy elote corn dip on this hearty, flavorful Corn Quesadilla. And the very best half? From begin to end, these come collectively in simply 10 minutes.

This corn quesadilla recipe was closely impressed by our beloved elote dip, a dish made with roasted corn in a creamy sauce of spicy mayonnaise, lime, and cotija cheese. Whether or not we eat it with a spoon or dip into it with tortilla chips, it’s been a long-time favourite snack in our home. Given our love of elote and quesadillas, it was solely a matter of time till I attempted combining the 2.

My boys and I are long-time followers of all issues quesadilla. In actual fact, quesadillas had been one of many first meals I taught my boys prepare dinner. They’re easy, simple to make, and supply an effective way to make use of up leftovers.

Unsurprisingly, my boys beloved this recipe from the primary chew. At this level, I do know that I have to multiply this recipe each time I make it. Who knew that including crispy, golden tortillas and gooey melted cheese to our beloved elote dip would make it even higher? I suppose it was a secure guess. These corn quesadillas are an effective way to make use of up any leftover dip (when and if we’re fortunate sufficient to have leftovers).

stacked quesadillas on board, filled with corn

Elements and Substitutions

Tortillas – I desire flour tortillas for the flavour, personally. And, you’ll discover that they maintain collectively higher than corn tortillas while you crisp them.

Cheese – For the quesadilla, Monterey jack or pepper jack are my go-to cheeses, as a result of they soften nicely. For the corn filling, I like to make use of cotija. It’s the crumbly, conventional selection for elote.

Corn – Recent, frozen, or canned corn works. I desire to make use of contemporary corn, when it’s in season.

Mayo – Only a teaspoon of mayonnaise offers the elote filling a creamy base that’s wealthy and barely tangy.

Onion – I desire purple onion, for its milder taste when served uncooked. You’ll be able to swap in white or yellow onion although with out problem.

Lime Juice – Don’t skip the lime juice. It helps reduce by way of the richness with contemporary acidity, which makes the elote filling really feel much less heavy.

Chili Powder – For a touch of spice, I embrace some chili powder. However, in case you are spice delicate, you possibly can omit this ingredient.

Cilantro – Cilantro is a traditional ingredient in elote and my boys and I really like the refreshing taste right here. Be at liberty to skip it, or sub parsley, if cilantro doesn’t thrill you.

Kosher Salt – Only a pinch, and also you’re going to regulate it to style. Actually, style the filling, and alter it right here.

Butter – Until in any other case specified, I at all times use salted butter.

Notes on Gear

Rotary grater. I usually don’t advocate issues I haven’t owned for a superb lengthy whereas, however this rotary grater has been a dream to work with over the previous 12 months. It chews by way of all of our cheeses with ease.
Chef’s knife
Reducing board
Spatula or turner
Large nonstick skillet. I’ve been by way of about one million skillets (nicely, perhaps not fairly that many). For the previous a number of years that is the precise pan I’ve used for getting a quesadilla crisp with out something sticking.

ingredients for elote dip in stainless mixing bowl

Find out how to Make a Corn Quesadilla

Mixing the Elote: To begin, you’ll mix the corn, onion, mayonnaise, chili powder, cotija, cilantro, salt, and contemporary lime juice in a small bowl. Give it a stir to combine it up after which style the combination. You’re solely including a pinch of salt and it’d want extra, so alter it as wanted after which let it relaxation for a minute.

Buttering the Tortilla: At this stage, I’ll evenly butter one facet of a tortilla and put aside till wanted. Then, we’re going to grate the cheese, for those who aren’t utilizing a pre-shredded selection.

Toasting the Tortilla: I place the buttered tortilla within the scorching pan, butter-side down.

Constructing the Quesadilla: Layer half of the cheese over one half of the tortilla. Then, high the cheese with the elote filling, and sprinkle the remaining cheese on high.

Folding the Tortilla: As soon as all of the filling components have been added, you’ll need to fold the tortilla over on itself and let prepare dinner for 2-3 minutes, till the cheese has begun to soften and the underside tortilla has browned.

cooked quesadilla with corn on the stove

Flipping and Ending: I fastidiously flip the quesadilla over within the pan, and let the second facet prepare dinner, till crispy. The cheese needs to be absolutely melted by the point either side end cooking.

Serving: As soon as all of the cheese has melted and the tortilla is crisp across the edges, I switch the quesadilla to a chopping board and slice it into wedges.

Professional Tip

You’ll discover that “medium warmth” means one thing totally different on each single range. Gasoline ranges are likely to run hotter and reply rapidly to modifications, whereas electrical stovetops take longer to warmth and funky. For this reason I stress the significance of temperature management. You need it scorching, so that you simply get a crispy brown exterior. However, an excessive amount of warmth will char the skin of the tortilla earlier than the cheese has an opportunity to soften.

Warming the Pan – Once you’re preheating a skillet, give it longer than you assume. It will possibly take a full minute or two to heat the metallic absolutely. If the meals doesn’t sizzle while you add it to the pan, then you definitely didn’t wait lengthy sufficient.

Go Simple on the Filling – To be sure that your quesadilla cooks evenly, don’t overfill the tortilla. I do know, I do know. It’s tempting to essentially pile it up in there. However, you’ll have higher outcomes with a number of, smaller quesadillas.

Let It Relaxation – Wait only a minute or so for the quesadillas to chill earlier than digging in. You’ll nonetheless get your cheese pull. However, giving it just a little time helps the components keep within the quesadilla when slicing and consuming it.

Serving Options

I prefer to serve my quesadillas with some Pico de Gallo or heat Queso Dip and an enormous ol’ pile of tortilla chips. And if it’s time for supper, we’ll make it a full meal with a skillet of Chipotle Lime Rice and perhaps a salad alongside the quesadillas.

Corn quesadillas stacked vertically on board

Make Forward & Storage

Make Forward: I don’t advocate making this quesadilla upfront. The crunchiness of the tortilla will probably be misplaced, and most of the components will begin to run when reheated.

Find out how to Retailer: Leftover quesadillas will be saved in an hermetic container or Ziploc within the fridge for 1-3 days.

Find out how to Reheat: I normally reheat quesadillas in a nonstick skillet on medium warmth, so as to add a few of the misplaced crispiness again to the tortillas.

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Incessantly Requested Questions

Do quesadillas actually have to be buttered?

Pay attention, you can also make a boring quesadilla with none butter. The tortilla will toast just a little and the cheese will nonetheless soften. However, you’ll not get these wonderful golden, crispy edges with out butter. And it gained’t style nearly as good, both. So, please don’t skip the butter.

Why is my quesadilla falling aside

Normally it is a results of overfilling the quesadilla, or attempting to flip it earlier than the cheese has melted. Mastering warmth administration will repair the latter, and limiting the full thickness to about 3/4 of an inch will assist with the previous.

What if the tortilla is beginning to brown, however the cheese isn’t melting but?

If the tortilla is starting to brown however the cheese hasn’t melted but, that’s a matter of warmth administration. Scale back the warmth to medium-low and canopy the skillet with a lid for a few minute. You’ll need to hold a detailed eye on the quesadilla, to maintain it from steaming quite than crisping because the cheese melts.

Mix the corn, onion, mayonnaise, chili powder, cotija, cilantro, salt, and lime juice in a small bowl and stir to mix. Style the combination and alter the salt, as desired. Put aside. Frivolously butter one facet of the tortilla and put aside.
Set a non-stick pan on the range over medium-low warmth. Place the buttered tortilla within the empty skillet, butter facet down. Layer half of the cheese over one half of the tortilla, high the cheese with the corn combination, after which sprinkle the remaining cheese over the corn. Fold the tortilla over on itself.
Enable the quesadilla to prepare dinner for 2-3 minutes. When the cheese has begun to soften and the underside tortilla is browning barely, flip the folded quesadilla over alongside the folded edge to prepare dinner the opposite facet.
Proceed to prepare dinner till all of the cheese is melted and the tortilla is crisp across the edges. Utilizing a spatula, switch the quesadilla again to a chopping board and reduce into wedges whereas it’s scorching, and serve heat.