Pin it
A Mexican street corn-inspired quesadilla combines creamy elote filling with zesty cumin lime crema. Ready in 20 minutes, it offers the perfect blend of textures and flavors.
The combination of fresh corn and two types of cheese creates layers of flavor that elevate this beyond a basic quesadilla.
Essential Ingredients:
- Fresh/frozen corn: Base for elote filling
- Cotija cheese: Authentic salty flavor
- Mozzarella: Creates perfect melt
- Fresh lime: Brightens crema
- Quality tortillas: Ensures crispy exterior
- Greek yogurt/sour cream: Crema base
Pin it
Detailed Instructions:
- Make Filling
- Mix corn with mayonnaise
- Add both cheeses
- Stir in seasonings
- Fold in cilantro
- Assemble Quesadillas
- Spread filling on half
- Don't overfill
- Fold carefully
- Press edges
- Cook Until Golden
- Heat pan medium-high
- Add small amount of butter
- Cook 2-3 minutes per side
- Watch for even browning
- Prepare Crema
- Whisk ingredients together
- Adjust seasoning
- Keep chilled
- Serve alongside
- Serve alongside
The key is cooking over medium-high heat to achieve that perfect golden crust while melting the cheese inside.
Perfect Pairings:
Serve with Mexican rice, black beans, or fresh salad.
Storage Success:
Keep filling and crema separate. Assemble fresh for best results.
Make-Ahead Tips:
Prepare filling and crema day before. Cook quesadillas fresh.
Pin it
Chef's Tips:
- Grate cheese fresh
- Use room temperature tortillas
- Don't overcrowd pan
- Keep warm in low oven
Years of making quesadillas taught me that proper heat control and fresh ingredients create the perfect blend of crispy exterior and melty interior.
Frequently Asked Questions
- → Can I use frozen corn?
- Yes, thaw and drain well first.
- → No cotija cheese?
- Substitute with crumbled feta.
- → Can I make ahead?
- Mix filling ahead, cook quesadillas fresh.
- → How to keep crispy?
- Reheat in pan or skillet, not microwave.
- → Make it spicier?
- Add diced jalapeños or extra chili powder.