Corn Quesadillas Recipe

Name: Corn Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ tablespoon olive oil; 2 cups corn kernels (cut from 2 to 3 ears); ¼ teaspoon salt; 1 pinch fresh ground black pepper; 1 scallion, thinly sliced on diagonal; ¼ cup water; oil, for pan; 6 large flour tortillas, fresh if possible; 1 ½ cups white cheddar cheese, grated; ⅓ cup cilantro, coarsely chopped; 3 roasted poblano chiles, diced; guacamole; Mexican crema (or creme fraiche); 1 sprig cilantro; salsa

Servings: persons

½ tablespoon olive oil
2 cups corn kernels (cut from 2 to 3 ears)
¼ teaspoon salt
1 pinch fresh ground black pepper
1 scallion, thinly sliced on diagonal
¼ cup water
oil, for pan
6 large flour tortillas, fresh if possible
1 ½ cups white cheddar cheese, grated
⅓ cup cilantro, coarsely chopped
3 roasted poblano chiles, diced
guacamole
Mexican crema (or creme fraiche)
1 sprig cilantro
salsa

1
Heat olive oil in a medium pan and add corn, salt and pepper.
2
Cook over medium heat 1 minute.
3
Add scallion and water, cover and cook until corn is tender, 3 to 4 minutes.
4
Transfer to a bowl.
5
Heat a large cast-iron skillet or griddle and add just enough oil to coat.
6
Place 1 tortilla in pan and heat 30 seconds until soft, flip and heat other side.
7
Repeat to heat all tortillas, adding oil to pan as needed.
8
Keep them warm by covering with clean kitchen towels.
9
Spread 1/3 cup corn mixture on half of each tortilla; follow with cheese and cilantro, distributing evenly over corn.
10
Top each with diced chiles.
11
Fold tortilla over filling.
12
Heat skillet, adding oil as needed, and place 1 or 2 quesadillas in pan.
13
Cook over medium-low heat, turning when crisp and golden to cook other side.
14
Serve whole or cut in wedges.
15
Garnish and serve with guacamole, crema, cilantro sprigs and salsa.

849

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: ½ tablespoon olive oil, 2 cups corn kernels (cut from 2 to 3 ears), ¼ teaspoon salt, 1 pinch fresh ground black pepper, and more.

Yes, Corn Quesadillas falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corn Quesadillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions