Sweet Corn Quesadillas Recipe

Name: Sweet Corn Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups sweet corn, fresh off the cob; ½ cup red bell pepper, chopped; ½ cup scallion, chopped; ¼ cup cilantro, chopped; 2 tablespoons lime juice; ¼ teaspoon chili powder; ½ teaspoon salt (or to taste); ¼ cup jalapeno pepper, fresh, finely diced (optional); 3 cups monterey jack cheese, shredded; 6 teaspoons butter; 6 large flour tortillas

Servings: persons

3 cups sweet corn, fresh off the cob
½ cup red bell pepper, chopped
½ cup scallion, chopped
¼ cup cilantro, chopped
2 tablespoons lime juice
¼ teaspoon chili powder
½ teaspoon salt (or to taste)
¼ cup jalapeno pepper, fresh, finely diced (optional)
3 cups monterey jack cheese, shredded
6 teaspoons butter
6 large flour tortillas

1
Combine first 7 ingredients to make corn relish, adding jalepenos if you choose to use them.
2
Melt 1 tsp butter in a large skillet.
3
Place one tortilla in the warm skillet.
4
Place 1/6 of corn relish and 1/2 cup melting cheese over half the tortilla then fold in half.
5
Heat until cheese melts and tortilla is crispy, flipping over one time.
6
Repeat for remaining tortillas.
7
Cut into wedges and serve.

1115

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 3 cups sweet corn, fresh off the cob, ½ cup red bell pepper, chopped, ½ cup scallion, chopped, ¼ cup cilantro, chopped, and more.

Yes, Sweet Corn Quesadillas falls under the Soups & Stews 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.

Sweet Corn Quesadillas

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