Cinco de Mayo Street Corn Quesadillas (Printable)

Flavorful quesadillas with street corn, melty cheese, creamy chipotle dip and fresh cilantro, ideal for celebrations.

# Ingredient List:

→ Vegetables

01 - 2 cups corn kernels, fresh or frozen and thawed
02 - 1 small red onion, finely diced
03 - 1 jalapeño, seeded and finely chopped
04 - 2 tablespoons fresh cilantro, chopped
05 - 1 lime, cut into wedges for serving

→ Dairy

06 - 2 cups shredded Monterey Jack cheese
07 - 1/2 cup crumbled Cotija cheese, plus extra for garnish
08 - 1/2 cup sour cream

→ Spices & Pantry

09 - 1 tablespoon olive oil
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon chili powder
13 - Salt and freshly ground black pepper, to taste
14 - 8 medium flour tortillas

→ Chipotle Crema

15 - 1/2 cup sour cream
16 - 1 to 2 chipotle peppers in adobo sauce, finely chopped
17 - 1 tablespoon lime juice
18 - 1/4 teaspoon garlic powder
19 - Pinch of salt

# Directions:

01 - Heat olive oil in a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until lightly charred, approximately 4 to 5 minutes.
02 - Add diced red onion and chopped jalapeño to the skillet. Sauté for 2 to 3 minutes until softened. Stir in smoked paprika, ground cumin, chili powder, salt, and freshly ground black pepper. Remove from heat and mix in chopped cilantro and crumbled Cotija cheese.
03 - Combine sour cream, chopped chipotle peppers, lime juice, garlic powder, and a pinch of salt in a mixing bowl. Whisk until a smooth consistency forms. Set aside.
04 - Lay out 4 flour tortillas and evenly distribute half of the shredded Monterey Jack cheese over each. Top with the corn mixture, then sprinkle with the remaining Monterey Jack cheese. Place the remaining tortillas on top and gently press to seal.
05 - Heat a clean skillet or griddle over medium heat. Cook each quesadilla for 2 to 3 minutes per side until golden brown and the cheese has melted.
06 - Slice quesadillas into wedges. Drizzle with chipotle crema and garnish with extra Cotija cheese and fresh cilantro. Serve accompanied by lime wedges.

# Expert Advice:

01 -
  • The roasted corn gives the quesadillas a sweet-charred bite that's nothing like ordinary fillings.
  • The chipotle crema adds just enough smoky heat and tang for each wedge to feel special.
02 -
  • If the corn hasn’t browned, leave it alone for another minute—impatience gives you pale, steamy kernels instead of smoky, crisp bites.
  • Overfilling quesadillas makes flipping tricky and messy; better to be generous with cheese and careful with fillings.
03 -
  • Grilling the corn before sautéing adds real smoky flavor if you have extra time.
  • Let the quesadillas rest for a minute before slicing so the fillings settle and don’t spill out.
Go Back