Street Corn Quesadilla Recipes

THE GREATEST QUESADILLA

Steps:

• Toss together the Cheddar, Monterey Jack and pepper jack in a bowl; set aside.
• Heat 2 tablespoons of the butter in large skillet over medium heat. Place a single tortilla in the skillet. Sprinkle a little less than a third of the cheese blend over the tortilla. Sprinkle with salt and pepper. Add about a third of the diced tomato and a third of the chiles. Sprinkle a touch more cheese over the whole thing and gently top and press with a second tortilla. Cook until golden on the bottom, about 3 minutes.
• Carefully flip the quesadilla to the other side. Continue cooking until the second side is golden, 3 to 4 minutes more. Repeat with the remaining ingredients. Slice each quesadilla into wedges and garnish with cilantro sprigs.

MEXICAN STREET CORN QUESADILLAS

Steps:

• Use sharp knife to cut kernels off each corn cob. (You should have about 1-1/2 cups corn kernels.)
• Combine cheeses, mayo, green chiles, chili powder, 2 Tbsp. cilantro and 1 cup corn.
• Spoon onto tortillas, adding about 1/4 cup cheese mixture to each tortilla; fold in half.
• Spray grill pan with cooking spray; heat on medium heat. Add 3 quesadillas; cook 4 to 5 min. on each side or until filling is heated through and quesadillas are lightly browned on both sides. Repeat with remaining quesadillas.
• Combine avocados with remaining corn and cilantro. Cut each quesadilla in half. Serve topped with avocado mixture.

MEXICAN STREET CORN RECIPE

Steps:

• To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.
• Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it is browned in spots. Keep an eye on it as this happens rather quickly.
• To make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
• Brush each grilled corn the mayo mixture and sprinkle with cotija cheese. Garnish with cilantro and serve.
• To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 1/2 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.
• Sauté corn: Heat oil in a skillet over medium-high heat. Stir in the corn, and stirring frequently, sauté for 5-7 minutes until it starts to char. If you are using frozen corn, you might need to cook a few minutes longer. Transfer to a bowl and set aside.
• Make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
• Assemble: Add in the mayo mixture into the sauteed corn. Give it a mix. Stir in the cotija cheese and sprinkle with cilantro. Serve in small bowls with wedges of lime on the side.

MEXICAN STREET CORN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place corn, in husks, directly on the oven rack.
• Roast in the preheated oven until tender and cooked through, 40 to 45 minutes.
• Peel down husks and rub each ear of corn with 1 tablespoon butter. Sprinkle each with Cotija cheese, cilantro, chili powder, and lime juice. Serve.

CORN QUESADILLAS

Steps:

• Place the first six ingredients in a large bowl; toss to combine. To assemble, lightly brush the tops of two tortillas with 1/2 teaspoon oil; turn over. Top with cheese mixture and remaining tortillas. Brush tops with remaining oil., Place a large nonstick skillet over medium heat. In two batches, cook quesadillas 1-2 minutes on each side or until golden brown and cheese is melted. Cut each quesadilla into six wedges. If desired, serve with guacamole.

STREET-MARKET FRIED QUESADILLAS

Steps:

• Heat a skillet over medium heat. Add olive oil. Cook and stir onions and red bell pepper until starting to soften, about 3 minutes. Add corn and serrano pepper; cook 2 to 3 minutes. Add garlic and cook 1 minute more.
• Reduce heat to medium-low. Add HORMEL® MARY KITCHEN® Roast Beef Hash and chipotle pepper. Cook until the hash is heated and well mixed with the rest of the ingredients, about 2 or 3 minutes.
• Heat tortillas in a skillet, turning once, until they are soft and can be folded without breaking.
• Heat vegetable oil in a skillet over medium heat.
• Spoon 2 tablespoons of the hash filling and 1 1/2 tablespoons of mozzarella cheese on each tortilla. Fold tortillas in half. Fry in vegetable oil until quesadillas are golden and crispy, about 3 minutes on each side. Transfer to a paper towel-lined plate.
• Mix cilantro and onions together in a small bowl.
• Serve the quesadillas with salsa, sour cream, onions, and cilantro. Enjoy!

MEXICAN STREET CORN CHICKEN SALAD

Steps:

• Pat chicken breasts dry
• Cut into 1inch wide stripes
• Add chicken to a large bowl
• Zest the lime into the bowl over the chicken
• Slice the lime in half and squeeze the lime juice over the chicken
• Add the olive oil, garlic salt and coriander
• Mix until chicken is evenly coated
• Set aside for at least 20 minutes and up to 4 hours
• Heat grill to medium-high heat
• Carefully lay the chicken stripes on to the grill
• Grill for 3-4 minutes on each side, be careful not to burn
• Once the chicken is cooked through, remove from grill and set aside
• Heat the grill to medium*
• Remove the silk from the corn husks
• Submerge the corn in cold water for about 5 minutes
• Shake off any excess water and make sure the husks are closed back up over the corn
• Place the corn husks on the grill and cook with the lid closed for 15-20 minutes until the corn is tender
• Remove the corn from the grill, allow to cool
• Remove the husks and slice the corn off the cob into a medium sized bowl
• Add the sour cream and mayonnaise to the corn, mix
• Slice the lime in half and squeeze the lime juice over the corn, mix
• Add the cheese, mix
• Season with chili powder, garlic salt and black pepper, mix
• In a large salad bowl add the kale
• Slice the lime in half and squeeze the lime juice over the kale
• Add the olive oil
• Using clean hands, gently massage the kale for about 1 minute, the kale will begin to break down and soften
• Sprinkle with garlic salt
• Chop the cilantro and add it to the salad bowl, toss
• Add the black beans, cherry tomatoes, red onion and avocado, gently toss**
• Top with the Zesty Lime Grilled Chicken and Mexican Street Corn

STREET CORN QUESADILLA

Steps:

• Place a skillet over medium heat.
• Spread half of the mayonnaise on one of the tortillas and place in the hot skillet mayonnaise-side down.
• Top with half of the Monterey Jack. Add the corn, Cojita, avocado, jalapenos and cilantro. Sprinkle over the ancho chile powder and remaining Monterey Jack.
• Spread the remaining mayonnaise on the other tortilla, then place on top mayonnaise-side up, and press. Cook until the bottom tortilla is golden and crisp, 2 to 3 minutes, then flip the quesadilla and cook until the second side is golden, an additional 2 to 3 minutes.
• Transfer the quesadilla to a cutting board and slice. Serve with the salsas and tortilla chips.

STEAK QUESADILLAS

Steps:

• Place steak in a medium bowl. Add garlic, cumin, pepper, chipotle or paprika powder, and salt. Add oil and mix to coat well the meat.
• Cover and allow to marinate for 20 minutes.
• Heat a non-stick pan (or comal) over medium heat. Cook meat stirring constantly until no longer pink but there are still liquids in the pan.
• Add onions and jalapeño peppers, a splash of water and cook stirring constantly for about 10 minutes or until meat is browned and onions are soft and translucent. Cover and set aside.