Street Corn Quesadilla Recipes

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.

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.

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 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.

CORN QUESADILLAS

Steps:

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

CORN AND CHEESE QUESADILLAS

Steps:

• Arrange half the tortillas in one layer on a large baking sheet and brush them lightly with some of the butter. Turn the tortillas over, divide the Monterey Jack, the corn, and the chilies evenly among them, and top the mixture with the remaining tortillas. Brush the tops lightly with some of the remaining butter and broil the quesadillas under a preheated broiler about 2 inches from the heat for 1 minute, or until the tops are golden and crisp. Turn the quesadillas carefully with a spatula, brush the tops lightly with the remaining butter, and broil the quesadillas for 1 minute more, or until the tops are golden and crisp. Serve the quesadillas, cut into wedges, with the guacamole and the salsa.