Name: Mexican Street Corn Quesadillas with Oaxaca Cheese and Lime Crema
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 quesadillas
Cuisine: Mexican
Ingredients: 2 tbsp unsalted butter; 3 cups corn kernels (from 3-4 ears, or thawed frozen); 1 jalapeu00f1o, finely diced; 1/4 cup chopped fresh cilantro; 2 tbsp mayonnaise; 1/2 tsp chili powder; 1/2 tsp kosher salt; 1/4 tsp black pepper; Zest of 1 lime; 4 medium (8-inch) flour tortillas; 2 cups Oaxaca cheese, shredded; 1/2 cup Cotija cheese, crumbled; 1 tbsp neutral oil, for cooking; 1/2 cup Mexican crema or sour cream; 2 tbsp mayonnaise; Zest and juice of 1 lime; 1 small garlic clove, grated; Pinch of kosher salt; 1 ripe avocado, sliced; Extra cilantro leaves; Lime wedges; Taju00edn or chili-lime seasoning, to taste

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Inspired by the iconic flavors of Mexican street corn (elote), these crispy quesadillas pack charred sweet corn, melty Oaxaca cheese, and salty Cotija between golden flour tortillas. A bright lime crema ties everything together for a satisfying weeknight meal that comes together in under 30 minutes.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Servings4

Yield4 quesadillas

Nutrition Facts

Per serving (estimated)

580 kcalCalories
38 gFat
18 gSaturated Fat
42 gCarbs
5 gFiber
6 gSugar
22 gProtein
880 mgSodium
420 mgPotassium
380 mgCalcium
3 mgIron
14 mgVitamin C
220 mcgVitamin A

Ingredients

For the charred corn filling

2 tbsp unsalted butter
3 cups corn kernels (from 3-4 ears, or thawed frozen)
1 jalapeño, finely diced
1/4 cup chopped fresh cilantro
2 tbsp mayonnaise
1/2 tsp chili powder
1/2 tsp kosher salt
1/4 tsp black pepper
Zest of 1 lime

For the quesadillas

4 medium (8-inch) flour tortillas
2 cups Oaxaca cheese, shredded
1/2 cup Cotija cheese, crumbled
1 tbsp neutral oil, for cooking

For the lime crema

1/2 cup Mexican crema or sour cream
2 tbsp mayonnaise
Zest and juice of 1 lime
1 small garlic clove, grated
Pinch of kosher salt

For serving

1 ripe avocado, sliced
Extra cilantro leaves
Lime wedges
Tajín or chili-lime seasoning, to taste

Directions

Make the lime crema: In a small bowl, whisk together the crema, mayonnaise, lime zest, lime juice, grated garlic, and salt until smooth. Cover and refrigerate while you prepare the rest.
Char the corn: Heat the butter in a large cast-iron skillet over high heat until melted and just beginning to brown. Add the corn in a single layer and let cook undisturbed for 3-4 minutes until deeply charred on the bottom. Stir and cook 2 more minutes until charred all over.
Add the diced jalapeño to the skillet and cook for 1 minute. Remove from heat and stir in the cilantro, mayonnaise, chili powder, salt, pepper, and lime zest until evenly coated. Transfer to a bowl and wipe out the skillet.
Assemble the quesadillas: Lay the tortillas flat and sprinkle one half of each with Oaxaca cheese. Top with a generous layer of the charred corn mixture, then sprinkle with Cotija. Fold each tortilla in half to form a half-moon.
Heat 1/2 tablespoon of oil in the cleaned skillet over medium heat. Cook 2 quesadillas at a time for 2-3 minutes per side, pressing gently with a spatula, until deeply golden and the cheese is fully melted. Repeat with remaining quesadillas, adding more oil as needed.
Transfer the quesadillas to a cutting board and slice each into 3 wedges. Serve immediately with the lime crema, sliced avocado, extra cilantro, lime wedges, and a sprinkle of Tajín.

Cook’s Notes

Pat frozen corn very dry before charring so it actually caramelizes rather than steaming in the skillet.
Work in batches when charring the corn; overcrowding the pan prevents proper browning.
If Oaxaca cheese is hard to find, substitute with Monterey Jack, but add the Cotija at the end for that essential salty punch.
For extra smoky depth, stir 1/2 teaspoon of chipotle powder into the corn mixture along with the chili powder.
Serve immediately so the tortillas stay crisp; the crema will keep things moist without making them soggy.