Cinco de Mayo Street Corn (Printable Version)

Flavorful quesadillas filled with roasted corn, melty cheese, and smoky chipotle crema for dipping.

# Ingredient List:

→ Vegetables

01 - 2 cups corn kernels, fresh or frozen thawed
02 - 1 small red onion, finely diced
03 - 1 jalapeño pepper, 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 cup sour cream divided

→ Spices and 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
15 - 1 to 2 chipotle peppers in adobo sauce, finely chopped
16 - 1 tablespoon fresh lime juice
17 - 1/4 teaspoon garlic powder

# 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. Add diced red onion and chopped jalapeño to the skillet and sauté for 2 to 3 minutes until softened.
02 - Stir in smoked paprika, ground cumin, chili powder, salt, and black pepper. Remove from heat and mix in fresh cilantro and crumbled Cotija cheese. Set aside to cool slightly.
03 - In a small bowl, whisk together 1/2 cup sour cream, finely chopped chipotle peppers in adobo sauce, lime juice, garlic powder, and salt until the mixture reaches a smooth consistency. Reserve for serving.
04 - Lay out 4 flour tortillas on a clean work surface. Evenly distribute half of the shredded Monterey Jack cheese over each tortilla. Top the cheese with the prepared corn mixture, then sprinkle the remaining cheese over the corn. Place the remaining 4 tortillas on top and press gently to secure.
05 - Heat a clean skillet or griddle over medium heat. Cook each quesadilla for 2 to 3 minutes per side until the exterior achieves a golden brown color and the cheese melts completely.
06 - Slice each quesadilla into wedges. Drizzle with chipotle crema, garnish with additional crumbled Cotija cheese and fresh cilantro. Serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • Charred corn gives you that caramelized depth that makes people ask what your secret ingredient is.
  • The chipotle crema is addictive enough that you'll find yourself making extra just to have it hanging around your fridge.
  • It's technically vegetarian but feels way too indulgent to be categorized as anything healthy.
02 -
  • Don't skip the charring step for the corn—it's the difference between a decent quesadilla and one that tastes like you actually put thought into it.
  • Cheese distribution matters more than you'd expect; uneven cheese means some bites will be crispy tortilla and filling without the melty middle that holds everything together.
03 -
  • Toast your tortillas lightly in a dry skillet for 10 seconds before assembling if they're the thin, delicate kind—it gives them structure to hold the filling without falling apart.
  • The crema tastes better the next day once the chipotle flavor has had time to mellow and integrate, so make it ahead if you're cooking for guests.
Go Back