Cinco de Mayo Street Corn (Printable Version)

Vibrant quesadilla packed with roasted corn, melty cheese, and smoky chipotle crema for dipping.

# What You'll Need:

→ Vegetables

01 - 2 cups corn kernels, fresh or frozen and 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

→ Dairy

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

→ 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

→ Chipotle Crema

15 - 1/2 cup sour cream
16 - 1 to 2 chipotle peppers in adobo sauce, finely chopped
17 - 1 tablespoon fresh 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 vegetables soften. Stir in smoked paprika, ground cumin, chili powder, salt, and black pepper. Remove from heat and fold in chopped cilantro and crumbled Cotija cheese.
03 - In a small bowl, whisk together sour cream, finely chopped chipotle peppers, lime juice, garlic powder, and salt until the mixture achieves a smooth consistency. Set aside.
04 - Lay out 4 tortillas on a work surface. Evenly distribute half of the shredded Monterey Jack cheese over each tortilla. Top with the corn mixture, then sprinkle with remaining cheese. Place remaining 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, or until golden brown and cheese is fully melted.
06 - Slice quesadillas into wedges. Drizzle with chipotle crema and garnish with additional Cotija cheese and fresh cilantro. Serve immediately with lime wedges on the side.

# Expert Tips:

01 -
  • The corn gets this gorgeous char that tastes like you've been grilling all summer, even when it's just a regular skillet.
  • Crispy outside, melty inside, with that smoky crema that makes people ask for the recipe before they finish chewing.
  • Ready in 35 minutes, which means you can go from "what's for dinner" to feeding four people with something that feels fancy.
02 -
  • The corn absolutely must be dry before it goes into the skillet, or you'll steam it instead of char it—pat it with paper towels if you thawed frozen corn.
  • Cook the quesadillas over medium heat, not high, or the outside will burn before the cheese inside has melted, which I learned the hard way during my first attempt.
03 -
  • Bring your flour tortillas to room temperature before cooking so they fold and char evenly instead of cracking or staying stiff.
  • Make the chipotle crema up to a day ahead and store it in the fridge—the flavors actually deepen as it sits, so you're getting better results with less last-minute stress.
Go Back