Corn Quesadillas with Cilantro-Lime Dipping Sauce Recipe

Introduction

Corn quesadillas offer a delicious twist on a classic favorite, featuring sweet corn and a blend of spicy peppers for extra flavor. This easy-to-make dish pairs perfectly with a creamy lime dipping sauce for a satisfying snack or light meal.

Ingredients

• 2 tablespoons canola or vegetable oil, plus more as needed for cooking
• 2 cups fresh corn kernels, from 2 ears of corn
• 1 poblano chile, seeded and chopped (about 3/4 cup)
• 1 jalapeño (optional), finely chopped (about 1/3 cup), seeded for less heat
• 2 scallions, thinly sliced, whites and greens divided
• 1 teaspoon ground cumin
• Kosher salt, such as Diamond Crystal
• 1/2 teaspoon chipotle chile powder (optional), divided
• 1 lime
• 1/4 cup sour cream
• 3 tablespoons mayonnaise
• 3 tablespoons chopped cilantro, divided
• 3 cups shredded Monterey Jack cheese (12 ounces)
• 8 (8-inch) flour tortillas

Instructions

1. Step 1: In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat for about 1 minute. Add the corn, poblano, jalapeño (if using), and scallion whites and stir to combine. Cook, stirring occasionally, until any liquid is mostly evaporated and vegetables are crisp-tender, 4 to 6 minutes.
2. Step 2: Add cumin, 3/4 teaspoon salt, and 1/4 teaspoon chipotle powder (if using). Cook, stirring constantly, for 1 minute more. Transfer the mixture to a large bowl (reserve the skillet) and refrigerate to cool to room temperature while you prepare the dipping sauce.
3. Step 3: Make the dipping sauce by grating 1/4 teaspoon lime zest and squeezing 1 1/4 teaspoons lime juice into a small bowl. Add sour cream, mayonnaise, 1 tablespoon chopped cilantro, the remaining 1/4 teaspoon chipotle powder (if using), and a pinch of salt. Stir to combine. Cover and refrigerate if not serving immediately.
4. Step 4: To the cooled corn mixture, add the shredded cheese, scallion greens, and remaining 2 tablespoons chopped cilantro. Stir until evenly distributed. Cover and refrigerate if not using right away.
5. Step 5: Assemble the quesadillas by scooping a heaping 1/2 cup of the corn mixture onto half of each tortilla. Fold the tortilla over to create half-moon shapes.
6. Step 6: Wipe out the reserved skillet and add 1 teaspoon oil. Heat over medium heat. Working in batches, place as many quesadillas as fit comfortably in the skillet. Cook, lightly pressing to seal as the cheese melts, until the underside is golden brown, 2 to 3 minutes. Flip and cook until golden brown on the other side, 1 to 2 minutes more. Use a spatula to gently nudge any corn that falls out back into the quesadilla. Repeat with remaining quesadillas, adding more oil as needed.
7. Step 7: If desired, transfer the quesadillas to a cutting board and cut into wedges. Serve warm with the lime dipping sauce.

Tips & Variations

• For a milder quesadilla, remove all seeds from the jalapeño; for more heat, leave some seeds in.
• Substitute Monterey Jack cheese with a Mexican cheese blend or sharp cheddar for different flavor profiles.
• Try adding cooked black beans or diced cooked chicken to the filling for extra protein.
• The lime dipping sauce can be customized by adding a little hot sauce or minced garlic for more kick.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a dry skillet over medium heat until the cheese melts and the tortillas are crisp again. The lime dipping sauce can also be refrigerated for up to 3 days; stir well before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh?

Yes, frozen corn works well. Thaw and drain it before cooking to avoid excess moisture in the quesadillas.

Can these quesadillas be made gluten-free?

Absolutely. Use gluten-free tortillas instead of flour tortillas to make this recipe suitable for gluten-free diets.

Corn Quesadillas with Cilantro-Lime Dipping Sauce Recipe

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★★★★★

4.6 from 70 reviews

• Author: Mariam
• Total Time: 30 minutes
• Yield: 8 quesadillas 1x
• Diet: Vegetarian

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Description

These Corn Quesadillas are a flavorful, cheesy delight combining fresh corn kernels, poblano and jalapeño peppers, and Monterey Jack cheese folded inside warm flour tortillas. Cooked on the stovetop to a perfect golden crisp, they are served with a zesty lime chipotle dipping sauce that adds a creamy and tangy kick. A great appetizer or light meal with a smoky southwestern flair.

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Ingredients

Scale 1x2x3x

Quesadilla Filling

• 2 tablespoons canola or vegetable oil, plus more as needed for cooking
• 2 cups fresh corn kernels (from 2 ears of corn)
• 1 poblano chile, seeded and chopped (about 3/4 cup)
• 1 jalapeño (optional), finely chopped (about 1/3 cup), seeded for less heat
• 2 scallions, thinly sliced, whites and greens separated
• 1 teaspoon ground cumin
• Kosher salt, such as Diamond Crystal, to taste
• 1/2 teaspoon chipotle chile powder (optional), divided
• 3 cups shredded Monterey Jack cheese (12 ounces)
• 8 (8-inch) flour tortillas

Dipping Sauce

• 1 lime (for zest and juice)
• 1/4 cup sour cream
• 3 tablespoons mayonnaise
• 3 tablespoons chopped cilantro, divided
• Pinch of kosher salt

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Instructions

1. Sauté Vegetables: In a large nonstick skillet, heat 2 tablespoons of oil over medium-high heat for about 1 minute. Add the fresh corn kernels, chopped poblano, jalapeño if using, and the white parts of the scallions. Stir to combine and cook, stirring occasionally, until the vegetables are crisp-tender and most of the liquid evaporates, about 4 to 6 minutes.
2. Season: Add ground cumin, 3/4 teaspoon kosher salt, and 1/4 teaspoon chipotle powder if using to the skillet. Stir constantly and cook for 1 more minute to toast the spices. Transfer this mixture to a large bowl and refrigerate to cool to room temperature while you prepare the sauce.
3. Make Dipping Sauce: In a small bowl, grate 1/4 teaspoon of lime zest and squeeze out 1 1/4 teaspoons of lime juice. Add the sour cream, mayonnaise, 1 tablespoon chopped cilantro, the remaining 1/4 teaspoon chipotle powder if using, and a pinch of salt. Mix well to combine. Cover and refrigerate if not using immediately.
4. Combine Filling: To the cooled vegetable mixture bowl, add the shredded Monterey Jack cheese, the green parts of the scallions, and the remaining 2 tablespoons chopped cilantro. Stir until everything is evenly distributed. Cover and refrigerate if not assembling immediately.
5. Assemble Quesadillas: Place 8 tortillas on a working surface. Scoop a heaping 1/2 cup of the corn and cheese mixture onto one half of each tortilla. Fold the tortillas over to create half-moon shaped quesadillas.
6. Cook Quesadillas: Wipe out the skillet you used for the vegetables, then add 1 teaspoon oil and heat over medium. Working in batches, place as many quesadillas as comfortably fit in the skillet. Cook for 2 to 3 minutes until the underside is golden brown, lightly pressing them to seal and help the cheese melt. Flip and cook the other side for 1 to 2 minutes until also golden brown. Use a spatula to nudge any fallen filling back inside gently. Add oil as needed for additional batches.
7. Serve: Optionally transfer cooked quesadillas to a cutting board and cut into wedges. Serve warm with the lime chipotle dipping sauce.

Notes

• For less heat, seed the jalapeño or omit it completely.
• The dipping sauce and filling can be refrigerated separately for up to 3 days before assembling and cooking.
• Use a nonstick skillet to prevent sticking and ensure even browning.
• If corn falls out during cooking, gently press it back inside with a spatula to avoid burning.
• Flour tortillas can be substituted with gluten-free tortillas if needed.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Stovetop
• Cuisine: Mexican

Keywords: corn quesadillas, Mexican quesadillas, vegetarian quesadillas, cheesy corn quesadilla, lime chipotle dipping sauce