Sweet Corn and Cheddar Quesadillas

Fresh summer corn makes these quesadillas a perennial crowd pleaser.

  • Total Time:
  • Servings: 4

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  • 1 tablespoon extra-virgin olive oil
  • 2 ears of fresh corn, shucked
  • Kosher or sea salt, to taste
  • Fresh cracked black pepper to taste
  • Eight 8-inch flour tortillas
  • 6-ounces cheddar cheese, grated

How to make this recipe

  1. Heat a large skillet over medium-high heat. Add the oil and then stir in the corn. Cook for 2 to 3 minutes or until corn is tender. Season with salt and pepper. Set aside to cool.

  2. Spread half of the cheese on top of 4 tortillas. Top with the corn. Add a final layer of cheese and gently spread the filling evenly around each tortilla. Top with the remaining tortillas.

  3. Heat a large skillet or griddle over medium-high heat. Place a filled tortilla on the pan, and cook the tortilla for about 3 minutes or until the bottom is golden. Carefully flip the quesadilla and cook for another 2 to 3 minutes until the second side is golden and the cheese is completely melted.

  4. Remove from the pan and repeat with the remaining quesadillas. Allow each to cool for a few minutes before cutting into 4 to 6 pieces.

Serve With

Salsa, guacamole and sour cream.

Contributed By Photo © Todd Porter & Diane Cu Published March 2014

497164 recipes/sweet-corn-and-cheddar-quesadillas 2014-08-12T19:15:08+00:00 Todd Porter and Diane Cu summer|game-day|southwestern-tex-mex|appetizers-starters|4|fast|vegetarian|web-exclusive|lunch|snack march-2014 recipes,sweet-corn-and-cheddar-quesadillas 497164

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