Cinco de Mayo Street Corn (Printable Version)

A vibrant blend of roasted corn, melty cheeses, and smoky chipotle crema creates a flavorful festive dish.

# 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 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

→ 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

# How to Prepare:

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 red onion and jalapeño, sautéing for 2 to 3 minutes until softened.
02 - Stir smoked paprika, cumin, chili powder, salt, and pepper into the corn mixture. Remove from heat and fold in cilantro and crumbled Cotija cheese.
03 - In a small bowl, whisk together 1/2 cup sour cream, chopped chipotle peppers, lime juice, garlic powder, and salt until smooth. Set aside.
04 - Lay out 4 tortillas and evenly distribute half of the Monterey Jack cheese over each. Top with the corn mixture, then sprinkle with remaining cheese. Place remaining tortillas on top, pressing 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 the cheese is fully melted.
06 - Slice quesadillas into wedges. Drizzle with chipotle crema and garnish with extra Cotija cheese and fresh cilantro. Serve with lime wedges.

# Expert Suggestions:

01 -
  • The corn gets just charred enough that it tastes almost caramelized, but you're done cooking in under 20 minutes.
  • Cotija and Monterey Jack together create this creamy-salty-tangy situation that feels fancy but tastes like comfort.
  • Chipotle crema is secretly the kind of dip that people come back to the kitchen for long after the meal ends.
02 -
  • Don't skip the charring step on the corn because that's where almost all the depth of flavor comes from, and it's literally what makes these taste different from a regular quesadilla.
  • If your tortillas start cracking or feeling stiff, microwave them wrapped in a damp paper towel for 20 seconds because warm, pliable tortillas are the difference between beautiful quesadillas and ones that fall apart when you cut them.
03 -
  • Make the chipotle crema while the corn cools slightly because sour cream-based sauces sometimes break if you add hot ingredients, and this way everything stays smooth and silky.
  • Cook the quesadillas on medium heat rather than high because you want the outside to get golden while the inside has time to actually melt rather than just warm up.
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