Street Corn Quesadilla

  • Level: Easy
  • Yield: 1 to 2 servings
  • Total: 20 min
  • Active: 20 min


1/4 cup mayonnaise

2 large flour tortillas 

1 cup shredded Monterey Jack cheese 

1 cup frozen roasted corn, thawed 

1/2 cup crumbled Cojita

1/2 small avocado, diced 

2 tablespoons chopped jarred jalapenos 

2 tablespoons chopped fresh cilantro 

1 teaspoon ancho chile powder 

1/4 cup jarred salsa, for serving 

1/4 cup jarred salsa verde, for serving 

Tortilla chips, for serving 


  1. Place a skillet over medium heat.
  2. Spread half of the mayonnaise on one of the tortillas and place in the hot skillet mayonnaise-side down.
  3. Top with half of the Monterey Jack. Add the corn, Cojita, avocado, jalapenos and cilantro. Sprinkle over the ancho chile powder and remaining Monterey Jack.
  4. Spread the remaining mayonnaise on the other tortilla, then place on top mayonnaise-side up, and press. Cook until the bottom tortilla is golden and crisp, 2 to 3 minutes, then flip the quesadilla and cook until the second side is golden, an additional 2 to 3 minutes.
  5. Transfer the quesadilla to a cutting board and slice. Serve with the salsas and tortilla chips.
Let's Get Cooking!

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10 Reviews

Lysette G.

Really liked this recipe. The whole family enjoyed it and the word "yum" was mumbled throughout the eating process. Did not include the cilantro cuz I hate it (have that gene!) and could not find the roasted corn, but easily charred plain corn in a skillet.  Will be making regularly.  One can be shared by two people -- but why would you?

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