Mexican Street Corn Quesadillas with Lime Sour Cream
Sarah Mason
- Yield: 4 servings
Ingredients
- 1 red bell pepper, chopped
- 1 yellow onion, chopped
- 8ounces white mushrooms, sliced
- 1tablespoon butter
- 1tablespoon minced garlic
- 1/4teaspoon salt
- 1/4teaspoon pepper
- 1/4teaspoon chili powder
- 1/4teaspoon ground cumin
- 4 ears corn, shucked
- 2cups shredded cheddar cheese or Mexican blend
- 8 tortillas
- Cilantro, chopped, for serving
- 8ounces feta, crumbled, for serving
- For the dipping sauce
- 1/2cup mayonnaise
- 1/2cup sour cream
- Zest of 1 lime
- 1tablespoon lime juice
- 1/2teaspoon chili powder
- 1/2teaspoon ground cumin
- 1/4teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Boil the corn for 4-6 minutes or until cooked through. Drain; cut kernels off the cob.
- In a mixing bowl, whisk together all dipping sauce ingredients. Set aside.
- In a large skillet over medium heat, melt 1 tablespoon butter. Add red bell pepper and onion. Saute until softened, 3-4 minutes. Add mushrooms, garlic, salt, pepper, chili powder and cumin. Add corn kernels. Cook for 3-5 more minutes or until mushrooms are softened.
- Grease a separate skillet with cooking spray and set over medium heat. To assemble the quesadillas, add one tortilla to the skillet. sprinkle the bottom evenly with cheddar cheese (about ¼ cup). Add about ½ cup of the corn mixture. Sprinkle with more cheese. Top with a second tortilla. Cook for 2-4 minutes until the bottom starts to brown and cheese melts, then flip. Cook another 2-3 minutes. Repeat with the remaining tortillas.
- Cut the quesadillas into triangles. Top with dipping sauce, cilantro and feta. Alternatively, you can dip the quesadillas separately.
This recipe from Drool Worthy and Honest Cooking was republished with permission. It originally appeared as Mexican Street Corn Quesadillas with Feta and Lime.
Sarah Mason
