Charred Corn & Jalapeño Quesadillas with Lime Crema
Ingredients
- 2 cupscorn (fresh or frozen)
- 2jalapeño
- ½white onion
- 2 clovesgarlic
- 8 ouncesOaxaca cheese or mozzarella
- 8 largeflour tortillas
- 1lime
- ½ cupsour cream
- ¼ cupcilantro
- 3 tablespoonsolive oil
- ·salt
- ·black pepper
- ¼ teaspooncayenne pepper
Prep
- 01
Dice 1/2 white onion.
- 02
Mince 2 jalapeños, removing seeds if you prefer less heat.
- 03
Mince 2 cloves garlic.
- 04
Chop 1/4 cup cilantro.
- 05
Zest and juice 1 lime.
- 06
Shred or tear 8 ounces Oaxaca or mozzarella cheese.
Method
- 01
Mix sour cream with the zest and juice of 1 lime, a pinch of salt, and a handful of cilantro. Set aside.
- 02
Heat 2 tablespoons olive oil in a large cast-iron skillet or griddle over medium-high heat. Add corn and cook for 5 minutes, stirring occasionally, until charred in spots. Transfer to a bowl.
- 03
In the same pan, warm 1 tablespoon olive oil and sauté diced onion and minced jalapeño for 2 minutes until soft. Add minced garlic and cook 1 minute more. Return corn to the pan, season with salt, black pepper, and cayenne, and stir to combine. Cook 1 minute and set aside.
- 04
Wipe out the pan and set heat to medium. Lay one tortilla flat, scatter about 1/2 cup of the corn mixture on one half, top with a handful of cheese, fold in half, and press gently.
- 05
Cook the quesadilla in the dry pan for 2 to 3 minutes per side, until golden and the cheese melts. Transfer to a plate and repeat with remaining tortillas and filling.
- 06
Serve hot with lime crema drizzled on top or alongside. Scatter any remaining cilantro and jalapeño slices for garnish.
Spice Tips
This recipe has a gentle warmth from jalapeño and cayenne. To amplify heat, add 1/2 teaspoon of smoked paprika or a pinch of chipotle powder to the corn filling, or serve with your favorite hot sauce. For a milder version, remove the jalapeño seeds before mincing. A squeeze of fresh lime at the table brightens the spice.
Oaxaca cheese (quesillo) melts beautifully and has a mild flavor; mozzarella is a solid backup. If you want more heat, add a pinch of chipotle powder to the corn filling or serve with hot sauce alongside.