eCook Meal
Mexican Street Corn Quesadilla
with homemade guacamole & fresh coriander
A veggie twist on a dish everyone loves! Charred corn, sour cream, pickled jalapeños, lime juice, oozy cheese and fresh coriander is packed into tortillas and toasted to melty perfection. Sided with a chunky homemade guacamole dip.
Serving guide
Choose your portion size.
SPICY Corn
Place a pan over medium-high heat with a generous knob of butter. When hot, fry the Onion and the corn until golden, 5-6 minutes (shifting occasionally). Add the garlic and the Mexican spice. Fry until fragrant, 30-60 seconds (shifting constantly). Remove from the heat.
CREAMY FILLING
Place the Onion and corn mixture (with any melted butter from the pan) in a bowl. Combine with the sour cream, jalapeños (to taste), cheese, ½ the lime juice (to taste), ½ the coriander, and seasoning.
GUAC DIP
Place the Avocado flesh into a bowl and mash with a fork. Add the remaining lime juice (to taste) and season.
ASSEMBLY LINE
Spread the creamy Corn filling on 1 [2]|#7DA0D7 tortilla/s. Top with the remaining tortilla/s and gently press down so they stick together.
TOASTED TORTILLAS
Place the quesadilla in a clean pan or grill pan over medium heat. Toast until golden, 1-2 minutes. Cover the pan with a chopping board or a plate. Flip the pan quickly, so the quesadilla flips onto the board or plate. Slide the quesadilla back into the pan, so the untoasted side is on the base of the pan. Toast until the cheese is melted, 1-2 minutes. Remove from the pan and cut into 4 triangles. Repeat with the remaining quesadillas.
DIG IN!
Arrange the street Corn quesadilla triangles on a plate. Serve the guacamole on the side and garnish with the remaining coriander. Enjoy!
SPICY Corn
Place a pan over medium-high heat with a generous knob of butter. When hot, fry the Onion and the corn until golden, 5-6 minutes (shifting occasionally). Add the garlic and the Mexican spice. Fry until fragrant, 30-60 seconds (shifting constantly). Remove from the heat.
CREAMY FILLING
Place the Onion and corn mixture (with any melted butter from the pan) in a bowl. Combine with the sour cream, jalapeños (to taste), cheese, ½ the lime juice (to taste), ½ the coriander, and seasoning.
GUAC DIP
Place the Avocado flesh into a bowl and mash with a fork. Add the remaining lime juice (to taste) and season.
ASSEMBLY LINE
Spread the creamy Corn filling on 1 [2]|#7DA0D7 tortilla/s. Top with the remaining tortilla/s and gently press down so they stick together.
TOASTED TORTILLAS
Place the quesadilla in a clean pan or grill pan over medium heat. Toast until golden, 1-2 minutes. Cover the pan with a chopping board or a plate. Flip the pan quickly, so the quesadilla flips onto the board or plate. Slide the quesadilla back into the pan, so the untoasted side is on the base of the pan. Toast until the cheese is melted, 1-2 minutes. Remove from the pan and cut into 4 triangles. Repeat with the remaining quesadillas.
DIG IN!
Arrange the street Corn quesadilla triangles on a plate. Serve the guacamole on the side and garnish with the remaining coriander. Enjoy!
SPICY Corn
Place a pan over medium-high heat with a generous knob of butter. When hot, fry the Onion and the corn until golden, 6-7 minutes (shifting occasionally). Add the garlic and the Mexican spice. Fry until fragrant, 30-60 seconds (shifting constantly). Remove from the heat.
CREAMY FILLING
Place the Onion and corn mixture (with any melted butter from the pan) in a bowl. Combine with the sour cream, jalapeños (to taste), cheese, ½ the lime juice (to taste), ½ the coriander, and seasoning.
GUAC DIP
Place the Avocado flesh into a bowl and mash with a fork. Add the remaining lime juice (to taste) and season.
ASSEMBLY LINE
Spread the creamy Corn filling on 3 [4]|#7DA0D7 tortillas. Top with the remaining tortillas and gently press down so they stick together.
TOASTED TORTILLAS
Place the quesadilla in a clean pan or grill pan over medium heat. Toast until golden, 1-2 minutes. Cover the pan with a chopping board or a plate. Flip the pan quickly, so the quesadilla flips onto the board or plate. Slide the quesadilla back into the pan, so the untoasted side is on the base of the pan. Toast until the cheese is melted, 1-2 minutes. Remove from the pan and cut into 4 triangles. Repeat with the remaining quesadillas.
DIG IN!
Arrange the street Corn quesadilla triangles on a plate. Serve the guacamole on the side and garnish with the remaining coriander. Enjoy!
SPICY Corn
Place a pan over medium-high heat with a generous knob of butter. When hot, fry the Onion and the corn until golden, 6-7 minutes (shifting occasionally). Add the garlic and the Mexican spice. Fry until fragrant, 30-60 seconds (shifting constantly). Remove from the heat.
CREAMY FILLING
Place the Onion and corn mixture (with any melted butter from the pan) in a bowl. Combine with the sour cream, jalapeños (to taste), cheese, ½ the lime juice (to taste), ½ the coriander, and seasoning.
GUAC DIP
Place the Avocado flesh into a bowl and mash with a fork. Add the remaining lime juice (to taste) and season.
ASSEMBLY LINE
Spread the creamy Corn filling on 3 [4]|#7DA0D7 tortillas. Top with the remaining tortillas and gently press down so they stick together.
TOASTED TORTILLAS
Place the quesadilla in a clean pan or grill pan over medium heat. Toast until golden, 1-2 minutes. Cover the pan with a chopping board or a plate. Flip the pan quickly, so the quesadilla flips onto the board or plate. Slide the quesadilla back into the pan, so the untoasted side is on the base of the pan. Toast until the cheese is melted, 1-2 minutes. Remove from the pan and cut into 4 triangles. Repeat with the remaining quesadillas.
DIG IN!
Arrange the street Corn quesadilla triangles on a plate. Serve the guacamole on the side and garnish with the remaining coriander. Enjoy!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R172.16
for 4 servings · R43.04 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Garlic Clove needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Corn needs 400 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 96% of packR23.12
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Sour Cream needs 240 mlSour Cream 250 ml 250 ml at R38.99 · 96% of packR37.43
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Sliced Pickled Jalapeños needs 60 mlSliced Pickled Jalapeños 400 g R59.99 · whole pack (size can't be divided)R59.99
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Avocados needs 2Ripen at Home Loose Avocado R19.99 · whole pack (size can't be divided)R19.99
Not in the Woolies basket — source these elsewhere:
- Wheat Flour Tortillas
- Old Stone Mill Mexican Spice
- Grated Cheddar & Mozzarella Cheese
- Lime Juice
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Mexican Street Corn Quesadilla?
The preparation time for Mexican Street Corn Quesadilla with homemade guacamole & fresh coriander is between 15 and 30 minutes.
What is the total time required to make Mexican Street Corn Quesadilla with homemade guacamole & fresh coriander?
The total time required to make Mexican Street Corn Quesadilla with homemade guacamole & fresh coriander is between 25 and 40 minutes.
How many servings does Mexican Street Corn Quesadilla provide?
4 servings
What are the main ingredients in Mexican Street Corn Quesadilla?
Avocado, Avocados, Corn, Fresh Coriander, Garlic Clove, Grated Cheddar & Mozzarella Cheese, Grated Mozzarella & Cheddar Cheese, Lime Juice, Old Stone Mill Mexican Spice, Onion, Onions, Sliced Pickled Jalapeños, Sour Cream, Wheat Flour Tortillas
What is the nutritional information of Mexican Street Corn Quesadilla?
Calories: 1181, Carbs: 118 grams, Fat: grams, Protein: 31 grams, Sugar: 19.8 grams, Salt: 1287 grams
How do I prepare Mexican Street Corn Quesadilla?
DIG IN!: Arrange the street corn quesadilla triangles on a plate. Serve the guacamole on the side and garnish with the remaining coriander. Enjoy! TOASTED TORTILLAS: Place the quesadilla in a clean pan or grill pan over medium heat. Toast until golden, 1-2 minutes. Cover the pan with a chopping board or a plate. Flip the pan quickly, so the quesadilla flips onto the board or plate. Slide the quesadilla back into the pan, so the untoasted side is on the base of the pan. Toast until the cheese is melted, 1-2 minutes. Remove from the pan and cut into 4 triangles. Repeat with the remaining quesadillas. ASSEMBLY LINE: Spread the creamy corn filling on 1 [2]|#7DA0D7 tortilla/s. Top with the remaining tortilla/s and gently press down so they stick together. GUAC DIP: Place the avocado flesh into a bowl and mash with a fork. Add the remaining lime juice (to taste) and season. CREAMY FILLING: Place the onion and corn mixture (with any melted butter from the pan) in a bowl. Combine with the sour cream, jalapeños (to taste), cheese, ½ the lime juice (to taste), ½ the coriander, and seasoning. SPICY CORN: Place a pan over medium-high heat with a generous knob of butter. When hot, fry the onion and the corn until golden, 5-6 minutes (shifting occasionally). Add the garlic and the Mexican spice. Fry until fragrant, 30-60 seconds (shifting constantly). Remove from the heat.
What should be prepared from my kitchen to make Mexican Street Corn Quesadilla?
Avocado, Avocados, Corn, Fresh Coriander, Garlic Clove, Grated Cheddar & Mozzarella Cheese, Grated Mozzarella & Cheddar Cheese, Lime Juice, Old Stone Mill Mexican Spice, Onion, Onions, Sliced Pickled Jalapeños, Sour Cream, Wheat Flour Tortillas
How many calories does Mexican Street Corn Quesadilla have?
1181 calories
How much fat content does Mexican Street Corn Quesadilla have?
grams