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.
Mexican Street Corn Quesadilla
Mexican Street Corn Quesadilla
with homemade guacamole & fresh coriander
Hands on Time: 15 - 30 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Avocado
- Avocados
- Corn
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Grated Cheddar & Mozzarella Cheese
- Grated Mozzarella & Cheddar Cheese
- Lime Juice
- NOMU Mexican Spice Blend
- Red Onion
- Red Onions
- Sliced Pickled Jalapeños
- Sour Cream
- Tomato
- Tomatoes
- Wheat Flour Tortillas
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
SPICY Corn
Place a pan over medium-high heat with a generous knob of butter. When hot, fry the diced onion and the Corn until golden, 5-6 minutes (shifting occasionally). Add the grated garlic and the NOMU spice blend. Fry until fragrant, 30-60 seconds (shifting constantly). Remove from the heat.
CREAMY FILLING
Place the onion & Corn mixture (with any melted butter from the pan) in a bowl. Combine with the sour cream, the chopped jalapeños (to taste), the grated cheese, ½ the lime juice (to taste), ½ the chopped coriander, and seasoning.
GUAC DIP
Halve the Avocado and set aside half for another meal. Scoop the avocado flesh into a bowl and mash with a fork. Mix through the diced tomato, the remaining chopped coriander, the remaining lime juice (to taste), and seasoning.
ASSEMBLY LINE
Spread the creamy Corn filling on 1 tortilla. Top with the remaining tortilla 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.
DIG IN!
Arrange the street Corn quesadilla triangles on a plate. Serve with the guacamole on the side. Enjoy!
SPICY Corn
Place a pan over medium-high heat with a generous knob of butter. When hot, fry the diced onion and the Corn until golden, 5-6 minutes (shifting occasionally). Add the grated garlic and the NOMU spice blend. Fry until fragrant, 30-60 seconds (shifting constantly). Remove from the heat.
CREAMY FILLING
Place the onion & Corn mixture (with any melted butter from the pan) in a bowl. Combine with the sour cream, the chopped jalapeños (to taste), the grated cheese, ½ the lime juice (to taste), ½ the chopped coriander, and seasoning.
GUAC DIP
Halve the Avocado and remove the pip. Scoop the avocado flesh into a bowl and mash with a fork. Mix through the diced tomato, the remaining chopped coriander, the remaining lime juice (to taste), and seasoning.
ASSEMBLY LINE
Spread the creamy Corn filling on 2 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 quesadilla.
DIG IN!
Arrange the street Corn quesadilla triangles on a plate. Serve with the guacamole on the side. Enjoy!
SPICY Corn
Place a pan over medium-high heat with a generous knob of butter. When hot, fry the diced onion and the Corn until golden, 6-7 minutes (shifting occasionally). Add the grated garlic and the NOMU spice blend. Fry until fragrant, 30-60 seconds (shifting constantly). Remove from the heat.
CREAMY FILLING
Place the onion & Corn mixture (with any melted butter from the pan) in a bowl. Combine with the sour cream, the chopped jalapeños (to taste), the grated cheese, ½ the lime juice (to taste), ½ the chopped coriander, and seasoning.
GUAC DIP
Halve the Avocados and set aside one of the halves for another meal. Scoop the avocado flesh into a bowl and mash with a fork. Mix through the diced tomato, the remaining chopped coriander, the remaining lime juice (to taste), and seasoning.
ASSEMBLY LINE
Spread the creamy Corn filling on 3 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 with the guacamole on the side. Enjoy!
SPICY Corn
Place a pan over medium-high heat with a generous knob of butter. When hot, fry the diced onion and the Corn until golden, 6-7 minutes (shifting occasionally). Add the grated garlic and the NOMU spice blend. Fry until fragrant, 30-60 seconds (shifting constantly). Remove from the heat.
CREAMY FILLING
Place the onion & Corn mixture (with any melted butter from the pan) in a bowl. Combine with the sour cream, the chopped jalapeños (to taste), the grated cheese, ½ the lime juice (to taste), ½ the chopped coriander, and seasoning.
GUAC DIP
Halve the Avocados and remove the pips. Scoop the avocado flesh into a bowl and mash with a fork. Mix through the diced tomato, the remaining chopped coriander, the remaining lime juice (to taste), and seasoning.
ASSEMBLY LINE
Spread the creamy Corn filling on 4 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 with the guacamole on the side. Enjoy!
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, Garlic Cloves, Grated Cheddar & Mozzarella Cheese, Grated Mozzarella & Cheddar Cheese, Lime Juice, NOMU Mexican Spice Blend, Red Onion, Red Onions, Sliced Pickled Jalapeños, Sour Cream, Tomato, Tomatoes, Wheat Flour Tortillas
What is the nutritional information of Mexican Street Corn Quesadilla?
Calories: 1058, Carbs: 107 grams, Fat: grams, Protein: 29.7 grams, Sugar: 20.6 grams, Salt: 1441 grams
How do I prepare Mexican Street Corn Quesadilla?
SPICY CORN: Place a pan over medium-high heat with a generous knob of butter. When hot, fry the diced onion and the corn until golden, 5-6 minutes (shifting occasionally). Add the grated garlic and the NOMU spice blend. Fry until fragrant, 30-60 seconds (shifting constantly). Remove from the heat. CREAMY FILLING: Place the onion & corn mixture (with any melted butter from the pan) in a bowl. Combine with the sour cream, the chopped jalapeños (to taste), the grated cheese, ½ the lime juice (to taste), ½ the chopped coriander, and seasoning. GUAC DIP: Halve the avocado and remove the pip. Scoop the avocado flesh into a bowl and mash with a fork. Mix through the diced tomato, the remaining chopped coriander, the remaining lime juice (to taste), and seasoning. ASSEMBLY LINE: Spread the creamy corn filling on 2 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 quesadilla. DIG IN!: Arrange the street corn quesadilla triangles on a plate. Serve with the guacamole on the side. Enjoy!
What should be prepared from my kitchen to make Mexican Street Corn Quesadilla?
Avocado, Avocados, Corn, Fresh Coriander, Garlic Clove, Garlic Cloves, Grated Cheddar & Mozzarella Cheese, Grated Mozzarella & Cheddar Cheese, Lime Juice, NOMU Mexican Spice Blend, Red Onion, Red Onions, Sliced Pickled Jalapeños, Sour Cream, Tomato, Tomatoes, Wheat Flour Tortillas
How many calories does Mexican Street Corn Quesadilla have?
1058 calories
How much fat content does Mexican Street Corn Quesadilla have?
grams
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