- Heat a large skillet or griddle over medium heat.
- Place tortillas and add cheese, corn, and green onions. Don’t overfill.
- Once the cheese begins to melt, fold the tortilla in half with a spatula and turn it over until both sides begin to brown.
- Remove quesadillas from skillet and serve on a plate.
- Top with sour cream, salsa, cilantro, lettuce, lime, and more Sabana Cotija cheese.
CHEF’S SECRET
- For those who don’t care for the taste of cilantro, try replacing it with flat-leaf parsley or arugula, to keep a herbaceous and fresh element.
- Adding a drizzle of lime juice just before serving will balance the rich, creamy flavours with a refreshing acidity that will elevate your dish to a whole new level.
- Encourage creativity by adding or substituting ingredients according to preference. Protein like grilled chicken or black beans can add depth to your quesadilla, making it even more flavourful.
Immerse yourself in a culinary experience with this Mexican-style Corn Quesadilla, a creation that merges the bold tastes of street food with the comforting flavours of home cooking. Imagine a warm, lightly grilled corn tortilla, with melted Sabana Cotija cheese and topped with sweet roasted corn and crisp green onions. Each bite is a celebratory blend of textures and flavours, enhanced by a touch of smooth sour cream, delicious salsa verde, and the intoxicating scent of freshly chopped cilantro. Mexican-style Corn Quesadilla is not just a dish, it’s an escape to a world where every flavour tells a story and leaves a lasting impression.