Summer Corn Quesadillas
Bright, buttery summer corn quesadillas packed with sweet corn and melty cheese. Perfect for a quick lunch or light dinner that everyone will love.
Recipe by Palak Patel· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
25 min estimated total time for 4 servings.
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Ingredients
- 1 cup corn kernels
- 4 flour tortillas
- 3 1/2 oz shredded cheese
- 1 tbsp butter
- a pinch salt
Instructions
- 1Heat a large skillet over medium heat and add the butter, allowing it to melt completely.
- 2Place one flour tortilla in the skillet and evenly sprinkle a generous amount of shredded cheese over half of the tortilla.
- 3Add a handful of corn kernels on top of the cheese, then season with a pinch of salt.
- 4Fold the tortilla in half to enclose the filling.
- 5Cook the quesadilla for about 2–3 minutes on the first side, until the cheese begins to melt and the bottom is golden brown.
- 6Flip the quesadilla and cook another 2–3 minutes, until the cheese is fully melted and both sides are golden and crisp.
- 7Transfer the cooked quesadilla to a cutting board and let it rest for 1 minute to allow the cheese to set slightly.
- 8Cut the quesadilla into wedges and serve immediately. Repeat the process with the remaining tortillas and ingredients.
- 9Optional: garnish with fresh cilantro, a squeeze of lime, or a dollop of sour cream for extra flavor.
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Frequently asked questions
- How long does it take to make Summer Corn Quesadillas?
- About 25 minutes in total: 15 minutes of prep and 10 minutes of cooking.
- How many servings does this Summer Corn Quesadillas recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Summer Corn Quesadillas recipe come from?
- It was shared by Palak Patel on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.