Mexican Street Corn Quesadillas Food

MEXICAN STREET CORN QUESADILLAS

Steps:

• Use sharp knife to cut kernels off each corn cob. (You should have about 1-1/2 cups corn kernels.)
• Combine cheeses, mayo, green chiles, chili powder, 2 Tbsp. cilantro and 1 cup corn.
• Spoon onto tortillas, adding about 1/4 cup cheese mixture to each tortilla; fold in half.
• Spray grill pan with cooking spray; heat on medium heat. Add 3 quesadillas; cook 4 to 5 min. on each side or until filling is heated through and quesadillas are lightly browned on both sides. Repeat with remaining quesadillas.
• Combine avocados with remaining corn and cilantro. Cut each quesadilla in half. Serve topped with avocado mixture.

STREET CORN QUESADILLA

Steps:

• Place a skillet over medium heat.
• Spread half of the mayonnaise on one of the tortillas and place in the hot skillet mayonnaise-side down.
• Top with half of the Monterey Jack. Add the corn, Cojita, avocado, jalapenos and cilantro. Sprinkle over the ancho chile powder and remaining Monterey Jack.
• Spread the remaining mayonnaise on the other tortilla, then place on top mayonnaise-side up, and press. Cook until the bottom tortilla is golden and crisp, 2 to 3 minutes, then flip the quesadilla and cook until the second side is golden, an additional 2 to 3 minutes.
• Transfer the quesadilla to a cutting board and slice. Serve with the salsas and tortilla chips.

MEXICAN STREET CORN QUESADILLAS

Steps:

• Pre cook your tortillas if they are not cooked already.
• Make your Mexican Street Corn Salsa by combining all of the salsa ingredients. Season to taste with additional chili powder, jalapeno, salt, lime, and cotija cheese as desired.
• Heat a nonstick skillet over medium heat. Make sure all of your ingredients are ready to go as you will be building quickly in the skillet.
• When everything is ready, put the butter into the skillet. As soon as the butter is melted, placed a tortilla in the skillet.
• Add 1/2 cup of the monterey jack cheese spread out on the tortilla in the skillet.
• Sprinkle the Mexican Street Corn Salsa across the cheese. Add the additional 1/2 cup of cheese across the quesadilla.
• Place the remaining tortilla on top of it all and press down lightly.
• Cover with a lid that at least reaches to the edge of the tortilla. This is to trap in the heat to help melt the cheese without overcooking the tortilla itself.
• Cook for approximately 3-4 minutes until the tortilla is lightly browned. With a hand on top of the quesadilla, use a spatula to flip the quesadilla over. It should flip relatively easily as the melted cheese will hold things together and the toasted tortilla will be somewhat stiff and stay parallel to the skillet.
• Cover the quesadilla again. Cook on the second side approximately 2-3 minutes until that side is also lightly browned and the cheese is melted. If the tortilla is browning too quickly, turn the heat down. If it is not browning fast enough, you can remove the cover to let out the steam and turn the heat up slightly. Exact results will vary based on your stove and skillet.
• Remove the quesadilla and place on a cutting board to rest for 1-2 minutes. The resting will let the cheese start to settle so that it does not all leak out when cut.
• Cut the quesadilla into triangles and serve with sour cream or your sauces of choice.

FAMOUS MEXICAN STREET CORN

Steps:

• Grill, roast or broil corn to your liking.
• Spread cooked corn with a thin layer of mayonnaise or sour cream, then roll in cheese to coat.
• Sprinkle with cayenne.
• Squeeze lime juice from wedges to taste. Enjoy!

MEXICAN STREET CORN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place corn, in husks, directly on the oven rack.
• Roast in the preheated oven until tender and cooked through, 40 to 45 minutes.
• Peel down husks and rub each ear of corn with 1 tablespoon butter. Sprinkle each with Cotija cheese, cilantro, chili powder, and lime juice. Serve.

MEXICAN STREET CORN BAKE

Steps:

• Preheat oven to 350°. Mix the first 5 ingredients and 4 tablespoons green onions; transfer to a greased 1-1/2-qt. baking dish. Sprinkle with cheese., Bake, covered, 20 minutes. Uncover; bake until bubbly and lightly browned, 15-20 minutes longer. Sprinkle with remaining green onions. If desired, serve with lime wedges.

CORN QUESADILLAS

Steps:

• Heat olive oil in a medium pan and add corn, salt and pepper.
• Cook over medium heat 1 minute.
• Add scallion and water, cover and cook until corn is tender, 3 to 4 minutes.
• Transfer to a bowl.
• Heat a large cast-iron skillet or griddle and add just enough oil to coat.
• Place 1 tortilla in pan and heat 30 seconds until soft, flip and heat other side.
• Repeat to heat all tortillas, adding oil to pan as needed.
• Keep them warm by covering with clean kitchen towels.
• Spread 1/3 cup corn mixture on half of each tortilla; follow with cheese and cilantro, distributing evenly over corn.
• Top each with diced chiles.
• Fold tortilla over filling.
• Heat skillet, adding oil as needed, and place 1 or 2 quesadillas in pan.
• Cook over medium-low heat, turning when crisp and golden to cook other side.
• Serve whole or cut in wedges.
• Garnish and serve with guacamole, crema, cilantro sprigs and salsa.

SKILLET MEXICAN STREET CORN

Steps:

• Heat a 14-inch skillet over medium-high heat. Add olive oil and swirl to coat the bottom of the skillet. Spread frozen corn evenly across the skillet; do not stir. Cook corn for approximately 8 minutes.
• Meanwhile, combine mayonnaise, sour cream, lime juice, cumin, paprika, chili powder, salt, and coriander in a large bowl. Set aside.
• Check the corn; it should be slightly charred. If not, allow to continue cooking for 4 more minutes (stirring is fine at this point.)
• Once corn is sufficiently browned/charred, transfer to the bowl with dressing and toss to coat. Add cotija cheese, red onion, and cilantro and mix until well combined. Serve immediately.