Street Corn Quesadilla Food

MEXICAN STREET CORN QUESADILLAS

Steps:

• Add 1 cup of water to the pot of the pressure cooker and place a collapsible steamer basket or a trivet inside. Stack corn on the trivet.
• Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 1 minute.
• While the corn cooks, prepare the Jalapeno Cream Sauce as directed below.
• When cooking is complete, use a quick release.
• Let corn cool until it can be handled, then cut corn off the cob.
• Discard the water from the pot, dry it and return it to the base. Select saute and let it heat until very hot.
• Add butter and corn and occasionally stir until the corn is lightly caramelized, about 2 - 3 minutes.
• Add onion and jalapeno and saute and stir for another 2 minutes.
• Add garlic and stir for 1 minute. Turn off pressure cooker and remove the pot to a hot pad.
• Add chicken, cilantro, yogurt, chili powder, cumin, smoked paprika, lime juice, salt, and pepper; toss to combine.
• Assemble the quesadillas: spread avocado on one half of a tortilla. Pile a scoop of corn mixture on the other half. Sprinkle with shredded cheese then fold in half. Repeat with the desired number of quesadillas.
• Heat a skillet or griddle to medium-high heat. Place assembled quesadillas on the griddle and cook until slightly browned. Flip and cook until browned and the cheese is melted.
• Serve immediately with a side of Jalapeno Cream Sauce and/or sour cream.
• Add jalapenos, cilantro, sour cream (or yogurt), garlic, lime juice, and salt to a food processor or blender and blend until smooth.
• Stream in oil as it mixes until it emulsifies.
• Taste and add more salt or lime juice as needed. If it's too spicy, add more sour cream (or yogurt).
• Store in the refrigerator for up to 6 days. Can be made in advance.

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.

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-MARKET FRIED QUESADILLAS

Steps:

• Heat a skillet over medium heat. Add olive oil. Cook and stir onions and red bell pepper until starting to soften, about 3 minutes. Add corn and serrano pepper; cook 2 to 3 minutes. Add garlic and cook 1 minute more.
• Reduce heat to medium-low. Add HORMEL® MARY KITCHEN® Roast Beef Hash and chipotle pepper. Cook until the hash is heated and well mixed with the rest of the ingredients, about 2 or 3 minutes.
• Heat tortillas in a skillet, turning once, until they are soft and can be folded without breaking.
• Heat vegetable oil in a skillet over medium heat.
• Spoon 2 tablespoons of the hash filling and 1 1/2 tablespoons of mozzarella cheese on each tortilla. Fold tortillas in half. Fry in vegetable oil until quesadillas are golden and crispy, about 3 minutes on each side. Transfer to a paper towel-lined plate.
• Mix cilantro and onions together in a small bowl.
• Serve the quesadillas with salsa, sour cream, onions, and cilantro. Enjoy!

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!

CORN QUESADILLAS

Steps:

• Place the first six ingredients in a large bowl; toss to combine. To assemble, lightly brush the tops of two tortillas with 1/2 teaspoon oil; turn over. Top with cheese mixture and remaining tortillas. Brush tops with remaining oil., Place a large nonstick skillet over medium heat. In two batches, cook quesadillas 1-2 minutes on each side or until golden brown and cheese is melted. Cut each quesadilla into six wedges. If desired, serve with guacamole.

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.

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.