Ingredients with Measurements:
- 4 large flour tortillas
- 2 cups of cooked corn kernels
- 1/2 cup of mayonnaise
- 1/2 cup of sour cream
- 1/2 cup of crumbled cotija cheese
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of chopped green onions
- 1 jalapeño pepper, seeded and finely chopped
- 1 tablespoon of chili powder
- 1 teaspoon of garlic powder
- Salt and pepper to taste
- 2 tablespoons of vegetable oil
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. In a large bowl, mix together the cooked corn kernels, mayonnaise, sour cream, cotija cheese, cilantro, green onions, jalapeño pepper, chili powder, garlic powder, salt, and pepper until well combined.
2. Heat the vegetable oil in a large skillet over medium-high heat.
3. Place one tortilla in the skillet and spread a generous amount of the corn mixture on top, leaving a small border around the edge.
4. Top with another tortilla and press down gently with a spatula.
5. Cook for 2-3 minutes on each side, or until the tortillas are golden brown and crispy.
6. Repeat with the remaining tortillas and corn mixture.
7. Cut the quesadillas into wedges and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Total fat: 27g
- Saturated fat: 8g
- Cholesterol: 35mg
- Sodium: 590mg
- Total carbohydrates: 43g
- Dietary fiber: 4g
- Sugars: 6g
- Protein: 10g
Substitutions for ingredients:
- Cotija cheese can be substituted with feta cheese or grated Parmesan cheese.
- Mayonnaise can be substituted with Greek yogurt or sour cream.
- Flour tortillas can be substituted with corn tortillas.
Variations:
- Add diced tomatoes or avocado to the corn mixture for extra flavor and texture.
- Use different types of cheese, such as cheddar or Monterey Jack.
- Add cooked chicken or shrimp to the corn mixture for a protein boost.
Tips and tricks:
- Make sure to drain the cooked corn kernels well before mixing with the other ingredients.
- Use a non-stick skillet to prevent the quesadillas from sticking.
- Serve with a dollop of sour cream and extra chopped cilantro on top.
Storage instructions:
- Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the quesadillas in a skillet over medium heat and cook for 2-3 minutes on each side, or until heated through.
Presentation ideas:
- Arrange the quesadilla wedges on a platter and garnish with extra cilantro and sliced jalapeño peppers.
Garnishes:
- Chopped cilantro
- Sliced jalapeño peppers
- Sour cream
Pairings:
- Serve with a side of Mexican rice and black beans for a complete meal.
Suggested side dishes:
- Mexican rice
- Black beans
- Guacamole
- Salsa
Troubleshooting advice:
- If the quesadillas are sticking to the skillet, add a little more oil to the pan.
Food safety advice:
- Make sure to cook the quesadillas to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Mexican street corn, also known as elote, is a popular street food in Mexico and is typically served on a stick with mayonnaise, cotija cheese, chili powder, and lime juice.
Flavor profiles:
- Creamy, tangy, and slightly spicy.
Serving suggestions:
- Serve as an appetizer or main dish.
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Region: Mexican