Cinco de Mayo Street Corn (Printable version)

Festive quesadillas with roasted corn, cheese, and smoky chipotle crema for a bold, flavorful meal.

# Ingredients list:

→ Vegetables

01 - 2 cups corn kernels, fresh or frozen and thawed
02 - 1 small red onion, finely diced
03 - 1 jalapeño pepper, seeded and finely chopped
04 - 2 tablespoons fresh cilantro, chopped
05 - 1 lime, cut into wedges for serving

→ Dairy

06 - 2 cups shredded Monterey Jack cheese
07 - ½ cup crumbled Cotija cheese, plus extra for garnish
08 - 1 cup sour cream divided

→ Spices and Pantry

09 - 1 tablespoon olive oil
10 - 1 teaspoon smoked paprika
11 - ½ teaspoon ground cumin
12 - ½ teaspoon chili powder
13 - Salt and freshly ground black pepper to taste
14 - 8 medium flour tortillas

→ Chipotle Crema

15 - ½ cup sour cream
16 - 1 to 2 chipotle peppers in adobo sauce, finely chopped
17 - 1 tablespoon fresh lime juice
18 - ¼ teaspoon garlic powder
19 - Pinch of salt

# Steps:

01 - Heat olive oil in a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until lightly charred, approximately 4 to 5 minutes.
02 - Add diced red onion and jalapeño to the skillet. Sauté for 2 to 3 minutes until softened. Stir in smoked paprika, ground cumin, chili powder, salt, and black pepper. Remove from heat and fold in chopped cilantro and crumbled Cotija cheese.
03 - In a small mixing bowl, whisk together sour cream, chopped chipotle peppers in adobo sauce, lime juice, garlic powder, and salt until smooth and well combined. Set aside.
04 - Lay out 4 flour tortillas on a clean work surface. Evenly distribute half of the shredded Monterey Jack cheese over each tortilla. Top with the prepared corn mixture, then sprinkle with remaining Monterey Jack cheese. Place the remaining 4 tortillas on top and press gently to secure.
05 - Heat a clean skillet or griddle over medium heat. Cook each quesadilla for 2 to 3 minutes per side, or until golden brown and the cheese is fully melted.
06 - Slice quesadillas into wedges. Drizzle with chipotle crema and garnish with extra crumbled Cotija cheese and fresh cilantro. Serve immediately with lime wedges.

# Expert Tips:

01 -
  • The corn gets properly charred in the pan, creating a caramelized sweetness that feels almost indulgent before the cheese even arrives.
  • Cotija cheese provides this salty, slightly tangy contrast that makes every forkful feel intentional and special.
  • The chipotle crema is addictive in the most honest way—smoky, bright, and honestly better than most restaurant versions.
02 -
  • Don't skip the charring step on the corn—steamed corn is forgettable corn, but charred corn is the whole story.
  • The chipotle crema can be made the morning of, stored in the fridge, and it actually gets better as the flavors meld together.
03 -
  • Use a cast iron skillet if you have one—it holds heat more evenly and gives you better control over the charring.
  • Toast your tortillas very lightly in a dry pan before assembling if they feel dry or stiff; this revives them and makes them more pliable.
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