Corn Quesadillas
- Nikki Glekas
- May 21
- 2 min read
These Corn Quesadillas are one of my favorite recipes. I found the method for making these in a magazine when my children were little. I was always looking for new kid-friendly foods they would like and I could get on the table quickly. This one fit the bill and I've been making them since Zoe was a little girl!
The nice thing about quesadillas is they can be filled with anything and come together easily. This is one of the reasons they're so popular with parents the world over. In this recipe the quesadillas are filled with corn, red onion, cilantro and cheese. It's a delicious and filling combination that makes them perfect for a snack or light meal. (If you have a cilantro-hater in the family, you can skip it!) My kids love dipping them in salsa, sour cream, or guacamole. Or all three!
In this recipe I'm using frozen corn. However, if you have fresh corn available in the summer I recommend you use it. If you're entertaining, you can cut the quesadillas up into small triangles so they're very easy for little hands, or arrange them on a large platter on a grazing table.
I hope you enjoy these Corn Quesadillas as much as we do. My kids have always loved these and it was so nostalgic to film this episode for you. Enjoy!
Corn Quesadillas with Red Onion, Cilantro & Cheese
This was one of the oldest recipes in my repertoire! I found it in a magazine when my children were little and for a while it was the one thing they ate that they all liked.
Ingredients (Makes 4 quesadillas)
8 corn tortillas
2 cups shredded Mexican cheese
2 cups cooked corn
¼ cup red onion, very thinly sliced
¼ cup fresh cilantro, chopped
1–2 tbsp butter or oil (for cooking)
Salt, to taste
Instructions
First, prepare the fillings by tossing the red onion with a pinch of salt to soften the bite. Chop cilantro and shred cheese if needed and set aside.
Heat a non-stick or cast-iron skillet over medium-low to medium heat. Lightly grease it with butter or oil.
Assemble the Quesadilla
Place one corn tortilla in the pan and warm it for about 20–30 seconds.
Sprinkle an even layer of cheese on top of it.
Then add about a ½ cup of corn.
Add a small amount of red onion and cilantro.
Top with a little more cheese (helps it stick).
Place a second tortilla on top or fold in half.
Cook the quesadillas for 1–2 minutes per side until golden and cheese is melted.
Press it gently with a spatula for even browning.
Keep the cooked quesadillas warm while finishing the rest. Cut into wedges and serve hot with salsa, sour cream, or guacamole for dipping.
Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.
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