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Street Corn Black Bean Quesadillas

Street corn black bean quesadilla sliced open revealing melted cheese filling.
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These quesadillas bring the vibrant flavors of Mexican street corn into a quick and easy weeknight meal. Sweet corn and black beans are tossed in a creamy, tangy dressing with cotija cheese, then folded into a tortilla with melty Monterey Jack and cooked until golden.

Ingredients

Scale
  • 2 cups corn kernels (fresh, frozen and thawed, or canned and drained)
  • 1 (15 oz) can black beans, rinsed and drained
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream or Mexican crema
  • 1/2 cup crumbled cotija cheese, plus more for topping
  • 1/3 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño, seeds removed and finely diced (optional)
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Juice of 1 lime
  • Salt and black pepper to taste
  • 8 medium flour tortillas (burrito-size)
  • 2 cups shredded Monterey Jack or Oaxaca cheese
  • 2 tablespoons butter or oil, for cooking

Instructions

  1. Make the street corn filling: In a large bowl, combine corn, black beans, red onion, cilantro, jalapeño, and garlic. In a separate small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper. Pour dressing over corn mixture and stir to coat. Gently fold in the 1/2 cup of crumbled cotija cheese.
  2. Assemble the quesadillas: Lay tortillas flat. Sprinkle a layer of shredded Monterey Jack cheese over one half of each tortilla. Spoon a generous amount of the street corn filling over the cheese, then top with a little more shredded cheese. Fold the tortilla over to create a half-moon.
  3. Cook the quesadillas: Heat a large skillet or griddle over medium heat. Add a small amount of butter or oil. Once hot, place one or two quesadillas in the pan. Cook for 2-3 minutes per side, until the tortilla is golden brown and crisp and the cheese is melted. Repeat with remaining quesadillas, adding more butter or oil as needed.

Notes

For best results, ensure corn and beans are well-drained to prevent soggy quesadillas. Do not overcrowd the pan while cooking. Leftovers can be stored in the fridge for up to 3 days and reheated in a skillet for crispiness.

Nutrition

Find it online: https://www.stacksipsnack.com/street-corn-black-bean-quesadillas/