Vegetarian Street Corn Quesadillas

Ingredients

• 1 cup Corn kernels (fresh, frozen, or canned, drained)
• 1/2 cup Vegetarian cotija-style cheese (or feta), crumbled
• 1/4 cup Crema or sour cream
• 1 tbsp Lime juice
• 1 tsp Lime zest(optional)
• 4 Tortillas (8-inch)
• 1 tbsp Olive oil(optional)
• 1/4 tsp Salt(optional)
• 1/8 tsp Black pepper(optional)

Instructions

1. 1

   Prep (10 minutes): If using frozen or canned corn, thaw/drain. In a small bowl, mix crema (or sour cream) with lime juice (and lime zest if using).

2. 2

   Cook (15 minutes): Heat a skillet over medium heat. Add olive oil if using, then cook corn with a pinch of salt and black pepper for 6–8 minutes, stirring, until lightly browned and hot.

3. 3

   Assemble: Spread a thin layer of lime crema on two tortillas. Top with cooked corn and crumbled cotija-style cheese. Cover with the remaining tortillas.

4. 4

   Crisp: Cook quesadillas in the skillet for 3–4 minutes per side (about 6–8 minutes total) until golden and the cheese is beginning to melt. Slice and serve immediately.