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Mexican Street Corn Quesadillas w/ Creamy Chipotle Sauce

Vegetarian

A hearty vegetarian option for a weeknight meal, these loaded Mexican street corn quesadillas with mucho cheese can be prepped and plated in just 20 minutes.

Close up of stacked quesadilla slices drizzled with creamy chipotle sauce with corn cob in background.

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You may have noticed that Mexican street corn is all the rage right now and if you’ve tried it you understand why.

For those of you who don’t know, Mexican street corn aka elote is a popular Mexican street food consisting of corn on the cob smothered in mayonnaise, lime juice, Cotija cheese, salt, and chili powder.

With hints of salt, lime, smoke, and sweetness (from the corn), it is fantastically delicious in and of itself. BUT piled on a cheesy quesadilla it is even more AMAZING.

And let me tell you, these babies are loaded. They are thick and hearty and filling and comforting which makes them great for dinner (and then bed shortly after).

Did I mention how easy they are to prepare? You can prep and plate ’em in less than 20 minutes, which is another reason they are a great option for dinner, in particular a weeknight dinner. Little effort + deliciousness. You can’t beat that!!

Two quesadillas stacked atop one another garnished with sliced avocado, cilantro, and Cotija cheese with a corn cob in the background.

So what do you need to make these quesadillas? (+ substitutions)

  • Cream cheese: Softened to room temp.
  • Mayonnaise: For the Mexican street corn and the chipotle cream sauce.
  • Lime juice: I recommend fresh squeezed if possible. One lime should yield plenty of juice for both the Mexican street corn and the chipotle cream sauce.
  • Chipotle powder: Or chili powder.
  • Corn: You may have noticed I’m all about using fresh ingredients when possible and it’s no different this time around. If you are able, boil two cobs of corn and cut off the kernels. Each cob should yield approximately 3/4 cup of corn, so you would need two cobs to prepare this recipe. Alternately you could use drained canned corn or frozen corn that has been thawed and drained.
  • Jalapeno or serrano pepper: If you want more heat a serrano is obviously the way to go. Leaving the seeds and membranes intact will also provide more heat.
  • Garlic
  • Cotija cheese: Cotija is a crumbly Mexican cow’s milk cheese that is traditionally used in elote (Mexican street corn). It’s firm, salty, and does not melt, although it does soften with heat. It can be found in the cheese section, possibly the specialty cheese section, of the grocery store. Feta would be an adequate substitution, however, to stay true to elote I highly recommend using Cotija.
  • Sour cream
  • Burrito size flour tortillas: Approximately 9-10 inches.
  • Shredded cheese: Chihuahua, Monterey jack, or pepper Jack cheese.
  • Optional toppings: Chopped cilantro is a must in my opinion. Other options include: sliced avocado or guacamole and crumbled Cotija cheese.
Mexican street corn ingredients in a white bowl with corn cob, juicer, lime, and diced jalapeno with knife on a wood surface shot from above.

How do you make these Mexican street corn quesadillas w/ creamy chipotle sauce? (+ tips)

In a medium bowl, combine the cream cheese, three tablespoons of mayonnaise, two teaspoons of lime juice, and 1/4 teaspoon of chipotle powder.

Stir in the corn, jalapeno/serrano, garlic, and the Cotija cheese. Set aside.

Close up of Mexican street corn ingredients in a bowl with corn cob in background.
Mexican street corn filling in a white bowl with a spoon with a corn cob in background.

Next prepare the chipotle cream sauce. In a small bowl, whisk together the sour cream, two tablespoons mayonnaise, one teaspoon lime juice, and 1/4 teaspoon chipotle powder. Set aside.

Heat a skillet or griddle to medium heat.

Lay the tortillas out flat and spread 1/2 cup of the Mexican street corn mixture on half of the tortilla. Layer with 1/2 cup shredded cheese and fold it over.

Tortilla layered with Mexican street corn and cheese, with bowl of street corn, bowl of cheese, and lime on a dark table shot from above.

Spray the skillet with non-stick cooking spray. Place two of the quesadillas in the skillet and cook for 1-2 minutes or until golden brown, then flip and cook for another 1-2 minutes or until golden brown and the cheese is melted. Remove from heat and repeat with the remaining two quesadillas.

Two grilled quesadillas in a cast-iron skillet shot from above.

Drizzle the quesadillas with one tablespoon chipotle cream sauce, top with desired toppings, and serve warm.

How to store

I recommend only preparing as many quesadillas as you plan to serve in one sitting, although they can be prepared and refrigerated for up to four days. Refrigerate Mexican street corn in an airtight container for up to five days.

Slice Mexican street corn quesadillas stacked atop one another drizzled with creamy chipotle sauce and sprinkled with cilantro and Cotija cheese on table with corn cob and lime wedges.
Close up of stacked quesadilla slices drizzled with creamy chipotle sauce with corn cob in background.

What to serve with these quesadillas:

  • Cilantro Lime Sweet Potato Salad: Super simple gluten-free, vegan roasted sweet potato salad with cilantro, red onions, and lime. May be served warm or cold and ready in just 30 minutes.
  • Green Rice (Arroz Verdé): This healthy green rice, otherwise known as arroz verdé, is packed full of spinach and cilantro. It’s a simple and delicious way to get an extra serving of greens. Great as a side or to stuff in a burrito or wrap. Vegan and gluten-free.
  • Chipotle Potato Salad: Mexican twist on a classic; this chipotle potato salad is bursting with flavor. Creamy, smoky, and spicy; incorporating roasted poblano peppers, roasted red bell peppers, and corn. Naturally gluten-free and vegetarian.
  • Creamy Poblano Rice w/ Corn: This Mexican inspired rice incorporates a creamy roasted poblano sauce, onion, garlic, and corn. Great side dish to serve alongside your next Mexican meal. Simple prep, naturally gluten-free, vegetarian option, and just the right amount of heat.

More easy vegetarian Mexican (inspired) dinner recipes:

  • Green Goddess Enchiladas: Get your daily dose of greens from these green goddess enchiladas. Spinach, cheese, and onion enchiladas smothered in verdé sauce made from scratch, and heaped with sautéed broccoli and zucchini. Naturally gluten-free and vegetarian.
  • Roasted Vegetable Tacos w/ Salsa Verde & Mash Avocado: These gluten-free, vegetarian roasted vegetable tacos are topped with homemade salsa verde, mashed avocado, and cheese. Healthy, quick, and easy! It doesn’t get better than that.

If you make these Mexican street corn quesadillas w/ chipotle cream I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light and happy cooking ya’ll ♥

Close up of stacked quesadilla slices drizzled with creamy chipotle sauce with corn cob in background.

Mexican Street Corn Quesadillas w/ Creamy Chipotle Sauce

Yield: 4 quesadillas
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

A hearty vegetarian option for a weeknight meal, these loaded Mexican street corn quesadillas with mucho cheese can be prepped and plated in just 20 minutes.

Ingredients

  •  3 ounces cream cheese, softened 
  • 5 tablespoons mayonnaise, divided
  • 3 teaspoons lime juice, about one lime, divided
  • 1/2 teaspoon chipotle powder, can sub for chili powder, divided
  • 1 1/2 cups corn (see notes) 
  • 1 small jalapeno or serrano pepper, destemmed, seeds and membranes removed (optional), and finely chopped
  • 1 clove garlic, minced
  • 3 tablespoons crumbled Cotija cheese
  • 2 tablespoons sour cream
  • 4 9"-10" flour tortillas
  • 2 cups shredded Chihuahua, Monterey Jack, or pepper jack cheese
  • Optional toppings: Cilantro, sliced avocado or guacamole, crumbled Cotija cheese. 

Instructions

  1. In a medium bowl, combine cream cheese, three tablespoons mayonnaise, two teaspoons lime juice, and 1/4 teaspoon chipotle powder.
  2. Stir in the corn, jalapeno/serrano, garlic, and Cotija cheese. Set aside.
  3. In a small bowl, whisk together sour cream, two tablespoons mayonnaise, one teaspoon lime juice, and 1/4 teaspoon chipotle powder. Set aside.
  4. Heat a skillet or griddle to medium heat.
  5. Lay the tortillas out flat and spread 1/2 cup of the Mexican street corn mixture on half of the tortilla. Layer with 1/2 cup shredded cheese and fold over.
  6. Spray skillet with non-stick cooking spray.
  7. Place two quesadillas in the skillet and cook for 1-2 minutes or until golden brown, then flip and cook for another 1-2 minutes or until golden brown and cheese is melted. Remove from heat and repeat with remaining two quesadillas.
  8. Drizzle quesadillas with one tablespoon chipotle cream sauce, top with desired toppings, and serve warm.

Storage: I recommend only preparing as many quesadillas as you plan to serve in one sitting, although they can be prepared and refrigerated for up to four days. Refrigerate Mexican street corn in an airtight container for up to five days.

Notes

  • A corn cob yields approximately 3/4 cup of corn, so you would need two cobs to prepare this recipe. Alternately you could use drained canned corn or frozen corn that has been thawed and drained.
Nutrition Information:
Yield: 4 Serving Size: 1 quesadilla
Amount Per Serving: Calories: 1279Total Fat: 75gSaturated Fat: 29gTrans Fat: 0gUnsaturated Fat: 41gCholesterol: 148mgSodium: 1721mgCarbohydrates: 106gFiber: 10gSugar: 7gProtein: 49g

The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc

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