This easy elote-inspired quesadilla is packed with caramelized sweet corn, melty cheese, and paired with a zesty cumin lime crema. A flavorful twist on a classic, it’s ready in just 20 minutes and perfect for busy weeknights or quick lunches.
Why You’ll Love This Recipe
The 20-Minute Cheesy Elote Quesadilla with Cumin Lime Crema transforms street corn flavors into a crispy, cheesy handheld meal. It’s a simple yet satisfying dish that captures the essence of Mexican elote—sweet corn, creamy tang, and gentle spice. With minimal prep and quick cook time, it’s a go-to for a flavor-packed lunch or dinner. The cumin lime crema adds an irresistible dipping element that elevates the entire experience.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Quesadilla:
- 4 flour tortillas
- 1 cup sweet corn (fresh or frozen)
- 1 1/2 cups shredded mozzarella or Oaxaca cheese
- 1 tbsp olive oil
- Fresh cilantro, chopped (for garnish)
For the Cumin Lime Crema:
- 1/2 cup sour cream
- 1 tbsp lime juice
- 1/2 tsp ground cumin
- 1/4 tsp garlic powder
- Pinch of salt
Directions
- In a small bowl, whisk together the sour cream, lime juice, cumin, garlic powder, and a pinch of salt. Set aside.
- Heat a large skillet over medium heat and add a drizzle of olive oil. Add the sweet corn and sauté for 2–3 minutes until lightly caramelized.
- Place one tortilla in the skillet. Sprinkle with shredded cheese, add a spoonful of sautéed corn, then top with another tortilla.
- Cook for about 2 minutes per side, or until the quesadilla is golden brown and the cheese has melted.
- Remove from the skillet, slice into wedges, and garnish with fresh chopped cilantro.
- Serve immediately with the cumin lime crema for dipping.
Servings and timing
Servings: 4 servings
Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Calories per serving: Approximately 320 kcal
Variations
- Spicy Kick: Add diced jalapeños or a sprinkle of chili powder to the corn for heat.
- Protein Boost: Include cooked, shredded chicken or black beans in the filling.
- Different Cheese: Try cotija, cheddar, or pepper jack for varied flavor profiles.
- Avocado Garnish: Top with sliced avocado or a spoonful of guacamole before serving.
- Street Style: Sprinkle with cotija cheese and a dash of chili-lime seasoning for a street food finish.
Storage/Reheating
Store any leftover quesadilla slices in an airtight container in the refrigerator for up to 2 days.
To reheat, place in a skillet over medium heat until warmed through and crispy.
Microwaving is possible but will soften the tortilla. The crema should be stored separately and kept refrigerated for up to 3 days. Stir before serving.
FAQs
Can I use canned corn instead of fresh or frozen?
Yes, just drain it well before sautéing.
What cheese works best for melting?
Mozzarella and Oaxaca melt beautifully. Cheddar or Monterey Jack are also good options.
Can I make this gluten-free?
Yes, substitute with gluten-free tortillas and ensure all ingredients are certified gluten-free.
How do I prevent the tortilla from burning?
Keep the skillet at medium heat and flip the quesadilla once the underside is golden.
Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt works well for the crema with a slightly tangier flavor.
What can I serve with this quesadilla?
It pairs well with a side salad, tortilla chips, or Mexican rice.
Is this recipe suitable for kids?
Yes, just omit any spicy additions for a milder version.
Can I bake the quesadillas instead of pan-frying?
Yes, bake at 400°F (200°C) for about 8–10 minutes, flipping once halfway through.
How do I make the crema thicker or thinner?
Adjust the milk or lime juice quantity to reach your desired consistency.
Can I make the crema in advance?
Yes, it can be made up to 3 days ahead and stored in the refrigerator.
Conclusion
This 20-Minute Cheesy Elote Quesadilla with Cumin Lime Crema brings bold, fresh flavor to your table with minimal effort. Whether enjoyed as a casual dinner or a quick snack, it combines the comfort of melted cheese with the bright, spicy profile of street-style elote. With a zesty crema on the side, it’s a meal worth repeating any day of the week.
20-Minute Cheesy Elote Quesadilla with Cumin Lime Crema
A fast and flavorful quesadilla featuring sweet corn, melty cheese, and a zesty cumin lime crema. Inspired by Mexican street corn (elote), this dish is perfect for a quick lunch, dinner, or snack.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 4 flour tortillas
- 1 cup sweet corn (fresh or frozen)
- 1 1/2 cups shredded mozzarella or Oaxaca cheese
- 1 tbsp olive oil
- Fresh cilantro, chopped (for garnish)
- 1/2 cup sour cream
- 1 tbsp lime juice
- 1/2 tsp ground cumin
- 1/4 tsp garlic powder
- Pinch of salt
Instructions
- In a small bowl, whisk together sour cream, lime juice, cumin, garlic powder, and a pinch of salt to make the cumin lime crema. Set aside.
- Heat a large skillet over medium heat and add olive oil. Sauté corn for 2–3 minutes until slightly caramelized.
- Place a tortilla in the skillet, sprinkle with shredded cheese, add sautéed corn, and top with another tortilla.
- Cook each quesadilla for about 2 minutes per side, until golden brown and the cheese is melted.
- Remove from skillet, slice into wedges, and garnish with fresh cilantro.
- Serve hot with the cumin lime crema on the side for dipping.
Notes
- Use Oaxaca cheese for a more authentic flavor, or mozzarella for convenience.
- Add a pinch of chili powder to the crema for an extra kick.
- Quesadillas can be made ahead and reheated on a skillet for best texture.
- Great with a side of guacamole or salsa.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 35mg