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
Units
Scale
- 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