Description

This Charred Corn & Avocado Quesadilla is a vibrant and flavorful meal perfect for a quick lunch or light dinner. Featuring smoky grilled corn, creamy avocado, and a blend of Monterey Jack and feta cheeses, it offers a delightful combination of textures and tastes wrapped in crispy, golden tortillas. Garnished with fresh cilantro and served with lime wedges, it’s a refreshing twist on a classic quesadilla that’s sure to please any crowd.

Ingredients

Scale

Main Ingredients

2 cups fresh corn kernels (about 4 ears of corn)
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 ripe avocado, diced
1 cup shredded Monterey Jack cheese
1/2 cup crumbled feta cheese
4 large flour tortillas
Cooking spray or additional olive oil for frying
Fresh cilantro, for garnish (optional)
Lime wedges, for serving

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Instructions

Grill the corn: Preheat a grill or grill pan over medium-high heat. Toss the corn kernels with olive oil, smoked paprika, salt, and black pepper. Grill the corn for about 8-10 minutes, turning occasionally, until charred and tender. Remove from heat and let cool slightly.
Prepare the filling: In a large bowl, combine the grilled corn, diced avocado, Monterey Jack cheese, and feta cheese. Mix gently to combine, ensuring the ingredients are evenly distributed without mashing the avocado.
Heat the skillet: Heat a large skillet over medium heat and lightly coat it with cooking spray or olive oil to prevent sticking and promote a crispy exterior.
Assemble and cook the quesadillas: Place one tortilla in the skillet. Spread about one-quarter of the corn and avocado mixture evenly over half of the tortilla. Fold the other half over to create a half-moon shape. Cook for 3-4 minutes on one side until golden brown and the cheese begins to melt. Carefully flip and cook for another 3-4 minutes on the other side until the quesadilla is crisp and heated through. Remove from the skillet and keep warm.
Repeat and serve: Repeat the assembly and cooking process with the remaining tortillas and filling. Once all quesadillas are cooked, cut each into wedges. Serve warm garnished with fresh cilantro and lime wedges on the side for added zest.

Notes

Make sure not to overfill the quesadillas to prevent them from breaking while cooking.
Use ripe but firm avocados to avoid a mushy texture.
For a spicier version, consider adding a pinch of cayenne pepper or some chopped jalapeños to the filling.
If you don’t have a grill, you can char the corn by sautéing it in a hot skillet until slightly browned.
Serve with salsa or sour cream on the side for extra flavor.