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Ingredients
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1/2 tablespoon olive oil
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2 cups corn kernels (cut from 2 to 3 ears)
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1/4 teaspoon salt
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1 pinch fresh ground black pepper
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1/4 cup water
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oil, for pan
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6 large flour tortillas, fresh if possible
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1 1/2 cups white cheddar cheese, grated
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1/3 cup cilantro, coarsely chopped
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3 roasted poblano chiles, diced
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guacamole
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Mexican crema (or creme fraiche)
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1 sprig cilantro
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1 scallion, thinly sliced on diagonal
Instructions
- Heat olive oil in a medium pan and add corn, salt and pepper.
- Cook over medium heat 1 minute.
- Add scallion and water, cover and cook until corn is tender, 3 to 4 minutes.
- Transfer to a bowl.
- Heat a large cast-iron skillet or griddle and add just enough oil to coat.
- Place 1 tortilla in pan and heat 30 seconds until soft, flip and heat other side.
- Repeat to heat all tortillas, adding oil to pan as needed.
- Keep them warm by covering with clean kitchen towels.
- Spread 1/3 cup corn mixture on half of each tortilla; follow with cheese and cilantro, distributing evenly over corn.
- Top each with diced chiles.
- Fold tortilla over filling.
- Heat skillet, adding oil as needed, and place 1 or 2 quesadillas in pan.
- Cook over medium-low heat, turning when crisp and golden to cook other side.
- Serve whole or cut in wedges.
- Garnish and serve with guacamole, crema, cilantro sprigs and salsa.