Comforting Mexican

Corn and pickled jalapeno quesadilla

Name: Corn and pickled jalapeno quesadilla recipe
Yield: 4
Cuisine: /mexican
Ingredients: 3 corn cobs; Finely grated zest of 1 lime; 300g vintage cheddar, coarsely grated; 150g softened cream cheese, chopped; 2/3 cup (160g) pickled jalapeño, drained, finely chopped, plus extra to serve; 1 1/2 tsp smoked paprika; 8 x 20cm flour tortillas; Oil spray; Roughly chopped coriander, to serve

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by Phoebe Wood

Mar 22, 2021

Quesadillas are by far the ultimate party food.

3 corn cobs
Finely grated zest of 1 lime
300g vintage cheddar, coarsely grated
150g softened cream cheese, chopped
2/3 cup (160g) pickled jalapeño, drained, finely chopped, plus extra to serve
1 1/2 tsp smoked paprika
8 x 20cm flour tortillas
Oil spray
Roughly chopped coriander, to serve

Method

1.

Preheat a chargrill or barbecue over high heat. Add corn and cook, turning, for 15 minutes until charred all over. Cool slightly, then slice kernels from cob. Place kernels in a bowl with lime zest, cheddar, cream cheese, jalapeno, paprika and season.
2.

Place 4 tortillas on a board and spray with oil. Flip them over and divide the corn mixture among them. Spread evenly over the tortillas. Top with a second tortilla and spray with oil. Heat a large non-stick pan over medium heat. Working with 1 quesadilla at a time, cook, turning once, for 2-3 minutes on each side until tortillas are golden and cheese has melted. Scatter over chopped coriander and serve with pickled jalapeño alongside.

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