Spicy, simple and oh so delicious. These Mexican Street Corn Quesadillas are the perfect vegetarian meal, easily made into a Mexican feast!
Add ½ tsp sunflower oil to a frying pan over a medium high heat. Add 285g corn to the pan and cook for 5 minutes or until it starts to char
Once the corn is charred, add to a bowl along with 50g light mayonnaise, ½ tbsp lime juice, 40g sliced jalapenos in brine, ¼ tsp sea salt and ¼ tsp ancho chilli powder. Mix to combine
Add 120g grated cheese and stir to combine. Set aside
Heat 4 corn tortillas directly over the fire on a gas hob or in a frying pan to warm through and char slightly
Divide the corn mixture and spread over half of each of the 4 corn quesadillas. Sprinkle 20g grated cheese over each quesadilla and fold over
Spread the outside of each quesadilla with 50g light mayonnaise
Fry in a pan for 1-2 minutes on each side until golden brown and the cheese has melted. Serve with your favourite toppings
Nutritional information is given as a guide only and may vary.
Mexican Street Corn Quesadillas https://www.curlyscooking.co.uk/mexican-street-corn-quesadillas/