Golden, crispy tortillas stuffed with smoky roasted corn, creamy avocado, and melty cheese—ready in just 30 minutes.
# The Ingredients You'll Need:
→ Filling
01 - 2 ears fresh corn, husked (or 1½ cups frozen corn, thawed)
02 - 1 tsp olive oil
03 - 1 ripe avocado, diced
04 - 1 cup shredded mozzarella or Monterey Jack cheese
05 - 2 green onions, thinly sliced
06 - 2 tbsp chopped fresh cilantro
07 - ½ tsp ground cumin
08 - Juice of ½ lime
09 - Salt and pepper, to taste
→ Quesadillas
10 - 4 large flour tortillas (or gluten-free alternative)
11 - 1–2 tbsp butter or oil, for cooking
→ Optional Garnishes
12 - Sour cream or Greek yogurt
13 - Salsa or pico de gallo
14 - Lime wedges
# Step-by-Step Instructions:
01 - Preheat a skillet or grill pan over medium-high heat. Add olive oil and corn kernels. Roast for 5–7 minutes, stirring occasionally, until lightly charred. Remove from heat and let cool slightly.
02 - In a mixing bowl, combine roasted corn, diced avocado, cheese, green onions, cilantro, cumin, lime juice, salt, and pepper. Gently toss to combine.
03 - Lay out tortillas and spread filling evenly over one half of each. Fold over to form half-moons.
04 - Heat a nonstick skillet over medium heat and add a bit of butter or oil. Cook quesadillas one or two at a time for 2–3 minutes per side, until golden brown and cheese is melted.
05 - Slice into wedges and serve hot with your favorite garnishes.
