Go Back
–+ servings
overhead view of elote quesadilla with cumin lime sour cream
Olga

20-Minute Cheesy Elote Quesadilla with Cumin Lime Crema

5 from 1 vote
Crispy, cheesy, sweet, salty quesadilla with a delicious cumin lime dipping sauce.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 people
Course: Appetizer, Dinner, Lunch, Main Course
Cuisine: American, Mexican
Ingredients Equipment Method

Ingredients
  

Corn
  • 3 Fresh Ears of Corn
  • 1 Water Enough to fill pot - and submerge corn
  • 1 Salt Use salty water to cook the corn.
Ingredients For Quesadilla
  • 4 Flour Tortillas
  • 1 cup Oaxaca Cheese Monterey Jack or Asadero Cheese
  • ¼ cup Mexican Cotija Cheese Feta Cheese
  • ¼ bunch Fresh Cilantro
  • ⅛ tsp Cumin Powder
  • ⅛ tsp Chili Powder
  • 1 tsp Avocado Oil Optional
Cumin Lime Crema
  • ½ cup Mexican Crema Sour Cream
  • ½ cup Sour Cream
  • 1 Lime Juiced
  • ⅛ tsp Cumin Powder
  • 1 pinch Chili Powder
  • 1 pinch Salt to taste

Equipment

  • 1 Large Pot
  • 1 Wooden Cutting Board
  • 1 Paring Knife
  • 1 Cheese grater
  • 1 Large Pan or Griddle
  • 1 Medium Bowl

Method
 

Prep
  1. Fill a large pot with water and salt, place it on the stove, and set it to boil.
  2. Grate the cheese and set aside.
  3. Clean and rinse the cilantro. Then, give it a rough chop and set aside.
Corn
  1. Remove the husks and corn silk, place in the water-filled pot, and boil.
  2. Cook for 10 minutes – until tender.
  3. Remove from the pot, allow to cool slightly.
  4. Slice the corn off the cob.
    overhead view of Sliced corn from the cob
  5. Combine the sliced corn, cheese, chopped cilantro, and spices in a bowl.
Cumin Lime Crema
  1. In a bowl, combine the cream, lime juice, cumin, a pinch of salt and mix.
  2. Then, top with the chopped cilantro and serve.
Final Steps
  1. Place a pan on medium heat
  2. Prepare the quesadillas, place the filling on half the tortilla, and fold in half.
    overhead view of Stuffed quesadillas
  3. Optional: if your pan tends to stick to food, add a light amount of avocado oil to the pan
  4. Then, place the quesadilla on the hot pan and flip when the bottom of the quesadilla is golden brown, and the filling is melted and gooey.
    side view of Prepped elote quesadillas
  5. Serve with the cumin lime cream and bit of fresh cilantro.
    overhead view of Mexican street corn quesadillas

Tried this recipe?

Let us know how it was!