SERVES 4

Ingredients

• 1 ¹/₂ cups fresh corn
• 3 tablespoons canola oil, divided
• 1 Serrano pepper or small jalapeno, finely chopped
• ¹/₂ teaspoon ancho chile powder
• ¹/₂ teaspoon salt
• 1 ¹/₂ cups shredded Monterey jack cheese
• ¹/₂ cup crumbled Cotija cheese
• 2 tablespoons chopped cilantro
• 8 6-inch corn flour tortillas or flour tortillas

Lime & Cumin Crema

• 1 cup Mexican crema or sour cream
• 1 teaspoon lime zest
• ¹/₂ teaspoon salt
• ¹/₂ teaspoon cumin

Directions

1. Heat a large nonstick pan over high heat. Once hot, add a tablespoon of oil. Add the corn and Serrano pepper. Saute until corn begins to brown, about 5 minutes. Season with ancho chile powder and salt. Pour into a bowl and let cool. Wipe skillet clean, so it can be used to cook the quesadillas.
2. Once the corn is cool, add both cheeses and cilantro. Toss to combine.
3. To build a quesadilla, place ½ cup of the mixture onto one side of the tortilla and spread it out slightly. Fold the other half of the tortilla over top of the mixture and repeat with remaining tortillas.
4. Place the skillet back on the stove and heat over a medium heat. Add one tablespoon of oil. Once hot, add half of the quesadillas. Cook until brown, about 5 minutes, and then flip, cooking five minutes more. Remove the quesadillas from the pan, add the last tablespoon of oil and repeat with remaining quesadillas.
5. Cut each quesadilla in half or quarters and serve with Lime-Cumin Crema.
6. To make the Lime-Cumin Crema, place all of the ingredients into a small bowl and whisk to combine.

https://food52.com/recipes/81710-elote-style-quesadillas