An easy-to-make corn salsa and cheese are all the ingredients you'll need to make these delicious corn salsa quesadillas.
The only quesadillas I ever knew were made with corn tortillas and filled with Monterey jack cheese, topped with tomatillo salsa! My siblings and I lived on those throughout our childhood in California. It wasn’t until we moved to Houston in 1979, that I had my first quesadilla made with a flour tortilla. If you asked anyone nowadays, they would say all quesadillas are made with flour tortillas. But not for this girl, it will always be corn! LOL!! There is just something about the flavors of the toasted corn that I really love.
2cups corn fresh off the cob
1 red pepper roasted or fresh; diced
1 to 2 serrano peppers diced
1/2cup red onions or sweet onions; diced
6 red radishes diced or julienned; optional
¼ to 1/3cup cilantro chopped
2 key limes juiced
salt to taste
Fresh cracked pepper to taste
2cups monterey jack cheese shredded; you can also use Chihuahua or muenster cheese
In a large bowl, add the fresh corn. Add a splash of water and cover bowl with plastic wrap. Cook to steam in microwave for about 5 minutes. Remove from microwave, uncover and let cool.
Once cooled, add all of the remaining ingredients for the salsa. Stir well to combine; taste for salt and pepper.
Heat a heavy skillet or griddle pan to medium/high heat. When pan is hot, brush one side of the corn tortilla with oil and lay that side down onto hot pan. Add ¼ cup shredded cheese to cover tortilla and a couple of tablespoons of corn salsa to one side of tortilla. Once tortilla is warm and flexible, fold over and continue cooking until the tortilla browns slightly and gets crispy. Turn as needed. Garnish with more salsa.