Crispy Elote Quesadilla with Creamy Lime Dip

Take your quesadilla game to the next level with this cheesy, crispy elote-inspired version! Packed with smoky spices, sweet corn, and melted cheese, this dish is paired with a tangy cumin lime crema for dipping. Perfect for a quick lunch or dinner, this recipe delivers bold, fresh flavors in just 20 minutes.

Why You’ll Love This Recipe

• Combines the beloved flavors of Mexican street corn (elote) with the comfort of quesadillas.
• Quick and easy to make in just 20 minutes.
• A vegetarian-friendly option that’s satisfying and full of flavor.
• Great for a casual meal or a fun appetizer.
• Customizable with your favorite add-ins like jalapeños or roasted peppers.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Quesadillas:

• 4 large flour tortillas
• 2 cups corn (fresh or frozen, thawed)
• 1 tablespoon butter or olive oil
• 1/4 cup Cotija cheese
• 1 cup mozzarella or Monterey Jack cheese, shredded
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 pinch salt
• 2 tablespoons fresh cilantro, chopped

For the Creamy Lime Dip:

• 1/2 cup sour cream or plain Greek yogurt
• 1 tablespoon mayonnaise
• 1 tablespoon fresh lime juice
• 1/2 teaspoon lime zest
• 1/4 teaspoon ground cumin

Directions

Make the Quesadilla Filling:

1. Cook the Corn: Heat butter or olive oil in a skillet over medium heat. Add the corn, chili powder, smoked paprika, and a pinch of salt. Cook for 4–5 minutes, stirring occasionally, until the corn is lightly charred. Remove from heat and stir in the chopped cilantro.

Assemble the Quesadillas:

2. Layer the Ingredients: Lay a tortilla flat and sprinkle a layer of mozzarella or Monterey Jack cheese over half of it. Add a spoonful of the cooked corn mixture, sprinkle Cotija cheese on top, and fold the tortilla in half to create a half-moon shape. Repeat with the remaining tortillas.

Cook the Quesadillas:

3. Toast Until Crispy: Heat a large skillet or griddle over medium heat. Lightly grease the surface with butter or oil. Place the folded quesadillas on the skillet and cook for 2–3 minutes per side, pressing gently with a spatula, until the tortillas are golden and crispy and the cheese is melted.

Make the Creamy Lime Dip:

4. Mix the Dip: In a small bowl, whisk together the sour cream, mayonnaise, lime juice, lime zest, and ground cumin until smooth.

Serve:

5. Slice and Serve: Cut the quesadillas into wedges and serve with the creamy lime dip on the side for dipping.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Variations

• Add Heat: Include diced jalapeños or a sprinkle of red pepper flakes for a spicy kick.
• Cheese Options: Try pepper jack, cheddar, or queso fresco for a different flavor profile.
• Protein Boost: Add cooked chicken, shrimp, or black beans for extra protein.
• Tortilla Swap: Use corn tortillas instead of flour for a gluten-free option.
• Extra Toppings: Garnish with avocado slices, diced tomatoes, or additional Cotija cheese.

Storage/Reheating

• Storage: Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Keep the dip separate.
• Reheating: Reheat quesadillas in a skillet over medium heat for 2–3 minutes per side or in a toaster oven to restore their crispiness. Avoid microwaving, as it may make the tortillas soggy.

FAQs

1. Can I use frozen corn?

Yes, just thaw the frozen corn before cooking. It works perfectly for this recipe.

2. What is Cotija cheese, and can I substitute it?

Cotija is a crumbly, salty Mexican cheese. Feta or Parmesan can be used as substitutes.

3. How can I make these quesadillas vegan?

Use plant-based cheese and yogurt for the filling and dip, and substitute butter with olive oil.

4. Can I bake the quesadillas instead of pan-frying?

Yes, bake the assembled quesadillas at 400°F (200°C) for 8–10 minutes, flipping halfway through.

5. Can I make the creamy lime dip ahead of time?

Absolutely! Prepare the dip up to 2 days in advance and store it in the refrigerator.

6. Can I add more vegetables to the quesadilla filling?

Yes, diced bell peppers, onions, or zucchini would be great additions.

7. Can I use corn tortillas instead of flour tortillas?

Yes, corn tortillas work well, but they may be smaller and slightly less pliable.

8. How do I keep the quesadillas warm if making multiple batches?

Place cooked quesadillas in a warm oven (200°F or 93°C) on a baking sheet until ready to serve.

9. What can I serve with these quesadillas?

Pair them with a side salad, guacamole, or Mexican rice for a complete meal.

10. Can I make these quesadillas on a grill?

Yes, grill the assembled quesadillas over medium heat for 2–3 minutes per side, until crispy and melted.

Conclusion

Crispy Elote Quesadillas with Creamy Lime Dip are a flavorful, quick, and easy way to bring the vibrant taste of Mexican street corn to your table. Whether you’re making them for a light lunch, a crowd-pleasing appetizer, or a vegetarian dinner, these quesadillas deliver on taste and texture. Whip up a batch and enjoy the perfect blend of crispy, cheesy, and tangy goodness!

Crispy Elote Quesadilla with Creamy Lime Dip

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Asma
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Lunch/Dinner, Snack
• Method: Pan-frying
• Cuisine: Mexican-inspired
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

Transform your lunch with these Crispy Elote Quesadillas! Loaded with smoky spices, fresh corn, melty cheese, and topped with a tangy cumin lime crema, this quick and flavorful vegetarian recipe is the ultimate upgrade for a healthy, satisfying meal.

 

---

Ingredients

Units USM Scale 1x2x3x

Produce:

• 2 cups fresh or frozen corn (thawed if frozen)
• 2 tbsp fresh cilantro (chopped)
• 1/2 tsp lime zest

Condiments:

• 1 tbsp fresh lime juice
• 1 tbsp mayonnaise

Baking & Spices:

• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• Pinch of salt

Oils & Vinegars:

• 1 tbsp butter or olive oil

Bread & Baked Goods:

• 4 large flour tortillas

Dairy:

• 1/4 cup crumbled cotija cheese
• 1 cup shredded mozzarella or Monterey Jack cheese
• 1/2 cup sour cream or plain Greek yogurt

Cook Mode Prevent your screen from going dark

---

Instructions

For the Creamy Lime Dip:

1. Mix the Dip:
   • In a small bowl, combine sour cream or Greek yogurt, lime juice, lime zest, and ground cumin. Add a pinch of salt and stir until smooth. Set aside.

---

For the Elote Quesadillas:

1. Cook the Corn Filling:
   • Heat a skillet over medium heat and add butter or olive oil. Add the corn, chili powder, smoked paprika, and a pinch of salt. Cook for 3–4 minutes, stirring frequently, until the corn is slightly charred and fragrant. Remove from heat and stir in the chopped cilantro.
2. Assemble the Quesadillas:
   • Place a tortilla on a clean surface. Sprinkle 1/4 cup of mozzarella or Monterey Jack cheese over one half of the tortilla. Add a few spoonfuls of the seasoned corn mixture, and sprinkle with a bit of cotija cheese. Fold the tortilla in half to enclose the filling. Repeat with the remaining tortillas.
3. Cook the Quesadillas:
   • Heat a large skillet or griddle over medium heat. Cook each quesadilla for 2–3 minutes per side, until golden brown and crispy, and the cheese is melted.
4. Serve:
   • Cut the quesadillas into wedges and serve hot with the creamy lime dip on the side.

---

Notes

• For extra heat, add a sprinkle of crushed red pepper or diced jalapeño to the filling.
• You can substitute cotija cheese with feta if unavailable.
• Fresh corn kernels work best, but frozen or canned corn can also be used.