Street Corn Salad + Mushroom Quesadillas
- Gluten Free
- Super Fast
Why we love it:
- 4 ears Corn
- 8 ounces Button Mushrooms
- 2 Tablespoons Canola Oil (plus a little less or more to taste)
- 1⁄2 teaspoon Kosher Salt
- 1 teaspoon Ground Cumin
- 8 Flour Tortillass
- 2 cups Monterey Jack Cheese (grated)
- 1 cup Parmesan Cheese (grated, divided)
- 11⁄2 Tablespoons Mayonnaise
- 1 clove Garlic
- 1 Lime (zest and juice)
- 4 Green Onions
- 1⁄4 cup Queso Fresco (or cotija)
- 1⁄4 teaspoon Chili Powder
- 1 Jalapeño
1. PREHEAT OVEN TO 450 DEGREES
(see the note about cooking method for the quesadillas first)
Preheat a grill pan to medium-high heat or use a broiler. Brush the corn with a small amount of oil and grill for 2 minutes per side, or until char marks form. Remove from heat and set aside.
Meanwhile, slice the mushrooms and sauté in ½ teaspoon of oil over medium heat. Add a pinch of salt and the ground cumin.
Lay out half of the tortillas and evenly spread out the grated cheese and ½ cup parmesan cheese. Top with mushrooms and the other tortillas to close.
4. COOK QUESADILLAS
You can use 1 Tablespoon oil, or less to taste, for each, in a large sauté pan and cook them individually.
Or brush the tortillas with oil and place on a baking sheet (I can usually fit 2 whole quesadillas per pan). Bake in the oven at 450 for about 5 - 6 minutes or until the bottom tortilla is crispy and browned; then flip and crisp the other side.
5. FINISH CORN SALAD
In a large bowl, combine the mayo, minced garlic, lime zest and juice, sliced green onion, and a small pinch of salt. Whisk.
Slice the kernels off the corn and stir to coat. Add the crumbled queso fresco, remaining ½ cup parmesan cheese, chili powder, and finely minced jalapeño. Gently stir and season to taste with salt if needed.
Slice quesadillas and serve with corn salad.