Street Corn Salad + Mushroom Quesadillas
Active Time: 20 minutes
Total Time: 20 minutes
Let Your Friends Try This Recipe!
Why we love it:
Mexican style street corn is all over Instagram each summer because it’s so good, gorgeous to look at and tastes amazing. This side dish version is great for a potluck and easy to serve for a family meal. It’s really the star of the meal but the quesadillas round things out. Add fish on the grill if you’re pescatarian and want more.
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. 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.
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grilled fish, scallops or shrimp are a nice addition
save a step and use frozen corn - roast on a sheet pan under a broiler to mimic the char
use sour cream
omit or use Soyrizo or sliced peppers, black beans, etc. inside the quesadilla
we always like to add avocado to the quesadilla for serving
cotija is best but harder to find; meal plan regulars will see we use queso fresco more so it’s often in the fridge
Kid Friendly Version
- Omit mushrooms if that’s preferred, give them one to try on the side
- You could add beans to the quesadilla if needed
- You can keep some of the corn separate or if they love it, serve them a corn on the cob
- Street corn with flaming hot Cheetos is a crazy thing happening right now - blow their minds and crumble some Cheetos on top of the corn salad
- Complete the meal with sliced cucumbers, tomatoes, or grapes
- Serve sliced quesadillas and some plain corn
- If you have rice or leftover grains from this week you might like to add some
For Choosy Eaters
- A plain quesadilla should be a hit, but you could make a grilled cheese instead - or use their favorite cheese instead of jack/parmesan blend
- Reserve a corn cob or sliced off kernels for a plain side dish
Prep Ahead & Use It Up
- Cook the corn and remove from the cob, store for up to 3 days
- Mix the dressing, store for 2 – 3 days
- Cook the mushrooms and set aside the quesadillas
To shave corn kernels off the cob, wait until they’re cool enough to touch. Get a large mixing bowl out and invert a small mixing bowl in the bottom center of the big one – so it forms a little mountain-looking stand. If needed, add a clean linen towel or folded paper towel, then stand the ear of corn on top of the smaller bowl. Now you can easily and quickly run your knife down the length of the corn cob and any fly away pieces of corn are caught!