you're making mealtime meaningful.
Korean cuisine meets Mexican cuisine with this recipe for Korean Corn Cheese Quesadillas. Creamy, and cheesy with a bit of sweetness, this quick snack is packed with decadent flavors that take corn beyond the cob.
Corn cheese is one of those dishes meant to start an evening of fun and drinking. A mixture of mayonnaise and cheese acts as a sauce for sweet corn kernels. Placed into a ramekin, it is baked until melted and gooey. Usually, a bar appetizer of Korean corn cheese is that salty, cheesy, and slightly sweet appetizer that keeps you planted where you are, it has the additive quality of bar nuts taken to the max. Here, this appetizer becomes the filling for quesadillas.
Prepping the corn filling is super simple. Mayonnaise, salt, and black pepper are mixed with drained canned corn. Then a heavy dose of cheese gets mixed in.
The quesadillas are assembled not on a cutting board, but in the actual pan. After the butter is melted, place one of the tortillas down into the pan.
Next, add in the corn filling.
Finally, top with the second tortilla. Let the bottom tortilla cook for a couple of minutes, this allows for the tortilla to brown and the cheese in the filling to melt. After about three to four minutes, carefully flip the tortilla over and cook for another two to three minutes. Repeat this process with the other two tortillas and the remaining filling.
This recipe makes two quesadillas, yielding eight large slices. You can easily double the recipe to serve a large crowd!
The only thing that is required is to eat these Korean Corn Cheese Quesadillas when they’re still bubbling hot.
The mayonnaise enhances the cheese’s melting factor and makes it even more luscious, creamy, and gooey.
Cheese holds the corn inside the tortilla, making this once saucy bar food a fun and portable appetizer!
If you want a spicy kick, you can add a dash of Korean red pepper powder or a bit of red pepper flakes. Whether spicy or not, Korean Corn Cheese Quesadillas are the perfect way to break up the monotony of same-old party foods or appetizers!
Korean Cheese Corn Quesadillas
Yield(s): Makes about 2 quesadillas (8 triangles) as an appetizer
5m prep time
12m cook time
you're making mealtime meaningful.
Ingredients
- 16 ounces canned corn, drained
- 1/3 cup mayonnaise
- 1/2 cup shredded mozzarella cheese
- 2 to 3 tablespoons unsalted butter
- 4 flour tortillas
- Kosher salt and freshly cracked black pepper, to taste
Preparation
- In a small bowl combine corn, mayonnaise, cheese, salt, and pepper.
- In a small nonstick skillet, melt half of the butter.
- Place one of the tortillas on the bottom of the pan. Spoon in half of the corn filling and top with another tortilla.
- Cook for 2 to 3 minutes, flipping over to cook on the other side an additional 3 minutes.
- Transfer to a plate and cut into quarters and serve immediately. Enjoy!
Recipe adapted from Vegetable Recipes and Christie At Home.