Street Corn and Zucchini Quesadillas are a delicious vegetarian entree with corn, zucchini, bacon, and lots of cheese to glue it all together.
Spring is here, and I recently saw corn on the cob for sale at my local grocer.
YES! Time for Street Corn and Zucchini Quesadillas.
If you’re not familiar with street corn, it’s highly spiced and seasoned corn-on-a-stick that is often sold at festivals or fairs.
I love corn in all forms, except maybe canned. It reminds me of elementary school, so this dish is one of my favorites.
Back home in Indiana, we froze a lot of home-grown corn. When Mom finished cutting the corn from the cob, I would look for the largest pieces of stuck-together corn kernels to eat as my reward for helping.
For some unexplainable reason, they tasted better than individual kernels. I occasionally still try to recreate those delectable little chunks as evidenced by the pictures on this post for Calabacita with Potatoes.
The secret to getting those little chunks of corn?
Cool the corn before you cut it off the cob.
Kitchen secrets for cutting quesadillas:
Kitchen scissors or a pizza cutter will make it easy to divide your quesadilla into wedges for neater consumption. If you have neither, use a sharp knife.
If you don’t have a sharp knife or even if you do, consider eating these when camping where it doesn’t matter so much what your food looks like or what you look like when eating it.
If you make this recipe and enjoy it, consider helping other readers and me by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required. Thank you for visiting! Paula
- 1 tablespoon butter, vegetable, or olive oil (I use garlic olive oil)
- 1/4 cup onion, chopped (I always use frozen onions for digestive ease)
- 1 pound fresh zucchini, finely chopped
- 2 cups frozen corn (thawed) or 2 cobs of fresh corn (cooked and removed from cob)
- 2 teaspoons taco seasoning or my homemade Cowboy dust
- 1-2 tablespoon Feta cheese
- 2 flour tortillas
- 1/4 cup leftover corn and zucchini mixture from above
- 1/2 cup Monterrey Jack cheese, shredded
- 1-2 tablespoons bacon bits
- 3 squirts Spray butter or aerosol olive oil
- Heat butter or oil in large skillet and add onions. Saute until softened.
- Add zucchini and corn to skillet and continue to cook until vegetables have a few golden brown spots. Stir in taco seasoning.
- Sprinkle cheese over top and serve.
Street Corn and Zucchini Quesadillas
- Spray or spread butter on one side of each tortilla. Sprinkle 1/4 cup cheese on unbuttered side of tortilla. Top with bacon bits, then approximately 1/4 cup corn and zucchini mixture.
- Top with remaining 1/4 cup cheese, then cover with second tortilla with the buttered side on the outside.
- Place quesadilla in ungreased skillet set on medium heat. Cook until browned and crispy on first side, then flip and cook the other side until browned and crispy. Remove and cut in wedges with kitchen shears, a pizza cutter, or a sharp knife.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 368 Total Fat: 14g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 17mg Sodium: 344mg Carbohydrates: 57g Fiber: 5g Sugar: 27g Protein: 10g
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