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Street Corn and Zucchini Quesadillas

Street Corn and Zucchini Quesadillas are a delicious vegetarian entree with corn, zucchini, bacon, and lots of cheese to glue it all together.

quesadilla in a skillet

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.

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.

Using a pizza cutter to cut up quesadilla


Did you try 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.

If you have a question or tip to share, please leave it in the regular comments after the recipe so I can answer back. Or, email me privately: paula at saladinajar.com.

Thank you for visiting!
Paula

Street Corn and Zucchini--Side Dish or Quesadillas

Street Corn and Zucchini--Side Dish or Quesadillas

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Make this side dish of Street Corn and Zucchini with taco seasoning and Feta cheese for one meal and turn the leftovers into delicious quesadillas the next.

Ingredients

  • 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

Instructions

  1. Heat butter or oil in large skillet and add onions. Saute until softened.
  2. Add zucchini and corn to skillet and continue to cook until vegetables have a few golden brown spots. Stir in taco seasoning.
  3. Sprinkle cheese over top and serve.

Street Corn and Zucchini Quesadillas

  1. 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.
  2. Top with remaining 1/4 cup cheese, then cover with second tortilla with the buttered side on the outside.
  3. 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: 368Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 17mgSodium: 344mgCarbohydrates: 57gFiber: 5gSugar: 27gProtein: 10g

Did you make this recipe?

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Sunday 14th of August 2016

[…] Street Corn and Zucchini Quesadillas […]

Maureen

Friday 26th of June 2015

What a lovely dish! I love corn! And my pizza cutter is perfect to cut quesadillas. I can't wait to make this! Thanks for sharing! :)

Maralyn Woods

Tuesday 28th of April 2015

Looks delish! I've always used a pizza cutter for quesadillas.

Paula

Wednesday 29th of April 2015

My pizza cutter is one of my favorite utensils and I'm guessing yours, too. Good for cutting smallish sandwiches, dough for rolls, noodles or dumplings, etc.

Norma

Tuesday 28th of April 2015

Mmmm....Paula those look good! We often do quesadillas on one tortilla...put the filling on and fold in half. You don't get as messy this way when camping, lol!

Paula

Wednesday 29th of April 2015

Thanks for mentioning the fold-in-half technique. Also good if you just want to use/eat one tortilla.