Cheese and corn quesadillas

Now, this isn’t an authentic quesadilla, but this cheese and corn quesadilla from Adam Liaw is sure to get your kids running to the dining table. The secret ingredient? Two tablespoons of kewpie mayonnaise to add to the filling, inspired by Adam’s wife, Asami, who loves combining corn and mayonnaise.

Cheese and corn quesadillas. Credit: Jiwon Kim

• serves

  6

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 3 ears corn (or 2 cups frozen corn kernels)
• 2 tbsp vegetable oil
• 2 garlic cloves, finely chopped
• 2 tbsp mayonnaise
• 1 lime, juiced, plus lime wedges to serve
• 4 spring onions, finely sliced
• ½ cup finely shredded coriander
• ½ cup finely crumbled feta
• 2-3 cups grated mozzarella
• 1 jalapeno chilli (or large green chilli), seeds removed and finely chopped
• ¼ tsp chilli powder, or to taste
• 12 flour tortillas

Instructions

1. Strip the kernels from the corn by holding it vertically on a board and running a knife down the length of the cob. Heat a large frying pan over medium heat and add 1 tablespoon of the oil. Add the corn kernels and fry without stirring until blackened on one side. Add the garlic, stir and fry for a further minute or two until the corn is cooked. Use a lid to partially cover the pan to stop the corn from jumping out of the pan as it cooks.
   
2. Transfer the corn into a large bowl and add the mayonnaise, lime juice, spring onions, coriander, cheeses, chilli and chilli powder. Mix to combine. Take about 3 tablespoons of the mixture and place it onto tortilla. Spread it out and cover with another tortilla. Repeat with the remaining mixture and tortillas.  
   
3. Return the pan to medium heat and add about a teaspoon of oil. Add the tortilla “sandwich” to the pan and press down lightly. Fry for about 2 minutes per side, or until the tortilla is toasted and the cheese melted. Repeat for the remaining tortillas and filling. Cut into wedges and serve with lime.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Fiesta In A Flash

Watch the full episode here

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Watch the full episode here

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