For the Mexican Street Corn Quesadillas
- 5 ears of corn (see note if using canned or frozen)
- 1 tablespoon butter or olive oil
- 1/4 cup diced sweet or red onion
- 1 jalapeno seeded for less heat and finely chopped
- 2 garlic cloves, minced
- 1 cup cooked shredded chicken
- 2 tablespoons minced cilantro
- 3 tablespoons Greek yogurt (whipped cream cheese or sour cream also work)
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- juice and zest of 1 lime (or 2 if you like it extra lime-y)
- 1/2 – 1 teaspoon kosher salt
- freshly cracked black pepper
To assemble quesadillas:
- Corn or flour tortillas
- Shredded quesadilla cheese (like Supremo Queso Chihuahua) or Monterey jack
- 2 avocados, mashed and seasoned with a pinch of salt and a squeeze of lime juice
For the Jalapeno Cream Sauce
- 2 jalapenos, halved, seeded and deveined
- 1 cup loosely packed cilantro
- 1/4 cup sour cream or greek yogurt
- 1 small clove garlic
- juice of 1/2 lime
- kosher salt and fresh cracked pepper to taste
- 3 tablespoons olive oil (or water for a lighter version)