# What You'll Need:
→ Vegetables
01 - 2 cups corn kernels, fresh or frozen and thawed
02 - 1 small red onion, finely diced
03 - 1 jalapeño pepper, seeded and finely chopped
04 - 2 tablespoons fresh cilantro, chopped
05 - 1 lime, cut into wedges for serving
→ Dairy
06 - 2 cups shredded Monterey Jack cheese
07 - ½ cup crumbled Cotija cheese, plus extra for garnish
08 - 1 cup sour cream, divided
→ Spices and Pantry
09 - 1 tablespoon olive oil
10 - 1 teaspoon smoked paprika
11 - ½ teaspoon ground cumin
12 - ½ teaspoon chili powder
13 - Salt and freshly ground black pepper to taste
14 - 8 medium flour tortillas
15 - 1 to 2 chipotle peppers in adobo sauce, finely chopped
16 - 1 tablespoon fresh lime juice
17 - ¼ teaspoon garlic powder
# Directions:
01 - Heat olive oil in a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until lightly charred, approximately 4 to 5 minutes.
02 - Add diced red onion and chopped jalapeño to the skillet. Sauté for 2 to 3 minutes until softened. Stir in smoked paprika, ground cumin, chili powder, salt, and black pepper. Remove from heat and fold in chopped cilantro and crumbled Cotija cheese.
03 - In a small mixing bowl, whisk together ½ cup sour cream, finely chopped chipotle peppers, lime juice, garlic powder, and a pinch of salt until the mixture is smooth and well combined. Set aside.
04 - Lay out 4 tortillas on a clean work surface. Evenly distribute half of the shredded Monterey Jack cheese over each tortilla. Top with the corn mixture, then sprinkle the remaining cheese over each. Place the remaining 4 tortillas on top and press gently to secure.
05 - Heat a clean skillet or griddle over medium heat. Cook each quesadilla for 2 to 3 minutes per side, or until golden brown and the cheese is fully melted.
06 - Cut quesadillas into wedges. Drizzle with chipotle crema and garnish with extra Cotija cheese and fresh cilantro. Serve with lime wedges on the side.
