RECIPE

Elote Corn and Chicken Quesadillas

00:30:00
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166 cookbooks

This easy chicken quesadilla recipe is grilled "elote" style, like traditional Mexican street corn. It's a great option for your summer grill!

Feed Me Phoebe
http://www.feedmephoebe.com

Serves 6

12 Ingredients

3 Ears of Corn, Shucked

2 Boneless, Skinless Chicken Thigh

to taste Olive Oil

to taste Salt

to taste Ancho Chilli Powder

1/2 cup Mayonnaise

1 Tbsp Lime Juice

1 clove Garlic

1/4 cup Cilantro

1/2 cup Cotija Cheese

1 cup Cheddar

12 Corn Tortilla

7 Steps

Steps 1

Heat a grill over medium high heat. Cook the Ears of Corn, Shucked rotating occasionally, until cooked through and charred in spots on the outside.

Steps 2

Place the chicken on a work surface. Drizzle with Olive Oil and season with Salt and Ancho Chilli Powder. Grill over medium-high heat, for 5 minutes on each side, rotating 90 degrees halfway through cooking to get a nice crosshatch.

Steps 3

Allow the Boneless, Skinless Chicken Thigh to rest for 5 minutes.

Steps 4

In a mixing bowl, combine Mayonnaise, Garlic, Lime Juice, Cilantro, finely crumbled Cotija Cheese, Ancho Chilli Powder. Reserve 1/2 the sauce.

Steps 5

Cut the corn off the cob and add to the bowl with the remaining sauce. Finely dice the Chicken and add to the corn. Toss until well-combined.

Steps 6

Arrange a thin layer of the chicken mixture on one half of the Corn Tortilla. Top with a tablespoon of Cheddar and fold the tortillas in half.

Steps 7

Grill the tortillas until crispy and charred, about 2 minutes per side, rotating 90 degrees halfway through to get a nice crosshatch. Cut in half and serve alongside the remaining sauce, and Cotija Cheese.