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Cheesy Corn & Kimchi Quesadillas
recipe
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Vancouver
Cheesy Corn & Kimchi Quesadillas
Jannell Lo
Jannell Lo
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$1.00
I love cheesy corn at Korean BBQ restaurants! Here, it's added to corn tortillas to create a delicious fusion of flavors, with kimchi adding a nice punch of spice and acidity. If using store-bought tortillas, this comes together in a snap—but of course, fresh tortillas reign supreme.
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You Need

8 quesadillas
  • 2 tsp unsalted butter
  • 1 1/2 cups frozen or fresh corn kernels
  • 1/4 cup gluten-free kimchi, chopped
  • 1 tsp gluten-free miso paste
  • 1-2 scallions, chopped, more for garnish (optional)
  • 2 tbsp mayo
  • a couple drizzles of neutral cooking oil, as needed
  • 1 cup shredded mozzarella
  • 8 (5") corn tortillas
  • hot sauce (optional)

    • How To

    1. Preheat a small to medium pan over medium heat.
    2. Add butter and swirl it around until the bottom of the pan is coated. Add corn and kimchi, then sauté for 2 to 3 minutes, until the corn is just tender and beginning to turn golden.
    3. Stir in the miso and scallions, then lower the heat to medium-low. Sauté for another minute or two, until the miso paste is evenly distributed and the scallions have softened. Turn off the heat and mix in the mayo.
    4. Preheat a large pan over medium heat.
    5. Add a drizzle of neutral cooking oil and swirl it around until the bottom of the pan is coated. In batches, add 2 to 3 tortillas to the pan, then add about 1/8 of the shredded mozzarella and corn mixture onto each tortilla. Once the tortillas are warm and pliable, after about 30 seconds, fold them in half with a spatula and press down gently to form quesadillas. Fry each side for about 1 to 2 minutes, until golden brown and delicious.
    6. Serve immediately with more chopped scallions, plus kimchi and hot sauce on the side.