Cheesy Charred Corn Quesadillas
with Zesty Soured Cream and Salad
- Milk
- Cereals containing gluten
Looking for a quick and tasty midweek dinner option? Try cooking up our Cheesy Charred Corn Quesadillas in just 20-25 minutes for a delicious and speedy meal. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.
Ingredients
160 grams
Sweetcorn
1 unit(s)
Onion
60 grams
Mature Cheddar Cheese
(Contains: Milk)
50 grams
Greek Style Salad Cheese
(Contains: Milk)
1 unit(s)
Lime
1 sachet(s)
Central American Style Spice Mix
3.96 unit(s)
Plain Taco Tortillas
(Contains: Cereals containing gluten)
1 unit(s)
Medium Tomato
75 grams
Soured Cream
(Contains: Milk)
50 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Drain the sweetcorn in a sieve. Halve, peel and chop the onion into small pieces.
c) Heat a drizzle of oil in a large frying pan on high heat.
d) Once hot, add the onion and corn. Fry until softened and starting to char, 5-6 mins. Stir only twice during this time.
a) Meanwhile, grate the Cheddar cheese. Crumble the Greek style salad cheese. Zest and halve the lime.
b) Once the veg is cooked, remove from the heat and stir through the Central American style spice mix.
c) Add the spiced veg, both cheeses and half the lime zest to a medium bowl. Mix together well.
d) Taste and season with salt and pepper if needed.
a) Lay the tortillas (2 per person) onto a lightly oiled baking tray and spoon the cheesy veg filling onto one half of each one.
b) Fold the other side over to make a semi-circle. Press down to keep together.
c) Rub a little oil over the top of each one, then bake on the top shelf of your oven until golden, 5-7 mins.
a) While the quesadillas bake, cut the tomato into 1cm chunks.
b) Wipe out the (now empty) filling bowl.
c) In the clean bowl, mix the sugar and olive oil for the dressing (see pantry for both amounts) with a squeeze of lime juice. Season with salt and pepper.
d) Add the tomato to the dressing and set aside until serving.
a) In a small bowl, mix together the soured cream and remaining lime zest.
b) Taste and season with salt and pepper if needed.
a) When the quesadillas are ready, add the baby leaves to the tomato bowl and toss to coat in the dressing.
b) Plate up your quesadillas with the salad alongside.
c) Dollop the zesty soured cream alongside to finish.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The spiced filling and charred corn are well received, though some find the overall flavour a little mild or one-dimensional without extra additions.
- Ease of prep: Quick and straightforward to pull together on a weeknight, though the quesadillas can be tricky to fold and tend to fall apart when eating.
- Suggestions: Adding black beans, kidney beans, or butter beans boosts both flavour and substance; a red pepper or extra cheese also helps round out the filling. If the spice mix feels overpowering, try using half the amount and supplementing with coriander, paprika, and a little extra lime juice.
- Next-day meals: Leftovers work well as a packed lunch the following day, and some found the recipe generous enough to stretch across two sittings.
- Portions: The filling can run short relative to the number of tortillas provided, so consider bulking it out with beans or an extra vegetable to make it more satisfying as a main meal.
- Salad: The radish and rocket salad divides opinion; those who find it too bitter may prefer swapping rocket for regular leaves or skipping the sugar in the dressing.
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