Roasted Corn and Oaxacan Cheese Quesadillas with Pickled Red Onions
Toasted tortillas filled with sweet roasted corn and melty Oaxacan cheese, served alongside tangy pickled red onions for a perfect balance. This mexican-inspired vegetarian (vegetarian) ready in about 45 minutes pairs (from about 3 ears) fresh corn kernels, Oaxacan cheese, shredded, large all-purpose flour tortillas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups (from about 3 ears) fresh corn kernels
- 1 1/2 cups Oaxacan cheese, shredded
- 6 large all-purpose flour tortillas
- 1 medium red onion, thinly sliced
- 1/2 cup white vinegar
- 1/2 cup water
- 1 tbsp granulated sugar
- 1 tsp salt
- 2 tbsp unsalted butter
- 1 tbsp olive oil
Instructions
- Step 1: Preheat oven to 425°F. Toss 2 cups fresh corn kernels with 1 tbsp olive oil and spread evenly on a baking sheet. Roast for 15 minutes, stirring halfway, until corn is golden and slightly charred.
- Step 2: Meanwhile, combine 1/2 cup white vinegar, 1/2 cup water, 1 tbsp granulated sugar, 1 tsp salt, and 1 medium thinly sliced red onion in a jar. Stir and let sit at room temperature for at least 20 minutes to pickle.
- Step 3: Heat a large skillet over medium heat and melt 1 tbsp unsalted butter. Place 1 large flour tortilla in the skillet, sprinkle evenly with 1/4 cup shredded Oaxacan cheese, 1/3 cup roasted corn kernels, then another 1/4 cup cheese. Top with a second tortilla.
- Step 4: Cook for 3-4 minutes until the bottom tortilla is golden and cheese begins to melt. Carefully flip quesadilla and cook an additional 3 minutes until golden and cheese is fully melted.
- Step 5: Remove from skillet and keep warm. Repeat with remaining tortillas, cheese, and corn, adding more butter to the pan as needed.
- Step 6: Cut quesadillas into wedges and serve with pickled red onions on the side for a bright, crunchy contrast to the cheesy, smoky filling.
Frequently asked questions
How long does Roasted Corn and Oaxacan Cheese Quesadillas with Pickled Red Onions take to make?
Total time is about 45 minutes (25 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Corn and Oaxacan Cheese Quesadillas with Pickled Red Onions?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep oaxacan cheese, shredded from drying out.
Can I substitute ingredients in Roasted Corn and Oaxacan Cheese Quesadillas with Pickled Red Onions?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Corn and Oaxacan Cheese Quesadillas with Pickled Red Onions for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Roasted Corn and Oaxacan Cheese Quesadillas with Pickled Red Onions vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Perfect for a weeknight dinner. The corn and cheese combination is divine, and the pickled onions add the perfect crunch.
- ★★★★★
The pickled onions were the star! My family loved the balance of sweet and tangy with the creamy cheese.
- ★★★★☆
Great recipe! The Oaxacan cheese gave a wonderful depth, but the quesadillas took longer to cook than expected.
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