Roasted Corn and Oaxacan Cheese Quesadillas with Pickled Red Onions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 25 min Cook: 20 min Serves 4 Mexican cuisine 390 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Remove from skillet and keep warm. Repeat with remaining tortillas, cheese, and corn, adding more butter to the pan as needed.
  6. 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.

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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.

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