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Corn & Zucchini Quesadillas

Mom's Test Kitchen
Course Main Dish
Servings 4


  • 1 can 11 ounces extra sweet corn niblets
  • 1 medium zucchini quartered & thinly sliced
  • 1 bunch cilantro roughly chopped
  • 1 jalapeno seeded & diced
  • juice from 2 small limes
  • about 2 tablespoons olive oil
  • 8 8-inch flour tortillas
  • 2 cups grated mozzarella cheese


  • To make the Zucchini Salsa: Add the corn kernels to a medium bowl. Add the zucchini, cilantro, jalapeno, lime juice, & olive oil. Season with salt and pepper and toss well to combine. Cover with a lid & refrigerate until ready to serve.
  • Brush one side of all tortillas with a small amount of butter; lay a tortilla, buttered side down, in a preheated skillet. Place a quarter of the filling on each tortilla, and sprinkle with a quarter of the cheese. Place the remaining tortillas on top, buttered side up; press down gently with a spatula to seal.
  • Saute until cheese has melted and tortillas are golden brown, turning once. Remove from the skillet & let cool slightly. To serve, slice each quesadilla into wedges.