Photo: Randy Mayor; Styling: Leigh Ann Ross
Total Time
24 Mins
4 servings (serving size: 4 wedges and 2 tablespoons salsa)

Browning the corn caramelizes its sugars and deepens the taste of this dish. If you have fresh cilantro on hand, chop two tablespoons and stir it into the salsa.

How to Make It

Step 1

Heat a large nonstick skillet over medium-high heat. Add corn; sauté 2 minutes or until browned. Place corn in a small bowl. Add goat cheese to corn; stir until well blended. Divide corn mixture evenly among 4 tortillas; spread to within 1/4 inch of sides. Sprinkle each tortilla with 1 tablespoon green onions. Drizzle each with 1 1/2 teaspoons salsa; top with remaining 4 tortillas.

Step 2

Heat pan over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 1 1/2 minutes on each side or until golden. Remove from pan; keep warm. Wipe pan clean with paper towels; recoat with cooking spray. Repeat procedure with remaining quesadillas. Cut each quesadilla into 4 wedges. Serve with remaining 8 tablespoons salsa.

Ratings & Reviews

Great weeknight summer meal

April 18, 2016
These are easy and quick to put together. I used frozen corn but would use fresh when in season. I love the combination of flavored. Cooked over a hot cast iron grill top and the tortillas had a great roasted flavor.

Great quick meal

May 13, 2015
These went together so quickly on a busy night we had time left over to actually sit an enjoy our meal.  The flavors work great together.  I hate to alter a dish but sometime you need to use up what's in the house.  We used flour tortillas because I had them to use up, they were great still.

sterlingfink's Review

August 11, 2014
Just the thing for a hot summer night. Easy and cheap to put together and they take barely any time on the stovetop, so the house doesn't heat up. I had some leftover fried chicken from the deli which I skinned and shredded and added to the mix (to appease my meat-loving husband) but I think they would have been just fine without. The corn is sweet, the goat cheese is savory and tangy (I used Woolwich chevrai), and the tortillas get just a little crispy. The serving size hit the spot, but left to my own devices I could have eaten a dozen.

Conshycook's Review

June 19, 2013
I was disappointed. The goat cheese didn't add much. Quesadillas are normally made with Monterey Jack and cheddar for a reason... I realize that now. These were ok tasting but didn't hold together well and didn't have more flavor than one i would've whipped up on my own with spices, cheese and chicken. Sorry. I won't be making again.

noelle71's Review

April 20, 2013

carolfitz's Review

January 25, 2013
Supereasy and very good. Goat is a nice low-cal upgrade from usual quesadilla cheeses. Started with frozen corn, then followed recipe. Served with refried black beans and CL's spicy shrimp tacos. The taco recipe included a salsa verde that worked with the quesadillas. Also had some Frontera chipotle salsa on the table for a hotter option.

LutzCat's Review

May 29, 2012
We prefer these with flour tortillas rather than corn. The goat cheese adds just the right amount of tang to the roasted corn. Great "finger food" for a party.

rumnougat01's Review

November 06, 2011
This is great - salty, sweet, spicy. I fixed it for a special occasion with rice and black beans and it was a big hit.

ejutkiew's Review

February 26, 2011
I love this dish! It's quick and easy and VERY tasty. Even my husband - who does not like meals without meat - loves this dish.

michellefries's Review

February 05, 2011
Really very tasty, I loved the green onion and will add more next time. It was a big hit with my 5-year old minus the onion and salsa.