Sweet Corn and Goat Cheese Quesadillas Recipe

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Kathryn Byrd Modified: March 22, 2022
Sweet Corn and Goat Cheese Quesadillas Recipe

How To Make Sweet Corn and Goat Cheese Quesadillas

Cook a quick and satisfying 30-minute meal with these goat cheese quesadillas that comes with zucchini, corn, and basil wrapped in a warm tortilla.

Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes



  • 3cupscorn kernels,fresh, frozen, or canned
  • 1tbspbutter
  • 1tspkosher salt,divided
  • ½tspfreshly cracked black pepper
  • 2tbspolive oil
  • 2cupszucchini,diced no more than ½ inch thick
  • 3scallions,chopped, green parts included
  • 4ozgoat cheese,slightly softened
  • ½cuplarge basil leaves,packed loosely
  • 4flour tortillas,(8-inch or eight 6-inch tortillas), corn tortillas


  1. Cook the corn over medium heat in a dry pan for 6 to 7 minutes until it starts to brown and smell a bit like popcorn.

  2. Transfer to a small bowl and toss with butter, ½ teaspoon of salt, and ¼ teaspoon of freshly cracked black pepper to combine.

  3. Still on medium heat, add olive oil to the pan, along with the zucchini, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Cook for 3 to 4 minutes until the zucchini softens a little bit.

  4. Add the chopped scallions and cook for another 1 to 2 minutes until they soften, too. Turn off the heat and add the corn back into the pan. Stir to combine.

  5. Heat a grill pan or cast-iron skillet over medium heat. Add 1 teaspoon or so of olive oil and add the tortilla once the oil starts to shimmer a bit. Alternately, remove the vegetables to a bowl and then cook the quesadillas in the same skillet.

To Assemble:

  1. Spread about 1 tablespoon or 2 of softened goat cheese on half of the tortilla. Add the zucchini, corn, and scallion mix evenly on top of the goat cheese. Top with a few basil leaves, then fold the tortilla over.

  2. Cook for 2 minutes and then, using a spatula, gently flip it to the other side. Repeat the process with the remaining tortillas.

  3. Slice into thirds and serve. Enjoy!

Recipe Notes

Quesadillas are best eaten immediately while hot. Serve with fresh pico de gallo, chopped avocado, or other accompaniments of choice.


  • Calories: 229.97kcal
  • Fat: 10.54g
  • Saturated Fat: 3.85g
  • Trans Fat: 0.06g
  • Monounsaturated Fat: 4.61g
  • Polyunsaturated Fat: 1.29g
  • Carbohydrates: 27.29g
  • Fiber: 2.49g
  • Sugar: 3.34g
  • Protein: 7.07g
  • Cholesterol: 10.34mg
  • Sodium: 314.83mg
  • Calcium: 76.05mg
  • Potassium: 287.05mg
  • Iron: 1.58mg
  • Vitamin A: 70.22µg
  • Vitamin C: 6.94mg
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