Corn and Ricotta Quesadillas

Corn and Ricotta Quesadillas

This Blend of Ricotta and sweet corn make for a wonderful quesadilla filling. The corn is packed with a delicious sweetness, complementing the creaminess of the ricotta cheese. It’s the ideal meal to put together for the kiddos when you only have so much time in the day.

  • Servings: 4 Tortillas
  • Difficulty: easy
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4 Ears Sweet Corn

8 6-Inch Flour Tortillas

½ Cup Ricotta Cheese

½ Teaspoon Salt

½ Teaspoon Black Pepper

Fresh Basil, Minced


1.    Remove the corn kernels from the cobs.

2.    Place 4 tortillas on a work surface and spread an even layer of ricotta on each tortilla. Sprinkle with salt and pepper.

3.     Add corn kernels, pressing with the back of a spoon to flatten them into the ricotta. Top with a second tortilla.

4.    Heat a drizzle of canola oil in a large skillet. When hot, place one quesadilla into the pan and cook until golden brown, 1-2 minutes. Flip and brown the other side. Repeat with the remaining quesadillas.

5.    Garnish with fresh basil to serve. If you like, you can add a fried egg as well.

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