Go Back
+ servings
Print Recipe
5 from 1 vote

Corn zucchini blossom quesadillas

These corn zucchini blossom quesadillas take less than 30 minutes to cook and make a nourishing and delicious weeknight meal.
Prep Time10 mins
Cook Time30 mins
Course: Dinner
Cuisine: Mexican
Servings: 4 servings
Author: Vy Tran



  • 8 inch flour tortillas
  • 2 cups Oaxaca cheese, grated
  • 1 cup fresh corn kernels
  • 16-20 zucchini blossoms, stamen removed
  • salt and pepper
  • 1 tablespoon olive oil

For serving

  • mango salsa (optional)
  • mango guacamole (optional)
  • ½ cup queso fresco (optional)
  • ½ cup sour cream or crema Mexicana
  • 2 tbsps cilantro, chopped
  • lime wedges
  • 2 Serrano peppers, thinly sliced
  • your favorite hot sauce


  • Lay 4 tortillas on a work surface. Spread about ½ cup of cheese over each tortilla. Top with ¼ cup of corn and 4-5 zucchini blossoms.
  • Season with salt and pepper. Top with the remaining tortillas, pressing down to make a sandwich.
  • Heat a skillet over medium heat.
  • Place the quesadilla in the skillet and cook for 3-4 minutes until cheese is melted and tortilla begins to brown and crisp in spots (turn down the heat if needed).
  • Flip the quesadilla over with a spatula and continue cooking for another 2-3 minutes.
  • Transfer the quesadilla to a plate and repeat with remaining quesadillas.
  • Cut the quesadillas into quarters and transfer them to a serving platter.
  • Serve the quesadillas immediately with queso fresco, cilantro, lime wedges, Serrano peppers, hot sauces or mango salsa.