Roasted Corn and Herbed Goat Cheese Quesadilla

One of my most favorite things in the world of food is goat cheese. I’ve mentioned it a few times in the last couple of weeks and I have something awesome planned for goat cheese in the near future.

Anyway, I’m not really sure what inspired this recipe other than being hungry and loving corn, goat cheese, and quesadillas. It’s really easy (and inexact, as my recipes tend to be) and very tasty.

This is what I did:

2 c.-ish of corn kernels (frozen-defrosted okay)
2 oz.-ish herbed goat cheese, room temperature (or regular or some other flavor. Whatever you like is awesome.)
2 small corn tortillas
Olive oil





In a medium saucepan, dry roast the corn over medium heat until browned spots appear on all sides, about 5 minutes. Set aside.

Spread warm goat cheese over one side of the corn tortilla. Sprinkle on corn, reserving a few for garnish and cover with other tortilla. I would’ve had more corn for mine, but I kept eating it because it’s just that good. Corn is awesome.

Heat a bit of olive oil in the same saucepan over medium-low heat. Gently place quesadilla in warmed oil and cook until browned on both sides, about 5-8 minutes each. Goat cheese takes a bit longer to warm up than other cheeses, so the medium-low heat is to make sure the tortilla doesn’t burn while the cheese is warming up.



Slide gently off pan and onto plate. Garnish with remaining corn and a few sprinkles of goat cheese. Serve immediately. This is a great appetizer or, if you’re like me and don’t want to share any of that delicious goat cheese, light meal, especially with some salad greens. Yum!