Mexican Street Corn Quesadillas

Ingredients

• 340 g tin of sweetcorn (drained (285g drained weight))
• 1/2 tsp sunflower oil
• 50 g light mayonnaise
• 1/2 tbsp lime juice
• 40 g sliced jalapenos in brine (chopped)
• 1/4 tsp sea salt
• 1/4 tsp ancho chilli powder
• 120 g cheddar cheese (grated)
• 4 small corn quesadillas
• 20 g cheddar cheese (grated)
• 50 g light mayonnaise

Instructions

1. 1

   Add ½ tsp sunflower oil to a frying pan over a medium high heat. Add 285g corn to the pan and cook for 5 minutes or until it starts to char

2. 2

   Once the corn is charred, add to a bowl along with 50g light mayonnaise, ½ tbsp lime juice, 40g sliced jalapenos in brine, ¼ tsp sea salt and ¼ tsp ancho chilli powder. Mix to combine

3. 3

   Add 120g grated cheese and stir to combine. Set aside

4. 4

   Heat 4 corn tortillas directly over the fire on a gas hob or in a frying pan to warm through and char slightly

5. 5

   Divide the corn mixture and spread over half of each of the 4 corn quesadillas. Sprinkle 20g grated cheese over each quesadilla and fold over

6. 6

   Spread the outside of each quesadilla with 50g light mayonnaise

7. 7

   Fry in a pan for 1-2 minutes on each side until golden brown and the cheese has melted. Serve with your favourite toppings