As a born and raised Texan, I spent many a Saturday in the scorching heat, bargaining at flea markets. Where else can you get a personalized belt buckle, car speakers and a puppy? Of course, a trip to the flea market would not be complete without enjoying some Elote. This unpretentious, Mexican street food is grilled, then brushed with mayo and sprinkled with queso fresco and chili powder.
That spicy and savory treat inspired me to make these Elote Quesadillas. I used Pure Luck's creamy goat feta and smokey Scamorza, mixed with traditional Elote ingredients. Enjoy with an ice cold beer or Mexican coke.
2 ears corn with husks on
1 teaspoon chili powder
1 teaspoon coarse ground pepper, or to taste
2 tablespoons mayonaise
12 small flour tortillas
Heat oven to 350. With husks still on, roast corn in oven for 30 minutes. Let cool to touch, remove husks and cut kernels off the cob. Transfer corn to a mixing bowl. Add crumbled feta, grated Scamorza, chili powder, pepper and mayo. Mix to combine. Butter one side of each tortilla. Sandwich the corn and cheese mixture between tortillas. Heat a cast iron or non-stick skillet to medium-high heat. Cook quesadillas until golden brown on both sides and cheese is melted. Slice and serve.
* Yields 6 personal size quesadillas