Corn quesadillas with tomato and avocado salsa

Corn quesadillas with tomato and avocado salsa, corn recipe, brought to you by Woman's Day

  • 20 mins preparation
  • 10 mins cooking
  • Makes 8
  • Print


Corn quesadillas
  • 420 gram can corn kernels, drained
  • 1 red capsicum, seeded, finely chopped
  • 1/2 cup grated tasty cheese
  • 1 red chilli, seeded, finely chopped
  • 8 flour tortillas
  • olive oil
Tomato and avocado salsa
  • 1 avocado, peeled, chopped
  • 1 tomato, finely chopped
  • 1/3 small red onion, finely chopped
  • 1/2 cup roughly chopped coriander
  • 1 tablespoon lemon juice


Corn quesadillas with tomato and avocado salsa
  • 1
    Preheat a barbecue grill on medium.
  • 2
    In a bowl, combine corn, capsicum, cheese and chilli. Mix well.
  • 3
    Lightly brush (or spray) a tortilla with oil. Place oiled side down on a board. Cover half the tortilla with 1/3 cup of corn mixture. Fold over to enclose.
  • 4
    Make the Tomato and Avocado Salsa using method below.
  • 5
    Carefully place filled tortilla onto grill. Cook for 1-2 minutes, each side, until golden brown and the cheese has melted. Repeat with remaining tortillas and corn mixture. Serve in wedges with salsa, garnished with coriander leaves, if liked.
Tomato and avocado salsa
  • 6
    Combine all ingredients. Season to taste.


The size of your barbecue will determine how many quesadillas can be cooked at the same time.

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