These quesadillas are full of spicy sriracha lime roasted corn, refried black beans and tangy goat cheese to pull it all together. They're crispy on the outside and perfectly creamy on the inside. Load them up with sour cream and fresh cilantro and you've got the perfect meal!
Shuck your corn and then slice the corn kernels off of the ears of corn with a sharp knife. Rinse corn thoroughly. Set aside.
Heat a non stick skillet on medium high heat. Add the butter and let it melt down. Add corn, and salt and pepper to taste. Cook for about 3-5 minutes or until juicy and done. Once done, stir in the sriracha and lime juice. Set aside.
Heat your refried beans. Schmear a big spoonful of beans on one side of both tortillas, then, to one of the tortillas, add a heaping tablespoon or two of the roasted corn, along with half of the goat cheese. Drizzle extra sriracha if you want if extra spicy! Close the quesadilla together with the two sides with beans smushed together.
Heat up your skillet with about a teaspoon of olive oil on medium heat. Place your quesadilla in the skillet and cook on each side for about 2-3 minutes, or until golden brown and crispy.
Repeat these instructions to make another. Garnish with sour cream and cilantro. Enjoy immediately!
You can use canned corn in this recipe, I just preferred using fresh since it's in season! Use about 1/2 cup of corn or more.