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Looking for a simple yet satisfying dinner option? These Easy Corn and Cheese Burritos are the perfect solution for busy weeknights. Filled with sweet corn, gooey cheese, and fresh cilantro, they come together quickly and are sure to please the entire family. Serve them with your favorite salsa for an extra kick!
Why You’ll Love This Recipe
These burritos are not only tasty but also incredibly quick to make. With minimal ingredients and straightforward preparation, they are ideal for a last-minute dinner. Plus, they can be customized to suit your preferences.
- Quick and easy: Perfect for busy weeknights.
- Customizable: Add your favorite fillings or toppings.
- Kid-friendly: A hit with children and adults alike.
- Vegetarian option: A delicious meat-free meal.
Ingredients
- 1 cup sweet corn (frozen or fresh)
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- 4 large flour tortillas
- 1/2 cup salsa (for serving)
- 1 tablespoon olive oil
- Salt and pepper to taste
How to Make Corn and Cheese Burritos
- In a medium skillet, heat the olive oil over medium heat.
- Add the sweet corn to the skillet and sauté for about 3-4 minutes, until heated through. Season with salt and pepper to taste.
- Remove the skillet from heat and stir in the shredded cheddar cheese and chopped cilantro until well combined.
- Warm the flour tortillas in a separate skillet or microwave until pliable.
- Place a generous scoop of the corn and cheese mixture in the center of each tortilla.
- Fold in the sides of the tortilla, then roll it up tightly from the bottom to create a burrito.
- Optional: Place the burritos seam-side down in the skillet and cook for an additional 2-3 minutes on each side until golden brown and slightly crispy.
- Serve warm with salsa on the side.
Tips for the Best Results
- For added flavor, you can mix in some diced jalapeños or bell peppers with the corn.
- If you prefer a spicier version, use pepper jack cheese instead of cheddar.
- Make sure to warm the tortillas to prevent them from tearing when rolling.
Easy Variations
- Chicken or Beef: Add shredded cooked chicken or ground beef for a heartier filling.
- Black Beans: Mix in a can of drained black beans for extra protein and fiber.
- Guacamole: Top your burritos with guacamole for a creamy addition.
What to Serve With It
- A fresh green salad with lime vinaigrette
- Mexican rice or cilantro-lime rice
- Additional salsa or guacamole
- Sour cream or Greek yogurt for dipping
Storage and Reheating
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Store any leftover burritos in an airtight container in the refrigerator for up to 3 days. To reheat, wrap in a damp paper towel and microwave for 30-60 seconds, or until heated through. You can also crisp them up in a skillet for a few minutes.
Recipe Card
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings
Ingredients:
- 1 cup sweet corn (frozen or fresh)
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- 4 large flour tortillas
- 1/2 cup salsa (for serving)
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
- In a medium skillet, heat the olive oil over medium heat.
- Add the sweet corn to the skillet and sauté for about 3-4 minutes, until heated through. Season with salt and pepper to taste.
- Remove the skillet from heat and stir in the shredded cheddar cheese and chopped cilantro until well combined.
- Warm the flour tortillas in a separate skillet or microwave until pliable.
- Place a generous scoop of the corn and cheese mixture in the center of each tortilla.
- Fold in the sides of the tortilla, then roll it up tightly from the bottom to create a burrito.
- Optional: Place the burritos seam-side down in the skillet and cook for an additional 2-3 minutes on each side until golden brown and slightly crispy.
- Serve warm with salsa on the side.
Notes: Customize with additional ingredients like chicken or black beans if desired.
