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When I made these sweet corn quesadillas, I thought about how to make them and decided on simple. I went over a list of ingredients in my head. I could add black beans, shrimp, or a dozen different spices. But then the flavor of the corn would be lost. If I was using frozen corn, I would definitely have added other things to this, but when you get some good sweet corn, you want it to the star of the show. And at least where I am, summer means lots and lots of corn.
So I made a very simple corn relish. Bell peppers, a few seasonings, cilantro, and lime juice. Oh, and the shucked corn from the sweet corn I got in my Imperfect Foods box last week. (You can get $20 for trying it here by the way!)
I had some pretty basic flour tortillas and shredded pepper jack cheese then topped them off with sour cream and hot sauce. And they were delicious. Sweet, spicy, and fresh all wrapped in a golden brown buttery tortilla. Delicious sweet corn quesadillas less than 15 minutes and virtually no cleanup.
Making a quesadilla is a lot like making a grilled cheese. To get your tortilla nice and brown instead of burnt, you need lots of butter, and low heat. Too high and your cheese won’t melt until your tortilla burns. I also use one tortilla at a time and fold in half in the skillet instead of two. It’s much easier. It doesn’t take too long that way, and the results are a crisp buttery exterior with gooey melted cheese inside. A bit of sour cream helped balance the heat, and some hot sauce because, well, hot sauce makes everything better in my book. Perfect with a margarita, some chips and salsa, or as an appetizer to taco night.
Sweet Corn and Pepper Jack Quesadillas
These sweet corn quesadillas are easy weeknight meal that lets the sweet flavor of in season corn on the cob shine. Perfect for a quick dinner or easy lunch.