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.
Make the relish by combining all of the ingredients in a mixing bowl. Mix well.
To make the quesadillas, heat a large skillet over medium low heat. Add a pat of butter.
Add one tortilla to the skillet. Spoon half of the relish inside and then half the cheese. Use tongs to fold the tortilla in half.
Add the other tortilla to the pan and add the rest of the relish and cheese to the side touching the pan. Fold in half.
Cover the pan and let cook for about a minute. Lift lid, and carefully flip the quesadillas.
Continue to cook until both sides are browned and cheese is melted.
Transfer to a cutting board and slice into wedges. Serve with sour cream and hot sauce.
Notes
Storing leftovers: These are best made right before eating.Variations: You can add shrimp, beans, or other vegetables, but adding too much detracts from the flavor of the corn.Pairs well with:Rose Water Margarita, Roasted Garlic Lemon Yogurt Dip, Beyond Tacos