Featured Recipes

Smoky Corn Quesadillas


  • 1/4 cup fresh corn kernels (from half a medium ear)
  • 1/2 cup grated Monterey Jack cheese 
  • 2 Tbsp chopped fresh cilantro
  • 1/2 tsp smoked paprika
  • dash Kosher salt
  • 2  7-8 inch flour tortillas
  • 2 tsp vegetable oil
  • Lime wedges and sour cream, for serving


  • In a medium bowl, combine the corn, Monterey Jack cheese, cilantro, paprika, and 1/8 tsp salt.
  • Divide the  mixture between the tortillas, scattering it over half of each.  Fold the tortillas in half.
  • Heat the oil in a heavy duty 10 inch skillet over medium heat until shimmering. Add the quesadillas and cook until browned and crisp on the bottom, about 1 minute.  Flip and continue to cook until browned and crisp on the other side, 1 minute more.  Let cool slightly, cut into wedges, and serve with lime wedges and sour cream.


There's no need to precook the corn kernels, as the raw kernels will lend a juicy sweetness and crisp crunch. The smoky flavour comes from the smoked paprika.

When preparing the corn mixture feel free to add other ingredients of your choice.