Featured Recipes

---

Ingredients:

• 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

Directions:

• 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.

Hint:

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.