Featured Recipes
Smoky Corn Quesadillas
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.
