Name: Sweet Corn and Goat Cheese Quesadillas
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: 3 cups corn kernels, fresh, frozen, or canned -; 1 tablespoon butter -; 1 teaspoon kosher salt, divided -; 1/2 teaspoon freshly cracked black pepper -; 2 tablespoons olive oil -; 2 cups zucchini, diced no more than 1/2-inch thick -; 3 scallions, chopped, green parts included -; 4 ounces goat cheese, slightly softened -; 1/2 cup large basil leaves, packed loosely -; 4 8-inch flour tortillas (or 6 to 8 6-inch corn tortillas) -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Sweet Corn and Goat Cheese Quesadillas

1. 3 cups corn kernels, fresh, frozen, or canned -

2. 1 tablespoon butter -

3. 1 teaspoon kosher salt, divided -

4. 1/2 teaspoon freshly cracked black pepper -

5. 2 tablespoons olive oil -

6. 2 cups zucchini, diced no more than 1/2-inch thick -

7. 3 scallions, chopped, green parts included -

8. 4 ounces goat cheese, slightly softened -

9. 1/2 cup large basil leaves, packed loosely -

10. 4 8-inch flour tortillas (or 6 to 8 6-inch corn tortillas) -

How to cook deliciously - Sweet Corn and Goat Cheese Quesadillas

1. Stage

Brown the corn: Cook the corn over medium heat in dry pan until it starts to brown and smell a bit like popcorn—this should take about 5 to 7 minutes. Keep a close eye on it; you don’t want it to burn. Transfer to a small bowl and toss with butter, 1/2 teaspoon salt, and 1/4 teaspoon freshly cracked black pepper to combine.

2. Stage

Cook the zucchini: Still on medium heat, add olive oil to the pan, along with the zucchini, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 3 to 4 minutes until the zucchini softens a little bit. Add the chopped scallions and cook for another minute or two, until they soften, too. Turn off the heat and add the corn back into the pan. Stir to combine.

3. Stage

Assemble and cook the quesadilla: Heat a grill pan or cast iron skillet over medium heat. Add a teaspoon or so of olive oil and add the tortilla once the oil starts to shimmer a bit. (Alternately, you can remove the veggies to a bowl and then cook the quesadillas in the same skillet.) Spread about a tablespoon or two of softened goat cheese on half of the tortilla. Add the zucchini, corn, and scallion mix evenly on top of the goat cheese, and top with a few basil leaves. Fold the tortilla over. Cook for a couple of minutes and then, using a spatula, gently flip it to the other side.

4. Stage

Serve: Slice into thirds and serve. Repeat the process with the remaining tortillas. Quesadillas are best eaten immediately, while hot. Serve with fresh pico de gallo , chopped avocado, or other accompaniments of your choice.