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Sweet Corn and Goat Cheese Quesadillas
Sweet Corn and Goat Cheese Quesadillas
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Delicious quesadilla with sweet corn, zucchini, tangy goat cheese, and fresh basil - perfect for a quick and easy summer meal.
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)
Instructions:
  • Brown the corn in a dry pan over medium heat until it starts to smell like popcorn, about 5 to 7 minutes. Be careful not to burn it. Transfer the corn to a small bowl and mix with butter, 1/2 teaspoon salt, and 1/4 teaspoon freshly cracked black pepper.
  • Sauté the zucchini: Heat olive oil in a pan over medium heat, then add zucchini, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 3 to 4 minutes until the zucchini slightly softens. Add chopped scallions and cook for an additional minute or two until they also soften. Remove from heat and mix in the corn. Stir well to combine.
  • Prepare and cook the quesadilla: Heat a grill pan or cast iron skillet over medium heat with a teaspoon of olive oil. Once the oil shimmers, place the tortilla in the pan. Spread softened goat cheese on half of the tortilla. Layer zucchini, corn, and scallion mix evenly over the cheese, then add a few basil leaves. Fold the tortilla in half and cook briefly until crisp, then gently flip it with a spatula.
  • To serve, slice the quesadillas into thirds and enjoy while still hot. Pair with fresh pico de gallo, chopped avocado, or your favorite accompaniments.

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