PREP TIME: 10 mins
COOK TIME:15 mins
- 3 cups fresh corn kernels
- 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
- Cook the corn over medium heat in dry pan until it starts to brown & 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 & toss with butter, 1/2 teaspoon salt, & 1/4 teaspoon freshly cracked black pepper to combine.
- Still on medium heat, add olive oil to the pan, along with the zucchini, 1/2 teaspoon salt, & 1/4 teaspoon black pepper. Cook for 3 to 4 minutes until the zucchini softens a little bit.
- Add the chopped scallions & cook for another minute or two, until they soften, too. Turn off the heat & add the corn back into the pan. Stir to combine.
- Heat a grill pan or cast iron skillet over medium heat. Add a teaspoon of olive oil & 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, & scallion mix evenly on top of the goat cheese, & top with a few basil leaves. Fold the tortilla over. Cook for a couple of minutes & then, using a spatula, gently flip it to the other side.
- Slice into thirds & serve. Repeat the process with the remaining tortillas. Quesadillas are best eaten immediately, while hot.
- Serve with fresh pico de gallo or chopped avocado.