There’s no need to precook the corn kernels for these simple, satisfying quesadillas. As long as you use fresh corn, the raw kernels will lend a bit of juicy sweetness and a crisp crunch. The smoky flavor comes from smoked paprika.
In a medium bowl, combine the corn, Monterey Jack, 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.
Serve the quesadillas with Black Bean Salad with Mango, Citrus & Crunchy Jicama on the side.
nutrition information (per serving):
sat fat g
Photo: Scott Phillips