Ingredients
3cupscorn kernels,fresh, frozen, or canned
1tbspbutter
1tspkosher salt,divided
½tspfreshly cracked black pepper
2tbspolive oil
2cupszucchini,diced no more than ½ inch thick
3scallions,chopped, green parts included
4ozgoat cheese,slightly softened
½cuplarge basil leaves,packed loosely
4flour tortillas,(8-inch or eight 6-inch tortillas), corn tortillas
Preparation
Cook the corn over medium heat in a dry pan for 6 to 7 minutes until it starts to brown and smell a bit like popcorn.
Transfer to a small bowl and toss with butter, ½ teaspoon of salt, and ¼ teaspoon of freshly cracked black pepper to combine.
Still on medium heat, add olive oil to the pan, along with the zucchini, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Cook for 3 to 4 minutes until the zucchini softens a little bit.
Add the chopped scallions and cook for another 1 to 2 minutes until they soften, too. Turn off the heat and add the corn back into the pan. Stir to combine.
Heat a grill pan or cast-iron skillet over medium heat. Add 1 teaspoon or so of olive oil and add the tortilla once the oil starts to shimmer a bit. Alternately, remove the vegetables to a bowl and then cook the quesadillas in the same skillet.
Spread about 1 tablespoon or 2 of softened goat cheese on half of the tortilla. Add the zucchini, corn, and scallion mix evenly on top of the goat cheese. Top with a few basil leaves, then fold the tortilla over.
Cook for 2 minutes and then, using a spatula, gently flip it to the other side. Repeat the process with the remaining tortillas.
Slice into thirds and serve. Enjoy!
