One of my favorite things about mid summer is the mounds and mounds of fresh corn that start showing up in the markets. And each vendor or store has its own special deal 2 for a $1, 5 for $4, by 20 ears of corn get a free watermelon. Whatever it takes to turn over the goods so there’s room for the next harvest. When it starts coming corn rolls in fast.
So, all you can do is load up as much as corn as you can carry, make room in the fridge and invite the neighborhood over to help eat it all. (Plus you know they’ll be inviting you over next week for the same thing!) There are so many ways to cook fresh corn. Some folks like to get real fancy with it sprinkling cumin or some other spice, or using some special kind of butter. You can cook it in the husk on the grill, or have a shucking gathering on the porch and boil the ears up in a big pot. Whichever way they’re cooked I love to slather on some butter and generously sprinkle the ear with salt and fresh ground black pepper – the heat from the cob and pepper makes my lips tingle. I’m a typewriter corn eater. I eat in straight lines across the cob slowly making my way around. You know you have your assured technique too!
For about three days we had two trash bags holding about 10 ears of fresh corn each on the porch. Once again the Lord’s Acre Intern had returned from his other job in Georgia with an abundant bounty for us to make use of. We ate several meals of corn on the cob slowly whittling away at the stash.
But honestly I was tired of having to pick the corn out of my teeth the entire next day. So I decided to go a different route with the last five ears. Roasted Corn Quesadillas it is. Once again this is a recipe you can adapt with whatever you have around the house. Its good for clearing out the fridge!
Roasted Corn Quesadillas adapted from Food Network
makes about 12 quesadillas, yummy with sour cream and homemade guacamole
- 5 ears fresh corn on the cob, shucked
- 4 tablespoons olive oil
- 2 jalapenos, seeded and minced
- 1 red onion, diced
- 1 can black beans
- 2 small to medium tomatoes, diced
- 1 jar diced roasted red bell peppers, chopped
- 1 1/2 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 teaspoon ground cumin
- 1 medium bunch freshly chopped cilantro leaves
- 16 oz Cheddar (or more if you like), shredded
- 24 corn tortillas
1. Preheat grill to high.
2. Over medium flame roast corn on the grill. Let cool and cut kernels off cob.
3. Preheat oven to 375 degrees F.
4. In a medium saute pan over medium-high heat, add olive oil, jalapenos, red onions, and black beans. Saute until the onions are translucent. Add the tomatoes, corn kernels and roasted bell pepper. Stir and saute for 3 minutes and add salt, pepper, cumin and cilantro (to taste). Remove the pan from heat and let rest.
5. Evenly distribute vegetable mixture and cheeses among 4 tortillas. Top with remaining tortillas. (I sprayed the pan and the tops of the quesadillas with oil to make them crispier)
6. Place tortillas on a baking sheet and place in the oven. Cook for about 10 minutes, until cheeses have melted and the quesadillas are warmed through.