Sweet Corn and Goat Cheese Quesadillas Recipe

1. 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.

2. Transfer to a small bowl and toss with butter, ½ teaspoon of salt, and ¼ teaspoon of freshly cracked black pepper to combine.

3. 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.

4. 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.

5. 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.

To Assemble:

1. 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.

2. Cook for 2 minutes and then, using a spatula, gently flip it to the other side. Repeat the process with the remaining tortillas.

3. Slice into thirds and serve. Enjoy!