This recipe is just right if you're looking to go meatless. Put some fresh corn on the grill and let it roast then place in between homemade tortillas with gooey Monterey Jack cheese. Don't forget to serve with guacamole and salsa on the side.
This recipe is by Leah Eskin and was originally published in the Chicago Tribune.
- 2 ears fresh corn, shucked
- Canola oil
- 1/2 Cup hot water
- 1/4 Teaspoon salt
- 1 Cup masa harina
- 3/4 Cups grated Monterey Jack cheese
Step 1: Build or spark a hot fire. Rub both ears of corn with a little oil. Grill corn, turning regularly until kernels turn brilliant, plump and are charred here and there about 12-14 minutes. Shave kernels from cobs. Toss half in the blender; set aside the rest.
Step 2: Add 1/2 cup water and 1/4 teaspoon salt to the blender. Blend as smooth as possible.
Step 3: Measure 1 cup masa harina into a bowl. Pour in blended corn and knead to a soft dough that is not sticky (add a spoonful more masa harina if need be). Roll dough into 6 balls. Cover with plastic wrap and let rest 15 minutes.
Step 4: Heat a griddle or skillet over medium-high. Line a tortilla press with a square of plastic cut from a zip-top baggie. Set one dough ball on plastic. Cover with a second square of plastic and press into a 6-inch tortilla. Peel off top plastic. Flip the tortilla onto an open palm; peel off remaining plastic and set the tortilla onto the hot griddle.
Step 5: Spread 2 tablespoons cheese over the tortilla. Spread 2 tablespoons corn over cheese. When the bottom of the tortilla begins to brown (about 30 seconds), fold the tortilla in half, pressing edges together, and continue to cook, turning once, until cheese has melted and outside is crisp, about 2 minutes more.
Step 6: Slip quesadilla off the griddle and onto a baking sheet. Keep warm in a low oven. Repeat, shaping and crisping remaining quesadillas. Serve with salsa and guacamole.