Vegan Fresh Veggie Grilled Quesadillas with Corn Relish


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Jun 4, 2012
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  • 1 tablespoon olive oil, plus more for grates
  • 4 ears corn (husks and silks removed), or 1 package (10 ounces) frozen corn kernels, thawed
  • 1 bunch scallions, half of bunch thinly sliced, other half cut into 2-inch lengths
  • 1 tablespoon fresh lime juice
  • Coarse salt and ground pepper
  • 4 flour tortillas (10-inch)
  • 1 1/2 cups shredded Daiya pepperjack
  • 1 yellow squash, halved crosswise and thinly sliced lengthwise
  • 1 orange bell pepper (ribs and seeds removed), thinly sliced
  • Assemble quesadillas:
  1. Heat grill to low; lightly oil grates. For fresh corn, off tip of each cob. One at a time, stand each ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels (you should have about 2 cups). Discard cobs. If using frozen corn,drain well in large colander and pat dry with paper towels.
  2. Add sliced scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss to combine. Set corn relish aside.
  3. Place tortillas on a work surface. Dividing evenly, sprinkle half the cheese on bottom half of each tortilla. Top with squash, bell pepper, scallion pieces, and remaining cheese; season with salt and pepper. Fold top half of tortillas over filling to close.
  4. Grill quesadillas, turning once, until browned in spots and cheese has melted, 6 to 8 minutes. Cut into wedges; serve immediately with corn relish.
  5. The corn relish is much tastier of made ahead of time and allowed to set in fridge for at least 2 hours or overnight.
  6. The quesadillas may also be prepared stovetop on a hot griddle if grilling is not desired (or,if you're living in south Texas, it's just too dang hot to grill).