Serves: 4

An easy and versatile salad that can be transformed for the seasons. Swap out the toppings for in-season ingredients. Make it a meal by adding chicken, steak, or salmon on top. 


  • 1 tbsp olive oil
  • 3 ears of fresh sweet corn
    cut off the cob
  • ½ diced onion
  • 1 diced poblano pepper
    (or any pepper of your choosing
  • 1 cup shredded pepperjack cheese
  • 1 cup monterey jack or cheddar cheese
  • 8-8” flour tortillas
  • 2 tbsp butter

Optional Toppings:

  • Fresh Cilantro
  • Salsa
  • Sour Cream
  • Guacamole


  1. In a medium skillet over medium heat, add olive oil. Once warm, add the diced onion and pepper. Cook for 5 minutes until tender.
  2. Add sweet corn to the onion and pepper mixture and cook for another 5-7 minutes until corn starts to turn slightly brown from the caramelization of the sugar.
  3. Remove filling mixture from the skillet and place in a bowl.
  4. Use butter to lightly butter one side of each tortilla.
  5. Place 1 tortilla butter side down in the skillet over low-medium heat.
  6. Add ¼-⅓ cup of the filling mixture and ¼ cup of each cheese to the tortilla. Place a 2nd tortilla, butter side up on the top.
  7. Allow cheese to begin melting (about 3-5 minutes) before flipping the quesadilla over to cook the other side. Cook 2nd side until cheese is melted and tortilla is slightly browned.
  8. Repeat for remaining tortillas.
  9. Top with your choice of fresh cilantro, salsa, sour cream, and guacamole.