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If you're searching for a delicious and spicy vegetarian dish that brings together vibrant flavors and textures, look no further than Spicy Grilled Corn Quesadillas. This enticing recipe combines the sweetness of fresh corn with the kick of jalapeños, all enveloped in warm, gooey cheese. Quesadillas have long been celebrated for their versatility, allowing for endless customization based on personal taste preferences and available ingredients. Whether you’re hosting a summer gathering or preparing a casual weeknight dinner, these quesadillas are sure to impress.

Spicy Grilled Corn Quesadillas

Discover the deliciousness of Spicy Grilled Corn Quesadillas! This vibrant vegetarian dish combines sweet corn, spicy jalapeños, and gooey cheese for a flavorful experience that’s perfect for any occasion. With easy preparation and the flexibility to customize, these quesadillas highlight fresh ingredients and mouthwatering spices. Ideal for gatherings or a cozy dinner at home, they are sure to impress family and friends alike. Get ready to enjoy a delightful burst of flavors!
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Ingredients
  

2 cups fresh corn kernels (about 4 ears of corn)

1 cup diced red bell pepper

1 cup diced onion

2 jalapeños, seeded and finely chopped

2 cups shredded cheese (cheddar, Monterey Jack, or a blend)

1 tsp cumin powder

1 tsp smoked paprika

Salt and pepper to taste

4 large flour tortillas

2 tbsp olive oil (for grilling)

Fresh cilantro, chopped (for garnish)

Sour cream or guacamole (for serving)

Instructions
 

Preparation of Corn: If using fresh corn, grill the ears of corn on a preheated grill for about 10 minutes, turning occasionally until charred. Let cool, then cut the kernels off the cob. Alternatively, use canned corn, drained and rinsed.

    Sauté the Vegetables: In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the onion, red bell pepper, and jalapeños. Sauté until the vegetables are soft and slightly caramelized, about 5-7 minutes. Season with cumin, smoked paprika, salt, and pepper.

      Combine Ingredients: In a large bowl, mix the grilled corn with the sautéed vegetables. Add 1.5 cups of shredded cheese and stir until combined.

        Assemble Quesadillas: Heat a clean skillet or griddle over medium heat and add the remaining tablespoon of olive oil. Place one tortilla in the skillet, and evenly spread a portion of the corn and cheese mixture over half of the tortilla. Fold the tortilla in half and press down gently.

          Grill: Cook for about 4-5 minutes on one side until golden and crispy. Carefully flip the quesadilla and cook for another 4-5 minutes until the other side is golden and the cheese is melting.

            Repeat: Remove the cooked quesadilla from the skillet and repeat the process with the remaining tortillas and filling.

              Serve: Cut the quesadillas into wedges. Garnish with chopped cilantro. Serve with sour cream or guacamole on the side.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4