Summer is just about over. Actually, I hate to break it to you, it is over. Done. Finished. Kaput. While I'm pleased that the weather is starting to cool down, I will be sad to see a few quintessential signs of summer disappear, most notably fresh corn. Nothing beats an ear of sweet corn, slathered with butter and liberally sprinkled with salt. I would go so far to say that the experience of chomping on an ear of corn is well worth the nuisance of picking your teeth for hours after dinner.
While I've certainly had my share of corn this summer, I'm not ready to say goodbye. And taste is not the only reason: you can easily make an affordable meal out of a few ears. This week my supermarket, the Soviet Safeway ("long lines and empty shelves"), had local corn on sale: eight ears for 88 cents. Score! I placed eight in my basket, not sure what I would do with them when I got home. Turns out I had tortillas in my refrigerator. So I decided it was time for corn quesadillas.
6 ears of corn
1 red onion
a handful of cilantro, chopped
1 cup shredded sharp cheddar
8 flour tortillas
2 tablespoon of butter
Kosher salt to for sprinkling
1. Bring a big pot of water to a rolling boil. Boil shucked corn in a covered pot for about 5 minutes.
2. Meanwhile, chop the onion, heat a pan on medium heat, add a dash of olive oil and sauteé it until softened and browned.
3. When corn is done, use a large knife to slice the kernels off the ear. Combine onion and corn; add a handful of chopped cilantro.
4. Scoop 2 tablespoons of the corn mixture onto one half of the tortilla. Prepare all eight and line them up on your counter.
5. Heat a stainless steel pan on medium heat, add a slice of butter and a sprinkle of kosher salt, then place open face tortilla in the pan. Fry until browned. Repeat for all eight tortillas.
6. Now add cheddar cheese, fold the tortilla, and place in the a preheated oven at 350 degrees. Bake until cheese is melted and the tortilla is crispy.
7. Serve with sour cream, fresh salsa, and, if you have it, guacamole.
