Weeknight Cooking

Grilled Corn and Summer Squash Quesadillas

August 11, 2014

For those nights when you get home hungry, stressed, and impatient, Hangry is here to help. Each Monday, Kendra Vaculin will share quick, exciting meals that anyone can make -- whether you're in your first apartment or feeding a hangry family.

Today: Grilled vegetable quesadillas, for those of us without a grill.

Grilled Zucchini and Corn Quesadillas

Shop the Story

Oh little lines of black from the grill, oh subtle summery char, how dearly I do love thee. I want you on my chicken, I refuse hot dogs without you, and when you mark my vegetables, the heavens erupt in song. Do you hear that, char? Those are angels, and they are singing the “Oh Happy Day” arrangement from Sister Act 2. The angels like Whoopi Goldberg.

I know it feels like I’ve neglected you this summer, char. But I promise it isn’t my fault. At my parents’ house in California there is a barbecue the size of a Jetta in the backyard, so grilled food is as easy to come by as clean laundry -- with just as negligible an effort on my part. Like all suburban dads before him, my father readily stands before the behemoth, flipping meat. But no such fiery meal-maker is available to me in New York City, where a Jetta couldn't even fit into my bedroom. If I want to see you, char, I am going to have to get creative.

Grilled Zucchini and Corn Quesadillas

Luckily, stovetop grilling is actually very simple, particularly with corn. Armed with tongs and no fear, blackened vegetable victory will soon be yours. Naturally, the follow-up move is cheese.

More: Another cheesy filling for your tortillas? Diana Kennedy's scrambled ricotta.

As was astutely mentioned to me recently, very wasted frat boys regularly knock quesadillas out of the park. You are neither wasted (I hope) nor a frat boy (well, probably not), so your success is guaranteed. Plus, now you have grilled corn! Are you kidding me? You're so close to a melty meal that even I can taste it. 

Grilled Corn and Zucchini Quesadillas

Makes 4

2 ears of corn
8 mini tortillas
1 heaping cup shredded pepper jack cheese
1 small zucchini, sliced into 1/4 inch-thick rounds
4 ounces goat cheese

Freshly ground pepper
Tomatillo salsa (homemade or store-bought), for serving

See the recipe (and save it and print it) here.

Photos by James Ransom

Order now

A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

Order now

See what other Food52 readers are saying.

A fan of female driven comedies, a good beat, your hair today, and making foods for friends.

1 Comment

Ellen S. August 13, 2014
I'm going to try making this with roasted New Mexico-style green chilies (substituting them for the squash).