Author Notes: We learned the technique of dry roasting corn from Mark Miller's book on tacos, and since then we can't get enough of it - it really brings out the flavor and sweetness of the corn. Here we combine it with tangy goat cheese and a little more sweetness from the caramelized onions for a tasty lunch or light dinner/ —Foxes
ear of corn
of a medium white onion
cup grated pepper jack cheese
ounces chevre or other soft goat cheese
ten inch flour tortillas
Vegetable oil, for cooking
- Remove the corn kernels from the cob. Heat a large skillet over medium high heat, and put the kernels in it. Cook, stirring and shaking frequently, until the kernels are slightly browned and smell fragrant (about 10 minutes). Remove from the skillet and set aside.
- Next, cut the onion into thin slices. Heat some vegetable oil in a pot over medium heat and add the onions with some salt and pepper. Cook, stirring occasionally, while the onions soften and brown. Deglaze the pan as needed with a splash of water, white wine, or stock (splash the liquid in and then use it to scrape the browned bits off the bottom of the pan). Continue until the onions are a deep golden brown (20 to 30 minutes). Remove and set aside.
- Heat about a teaspoon of vegetable oil in a large skillet over medium heat, and spread the oil out across the bottom. Lay the first tortilla in the pan.
- Sprinkle the tortilla with half the pepper jack cheese (this cheese is just here to hold the quesadilla together, since the goat cheese does not really melt).
- Distribute the corn, onion, and dollops of the goat cheese evenly across the tortilla, then add the rest of the pepper jack.
- Put the second tortilla on top.
- Cook until the bottom tortilla has browned (about five minutes), then carefully flip it over (we find that two spatulas does the job well). Cook until the other side is browned (3-4 minutes), remove, and serve.