Spicy Shrimp With Corn and Quesadillas

Photo by Kana Okada
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 310 calories
    • Calories 37 calories from fat
    • Fat 17 g
    • Sat Fat 5 g
    • Cholesterol 185 mg
    • Sodium 611 mg
    • Protein 30 g
    • Carbohydrate 36 g
    • Sugar 4 g
    • Fiber 3 g


  1. Check 5 ears fresh corn
  2. Check 6 scallions (white and light green parts), thinly sliced
  3. Check 1teaspoon fresh thyme
  4. Check kosher salt and pepper
  5. Check 1tablespoon ancho or some other chili powder
  6. Check 1/4teaspoon cayenne pepper
  7. Check 2tablespoons olive oil
  8. Check 1pound large shrimp, peeled and deveined
  9. Check 1/2cup grated Monterey Jack
  10. Check 2 large flour tortillas


  1. Cut the corn kernels from the cobs. Combine them in a bowl with the scallions, thyme, ¼ teaspoon salt, and 1/8 teaspoon pepper. Set aside.
  2. In a medium bowl, combine the chili powder, cayenne, oil, and ½ teaspoon salt. Add the shrimp and toss to coat.
  3. Heat grill or grill pan to medium and cook the shrimp, turning once, until cooked through, about 4 minutes.
  4. Meanwhile, sprinkle the cheese over half of each tortilla. Fold them over and grill, turning once, until the cheese melts and the tortillas are crisp, about 2 minutes.
  5. Transfer the quesadillas to a cutting board and cut into wedges.
  6. Divide the shrimp and corn among plates and serve with the quesadillas.