Rating: 3.5 stars
11 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
  • 11 Ratings

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Credit: Kana Okada

Recipe Summary

total:
20 mins
hands-on:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • In a medium bowl, combine the chili powder, cayenne, oil, and ½ teaspoon salt. Add the shrimp and toss to coat.

  • Heat grill or grill pan to medium and cook the shrimp, turning once, until cooked through, about 4 minutes.

  • 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.

  • Transfer the quesadillas to a cutting board and cut into wedges.

  • Divide the shrimp and corn among plates and serve with the quesadillas.

Nutrition Facts

310 calories; calories from fat 37%; fat 17g; saturated fat 5g; cholesterol 185mg; sodium 611mg; carbohydrates 36g; fiber 3g; sugars 4g; protein 30g.
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