I love meals that involve everyone in the house.
At the end of the day there is nothing more satisfying than loud chatter in the kitchen, while getting dinner ready. To me, that is the beauty of food. I am constantly awed by its ability to bring people together and put a smile on faces.
So in honour of the conviviality food fosters, I was inspired to share this recipe for corn quesadillas.
This recipe is particularly useful during lazy summer days when you don’t want to spend too much time in front of the stove labouring over a meal.
Get your friends, roommate or family members to help out and it becomes part of the entertainment. You know the mantra ‘many hands make light work’? It works like a charm in this situation.
There’s also great satisfaction in each one building their own quesadilla. If you want more chilli flakes, go ahead and add it. More cheese? Be my guest.
Reflecting the season’s sunny skies, corn is the star of the recipe. If you have time and don’t mind the effort, kernels fresh off a grilled cob would add a fantastic burst of flavour.
I defer to the frozen variety for the mere sake of convenience. It’s one of the staples in my freezer and I don’t have a grill. If you have any leftover chicken, chorizo or roasted vegetables hiding in the fridge, chop it up and add it on.
The simplicity of this recipe will make everyone feel like a bit of a pro in the kitchen. It’s easy enough to get the kids involved as well with either grating the cheese or divvying the filling up.
Don’t be surprised if it does become a family favourite. It ‘s also excellent as a party appetizer and can be doubled or tripled without any trouble. Rest assured your guests will be smiling after the first bite.
8 tortilla wraps (6 inches)
1 1/2 cup frozen corn
1 1/2 cup cheese, grated (I used cheddar)
2 green onions, sliced finely
2 tbs fresh coriander leaves, chopped finely
1 tsp chilli flakes (optional)
Salt and pepper to taste
Put the corn into a saucepan with water to cover. Turn the heat to its highest and bring to the boil. The corn cooks quickly so keep an eye on it. Start heating a frying pan on low.
In the meantime, grate the cheese and prep the vegetables. Place all the ingredients in the large bowl and toss together.
Dunk the cooked corn kernels into cold water and then add to the cheese and vegetable mixture. Mix well so the cheese is well distributed.
Place four tortillas on a large baking tray or cutting board. Divide the mixture amongst the four. Top with a second tortilla.
Increase the heat for the frying pan to medium.
Toast each quesadilla on both sides until lightly brown and crisp and the cheese had melted. Cut into quarters and serve with salsa.
NOTE: You can use any cheese but it should have melting ability. A pepper Jack or smoked mozzarella would also do nicely.