“This is a good dinner.” Hallelujah, praise the stove…a teenager complimented the quesadillas. And I pulled it together in less than 30 minutes, though I cheated on the corn.
I like quesadillas because you can pretty much cater to any taste. Plus it’s a great way to use leftovers. In my case the spinach was set to expire. I knew I could get it into them if I jammed some other favorites around the greens. In this case mushrooms, onions, and lighter fat cheese. Adding leftover roast beef to the most avid carnivore’s quesadilla was pure genius (thank you). I pulled a Martha recipe, but feel free to find your own inspiration. There is nothing I won’t throw with cheese into tortillas.
Btw…this recipe calls for baking the quesadillas. Feel free to “burn” ’em in a skillet.
As for the side…my friend Barbara Sibley, chef and owner of La Palapa Cocina Mexicana gave me the recipe and the queso mix when she came on my radio show. I just reduced the portions and cut the corn off the cob for lazy eaters.
Elote del Mercado
Roast Corn on the Cob Seasoned with Lime, Mayonnaise, Queso Cotija and Chile Piquín
12 ears of corn on the cob, partially husked
3 qt water
2 T sugar
2 T salt
2 limes cut in half
½ cup of Mayonnaise
½ cup grated queso añejo, parmesan or ricotta salata may be substituted
1 teaspoon chile piquín powder
1 teaspoon spanish paprika
1. In a shallow bowl mix the queso añejo, chile piquín and spanish paprika and set aside.
2. Remove the outer leaves from each ear of corn, leaving a single layer of corn husks protecting the corn kernels.
3. In a 8 quart stock pot bring 3 quarts of water to boil. Add the sugar and salt.
4. Boil the corn in the water for approximately 8 minutes or until corn is cooked.
5. Remove from the water and drain well. Wrap each corn cob with aluminum foil and place on the grill turning every three minutes. Gill 6 minutes or until the kernels are lightly browned. Remove from heat and unwrap.
6. The corn husks may then be pulled down to create a “handle” with which to hold the corn.
7. Rub a lime over all the kernels. Then using a pastry brush, brush the kernels with mayonnaise. Sprinkle the mayonnaise with the queso and chile mixture.