Grilled Corn, Zucchini, and Black Bean Quesadillas
4.7
(8)
Photo by Chelsea Kyle, and Ali Nardi
Cooking corn this way adds a depth of flavor from the husk and keeps the kernels from drying out. Tossed together with zucchini and scallions, these quesadillas make for a super-satisfying vegetarian dinner.
Cooks' Note
You can also use a grill pan for this recipe. Wipe pan with vegetable oil-soaked paper towels and heat over medium-high. Grill corn, turning to cook evenly, until kernels are tender, about 20 minutes. Let corn steam in its husk 10 minutes, then shuck and cut kernels from cob. Transfer kernels to a large bowl.
Grill zucchini and scallions in grill pan until tender and lightly charred, 8–10 minutes. Coarsely chop zucchini and scallions, then toss with corn.
Recipe notes
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