- 1 tablespoon olive oil, plus more for grates
- 4 ears corn (husks and silks removed), or 1 package (10 ounces) frozen corn kernels, thawed
- 1 bunch scallions, half of bunch thinly sliced, other half cut into 2-inch lengths
- 1 tablespoon fresh lime juice
- Coarse salt and ground pepper
- 4 flour tortillas (10-inch)
- 1 1/2 cups shredded Monterey Jack cheese (6 ounces)
- 1 yellow squash, halved crosswise and thinly sliced lengthwise
- 1 orange bell pepper (ribs and seeds removed), thinly sliced
- Heat grill to low; lightly oil grates. Cut off tip of each cob. One at a time, stand each ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels (you should have about 2 cups). Discard cobs.
- Add sliced scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss to combine. Set corn relish aside.
- Place tortillas on a work surface. Dividing evenly, sprinkle half the cheese on bottom half of each tortilla. Top with squash, bell pepper, scallion pieces, and remaining cheese; season with salt and pepper. Fold top half of tortillas over filling to close.
- Grill quesadillas, turning once, until browned in spots and cheese has melted, 6 to 8 minutes. Cut into wedges; serve immediately with corn relish.
Combining a range of colorful vegetables ensures a wide variety of tastes and a good sampling of nutrients.