Caramelized Corn, Zucchini, and Vidalia Filling

Grilled Ancho Shrimp Filling
Photo: Lisa Hubbard
3 cups

Couple this quesadilla filling with Chihuahua cheese and our Tomatillo and Roasted Poblano Salsa.


  • 1 teaspoon olive oil

  • 1 teaspoon minced garlic (1 large clove)

  • 1 Vidalia onion, thinly sliced lengthwise into slivers

  • 3 ears corn, cut from the cob

  • ½ pound baby zucchini, cut into ¼-inch-thick rounds

  • Salt and freshly ground pepper


  1. Heat a medium saute pan over medium heat. Add oil, garlic, and Vidalia onion, and saute until translucent, about 5 minutes.

  2. Add corn, zucchini, and 1/4 to 1/2 cup water, and cook, stirring occasionally, until tender and caramelized, about 10 minutes. Season with salt and pepper.

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