Food & Cooking Recipes Appetizers Fresh Vegetable Quesadillas with Corn Relish 3.8 (19) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Servings: 4 Using raw vegetables in these grilled quesadillas yields a crisp-tender texture and a decidedly fresh flavor perfect for a hot day. Plus, it's a great way to save time. Ingredients 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 ½ 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 Directions 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. Cook's Notes Combining a range of colorful vegetables ensures a wide variety of tastes and a good sampling of nutrients. Rate it Print