Spicy Shrimp with Corn and Quesadillas

  • 4-5 ears fresh corn
  • 6 scallions (white and light green parts), thinly sliced
  • 1 teaspoon fresh thyme
  • kosher salt and pepper
  • 1 tablespoon ancho or some other chili powder
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • 1 pound large shrimp, peeled and deveined
  • 1/2 cup grated Monterey Jack
  • 2 large flour tortillas

Cut the corn kernels from the cobs. Combine them in a bowl with the scallions, thyme, ¼ teaspoon salt, and 1/8 teaspoon pepper. Set aside. In a medium bowl, combine the chili powder, cayenne, oil, and ½ teaspoon salt. Add the shrimp and toss to coat. Heat grill or grill pan to medium and cook the shrimp, turning once, until cooked through, about 4 minutes. Meanwhile, sprinkle the cheese over half of each tortilla. Fold them over and grill, turning once, until the cheese melts and the tortillas are crisp, about 2 minutes. Transfer the quesadillas to a cutting board and cut into wedges .Divide the shrimp and corn among plates and serve with the quesadillas.

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