Preparation time: 20min

Cooking time: 20min

Number of servings: 4

Prepare corn in a fun and dynamic way.

With this recipe, you’re able to throw a bunch of fun and delicious flavours together to make one awesome Mexican night at your house. It’s also a way to enjoy fresh corn on the cob, off the cob.

Instructions:

Shave the kernels of corn from the cobs and mix them together with the scallions, thyme, ¼ teaspoon salt, and ⅛ teaspoon pepper. Put to the side as you prepare your spices: in a medium sized bowl, add together the chilli powder, cayenne, oil and ½ teaspoon salt. Throw in the shrimp and stir so shrimp are liberally covered. Set grill to medium heat and cook the shrimp mixture. Turn it once until full cooked. This should take about 4 minutes.

While that cooks, sprinkle the Monterey Jack cheese over half of each tortilla. Then fold them and grill, turning over once to cook the other side, until the cheese begins to melt and the tortillas turn brown. This should only take a couple of minutes.

Finally, remove the quesadillas from the grill and cut them into wedges. Serve alongside portions of the shrimp and corn.