Corn and Squash Quesadillas

Ingredients:

• 2 medium ears sweet corn, husks removed
• 2 medium yellow summer squash, halved lengthwise
• 1/2 small sweet onion, cut into 1/4-inch slices
• 1 to 2 jalapeno peppers
• 1 tablespoon minced fresh basil
• 1-1/2 teaspoons minced fresh oregano
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 6 flour tortillas (8 inches), warmed
• 1 cup shredded Monterey Jack cheese
• 1 tablespoon canola oil

Instructions:

1. Grill corn, covered, over medium heat for 10 minutes; turn. Place the squash, onion and jalapenos on grill; cover and cook for 5-6 minutes on each side. When vegetables are cool enough to handle, remove corn from the cobs, chop the squash and onion, and seed and chop the jalapenos. Place in a large bowl.
2. Stir in the basil, oregano, garlic, salt and cumin. Place 1/2 cup filling on one side of each tortilla; sprinkle with cheese. Fold tortillas over filling. On a griddle or large skillet, cook quesadillas in oil over medium heat for 1-2 minutes on each side or until heated through. Cut into wedges.

https://www.tasteofhome.com/recipes/corn-n-squash-quesadillas/