Corny Quesadillas
Active time: 10 minutes
Total time: 16 minutes
4 ears corn, husks and silk removed
1 package (10 ounce) corn tortillas (twelve 6-in. diameter)
8 ounces Colby-Jack cheese, shredded (2 cups)
Cut kernels off corn with a sharp paring knife. Lay 6 tortillas on work surface. Sprinkle with half the cheese; top with the corn, remaining cheese, then remaining tortillas.
Grill, turning quesadillas carefully with a wide spatula, about 3 minutes on each side until cheese melts.
Cut in quarters and serve warm.
Makes 8 servings.
Planning tip: Quesadillas can be assembled up to 4 hours ahead and grilled while a meat dish is resting.
Nutrition facts per serving: calories: 227; total fat: 10 g; saturated fat: 6 g; cholesterol: 25 mg; sodium: 254 mg; total carbohydrates: 25 g; dietary fiber: 3 g; protein: 10 g.
Mexican Salad
Active time: 15 minutes
Total time: 15 minutes
Dressing
1/4 C. olive oil
3 Tbsp. fresh lime juice
1 tsp. minced garlic
1 tsp. salt
1 tsp. pepper
Salad
3 C. raw or cooked fresh corn kernels
1 can (about 15 ounces) black beans, rinsed
3 ripe tomatoes, cut in chunks
1 each green and red bell pepper, chopped
1/3 C. chopped cilantro
For dressing: Mix oil, lime juice, garlic, salt and pepper in a 2 1/2-qt serving bowl.
Add remaining ingredients; toss gently to mix and coat.
Tip: The yield from 2 average ears of corn is 1 1/3 cups kernels. A neat way to cut corn off the cob is to put one end of a husked ear in the tube part of an angel food cake pan, then cut down the rows of kernels with a sharp knife. The ear is held steady and the kernels fall into the pan. Serve with sour cream and taco chips, or roll up in warmed flour tortillas.
Makes 8 cups.
Nutrition facts per serving: calories: 156; total fat: 8 g; saturated fat: 1 g; sodium: 391 mg; total carbohydrates: 20 g; dietary fiber: 4 g; protein 4 g.
Both recipes from womansday.com.