Fire up the grill for easy quesadillas stuffed with grilled corn and marinated shrimp. The grilled corn makes all the difference for this light and simple dinner that everyone will love.
I have a house full of guinea pigs this week and have had a blast trying out new things on them. They have all been good sports about trying something new and waiting for me to take photos!. This has been one of our favorites. What makes this stand out is the grilled corn. I have cooked corn on the grill before cooking it in the husks, but I was never that impressed. This time I put just a little butter, salt and pepper on it and wrapped it in foil, cooking it for about 30 minutes. I let it cool a bit and cut it off the cob. It had the best flavor and this wasn’t even local corn. I also grilled the scallions but it was the corn that makes these so delicious. The shrimp was seasoned with lime and chili powder and topped with pepper jack cheese.
Everyone assembled them per their preference. Once assembled, I folded them over and placed them on the grill for a few minutes until the cheese melted. Now I will be adding grilled corn to everything. I can’t wait for the local corn to ripen so that I can freeze a batch. This would be great in soup this winter.
If you want something besides burgers for your Memorial day cook-out try these. You can assemble everything in advance and just put them on the grill for a few minutes before serving. We had ours with guacamole and chips.
If you are pressed for time, pre-cook the corn wrapped in plastic wrap in the microwave until almost tender and then place on the grill for just a few minutes.
Adapted from Seriously Delish
PrintGrilled Quesadillas with Shrimp and Corn
Fire up the grill for easy quesadillas stuffed with grilled corn and marinated shrimp. The grilled corn makes all the difference for this light and simple dinner that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6-8 1x
- Cuisine: entree
Ingredients
- 6 scallions
- 1 tablespoon olive oil
- 1 lb shrimp, cooked and peeled
- 1 lime , zest and juice
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ cup salt
- ¼ teaspoon pepper
- 6–8 tortilla
- 8 ounces pepper jack cheese, shredded
- 2 ears corn, grilled
Instructions
- To grill corn, rub with a little butter and salt and pepper and wrap each ear in foil. Place on medium-high heat of grill. Cook for about 30 minutes or until done, rotating every 5-10 minutes. The corn should be a little brown. Let cool and remove from ear.
- Place whole scallions on grill and cook for 5 minutes until browned. Let cool and slice and discard ends.
- Place cooked shrimp in a bowl and add lime zest, juice, and seasonings. Toss to combine.
- Place tortilla on flat surface and on half of the tortilla, add cheese, shrimp mixture, scallions and corn. Fold in half and carefully place on the grill. Let cook until cheese has melted turning once.
Notes
You can pre-cook the corn wrapped in plastic wrap in the microwave and place on the grill for the last few minutes if you’re in a hurry.
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