SPICY SHRIMP WITH CORN AND QUESADILLAS

SPICY SHRIMP WITH CORN AND QUESADILLAS image

Yield 4 servings

Number Of Ingredients 10

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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

Steps:

Cut the corn kernels from the cobs. Combine them in a bowl with the scallions, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper; set aside. In a medium bowl, combine the chili powder, cayenne, oil, and 1/2 teaspoon salt. Add the shrimp and toss to coat. Heat a 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 in half 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 individual plates and serve with the quesadillas.