Active Time

　　45 minutes

　　Total Time

　　55 minutes

　　Cooking corn this way adds a depth of flavor from the husk and keeps the kernels from drying out. Tossed together with zucchini and scallions, these quesadillas make for a super-satisfying vegetarian dinner.

　　

Ingredients

Serves 4

　　

For the grilled vegetables:

2 ears of corn, unshucked

　　1 medium zucchini, halved lengthwise

　　2 tablespoons olive oil, divided

　　Kosher salt and freshly ground black pepper

　　1 bunch scallions (reserve 1 scallion for salsa)

　　

For the salsa:

1 avocado, diced

　　1 scallion, thinly sliced

　　1/2 pint (1 cup) cherry tomatoes, coarsely chopped

　　2 tablespoons coarsely chopped fresh cilantro

　　2 tablespoons fresh lime juice

　　1/2 teaspoon kosher salt

　　Pinch of cayenne pepper

　　

For the quesadillas:

4 (8-inch) flour tortillas

　　1 1/2 cups shredded Monterey Jack cheese

　　1 (15-ounce) can black beans, drained, rinsed

　　2 tablespoons vegetable oil, divided

　　Cilantro leaves with tender stems (for serving)

　　Lime wedges (for serving)

　　

Grill the vegetables:

Step 1

Prepare a grill for medium-high, direct heat, preferably with hardwood or hardwood charcoal. Grill corn over direct heat, turning to cook evenly, until kernels are tender, about 20 minutes. Let corn steam in its husk 10 minutes, then shuck and cut kernels from cob. Transfer kernels to a large bowl.

　　

Step 2

While corn is grilling, brush cut sides of zucchini with 1 Tbsp. olive oil, then sprinkle with salt and pepper. Toss scallions with remaining 1 Tbsp. olive oil and a pinch of salt and pepper. Grill zucchini and scallions over direct heat, turning occasionally, until tender and lightly charred, 8–10 minutes. Let cool slightly. Coarsely chop zucchini and scallions, then toss with corn. Season with salt and pepper.

　　

Make the salsa:

Step 3

Combine avocado, scallion, tomatoes, cilantro, lime juice, salt, and cayenne in a medium bowl.

　　

Assemble the quesadillas:

Step 4

Arrange tortillas on a work surface. Dividing evenly, layer cheese, then beans, then grilled vegetables on one side of each tortilla. Fold tortillas in half to create half-moons.

　　

Step 5

Heat 1 Tbsp. vegetable oil in a large heavy skillet over medium-low until hot, then cook 2 tortillas, turning once, until cheese is melted and tortillas are brown, 1–2 minutes per side. Transfer quesadillas to serving plates, then cook remaining tortillas with remaining oil. Sprinkle quesadillas with cilantro leaves and serve with salsa and lime wedges alongside.

　　

Do Ahead

Step 6

Vegetables can be grilled, covered, and chilled for up to 3 days.

　　Cooks' Note

　　You can also use a grill pan for this recipe. Wipe pan with vegetable oil-soaked paper towels and heat over medium-high. Grill corn, turning to cook evenly, until kernels are tender, about 20 minutes. Let corn steam in its husk 10 minutes, then shuck and cut kernels from cob. Transfer kernels to a large bowl.

　　Grill zucchini and scallions in grill pan until tender and lightly charred, 8–10 minutes. Coarsely chop zucchini and scallions, then toss with corn.