• prep: 45 min
• cook: 55 min
• total: 1 hr 40 min

servings:

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.

• 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)
• 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
• 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)

Click Here For Step-By-Step Instructions