Cheesy Charred-Corn Breakfast Quesadillas with Pico

Serves 4 · 12 min prep · 18 min cook

Ingredients

• 2 cups fresh sweet corn kernels
• 2 tbsp olive oil
• 6 large eggs
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 tsp chili powder
• 1 1/2 cups shredded Monterey Jack cheese
• 4 large flour tortillas
• 1 large heirloom tomato, diced
• 1/4 cup red onion, finely diced
• 3 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1/3 cup sour cream
• 1 tbsp butter or oil for pan

Instructions

1. 1Heat a large cast-iron skillet or griddle over medium-high heat. Add the olive oil and fresh sweet corn kernels. Cook without stirring for 2 minutes, then toss until kernels are lightly charred in spots, 4 to 5 minutes total. Transfer corn to a bowl and wipe the skillet.
2. 2In a separate bowl, whisk the eggs with salt, black pepper, and chili powder until frothy.
3. 3Return the skillet to medium heat with a little butter or oil. Pour in the eggs and gently scramble, pushing soft curds from the edges toward the center, until just set but still moist, 2 to 3 minutes. Fold in the charred corn and remove from heat.
4. 4Lay the flour tortillas flat. Sprinkle half the shredded Monterey Jack on one half of each tortilla. Divide the egg-corn scramble evenly over the cheese, then top with remaining cheese. Fold tortillas in half to close.
5. 5Wipe the skillet clean and set over medium heat. Cook the quesadillas two at a time until the bottoms are golden and crisp and cheese melts, about 2 to 3 minutes per side. Press gently with a spatula.
6. 6While quesadillas cook, stir together the diced heirloom tomato, red onion, cilantro, lime juice, and salt for a quick pico.
7. 7Transfer quesadillas to a cutting board and rest 1 minute, then slice each into three wedges.
8. 8Serve hot with the fresh tomato pico and dollops of sour cream on the side.