Green Tomato and Pickled Corn Quesadilla

I am not giving up on summer.  Sure the temperatures have gotten unusually cool and the trees are just barely starting to turn color but as long as I see those farm stands o the side of the road selling corn, it's summer.  In order to preserve that seasonal favorite and extend summer days a few weeks longer, a quick pickle recipe was in order.  Adding it to a quesadilla along with thinly sliced green cherry tomatoes from the garden turned out to be a delicious combination.

Pickled Corn

Green Tomato and Pickled Corn Quesadilla

For pickled corn:

  • 2 cups of cooked corn, about 2-3 ears
  • 1 small shallot, thinly sliced
  • 1 jalapeño diced with seeds removed for a milder version.
  • 1/2 c white vinegar
  • 3/4 c water
  • 2 tsp kosher salt
  • 1 tsp sugar

Into a heatproof jar, place the corn, jalapeño and shallot.  In a small saucepan add the vinegar, salt, sugar and water. Bring to boil and pour over the contents of the jar.  If your pan does not have a pour spout, you can take it over to the sink and pour it into a Pyrex container with a spout for ease of adding to the jar.  Let cool on the counter then cover and put in the refrigerator. .  Keep in refrigerator up to one month.

For the quesadilla:

  • 1 10 inch tortilla
  • 1 large egg
  • 6 thin slices of green tomato, enough to cover one half of the tortilla
  • 3 T of pickled corn, drained
  • 1/2 c shredded cheddar cheese

Scramble egg and add to a  6" frying pan that has been set on high heat.  Once you add the egg to the pan, turn down to medium low and cook for an additional 2 minutes.  

In a 11" pan or larger, place the tortilla and turn on the heat to medium. Carefully add the ingredients to one half, of the tortilla in this order:  1/4 c of cheese, corn, green onion, egg (fold in half) and remaining cheese. Fold the tortilla over and flip over after 2 minutes.  Allow the other side to cook another 2 minutes until the tortilla is crisp and the contents warmed through.  Slice and serve immediately.  

Green Tomato and Pickled Corn Quesadilla