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.
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.