Add bacon or chorizo to these tasty quesadillas
to keep the carnivores happy. The green salsa works with just about
anything; make extra to have on hand for your next
1corn cob, husks and silk removedOlive oil, for drizzling150 gm(1¼ cups) coarsely grated Manchego150 gm(1¼ cups) coarsely grated smoked cheddar1 tspsmoked sweet paprika, plus extra to serve400 gmDesiree potatoes, peeled and cut into 1cm dice8corn tortillasLime wedges, to serveGreen salsa1½ cups(firmly packed) coriander1½ cups(firmly packed) flat-leaf parsley150 mlextra-virgin olive oil2 tbspsherry vinegar, or to taste2 tbsplime juice, or to taste3garlic cloves, finely grated1 tspcumin seeds, crushed1 tspcoriander seeds, crushed1 tspfennel seeds, crushed
Heat a char-grill pan or barbecue to high heat. Drizzle corn with oil, then grill, turning occasionally, until charred (5-8 minutes). Cool briefly, then slice off kernels and combine in a bowl with cheeses and paprika and season to taste.
Meanwhile, cook potato in boiling salted water until tender (3-5 minutes), drain and crush with a fork. Combine with corn mixture and season to taste.
For salsa, process ingredients in a blender until smooth and season to taste. Salsa keeps refrigerated for a month.
Return pan or barbecue to high heat. Spread 4 tortillas with corn mixture, sandwich with remaining tortillas and grill in batches, turning once, until golden and cheese melts (1-2 minutes each side). Cover with foil to keep warm while you cook remaining quesadillas. Cut into quarters and serve with green salsa and lime wedges.