Name: Corn and potato quesadillas with green salsa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 corn cob, husks and silk removed; 150 gm (1¼ cups) coarsely grated manchego; 150 gm (1¼ cups) coarsely grated smoked cheddar; 1 tsp smoked sweet paprika, plus extra to serve; 400 gm desiree potatoes, peeled and cut into 1cm dice; 8 corn tortillas; Green salsa; 1½ cups (firmly packed) coriander; 1½ cups (firmly packed) flat-leaf parsley; 150 ml extra-virgin olive oil; 2 tbsp sherry vinegar, or to taste; 2 tbsp lime juice, or to taste; 3 garlic cloves, finely grated; 1 tsp cumin seeds, crushed; 1 tsp coriander seeds, crushed; 1 tsp fennel seeds, crushed

Corn and potato quesadillas with green salsa

These tasty quesadillas are vegetarian but meat can easily be added to the recipe to keep carnivores happy. Serve for dinner, lunch or as a party snack.

Serves 4

Prep

10M

Cook

20M

Total

30M

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 barbecue.

Ingredients

1 corn cob, husks and silk removed

150 gm (1¼ cups) coarsely grated manchego

150 gm (1¼ cups) coarsely grated smoked cheddar

1 tsp smoked sweet paprika, plus extra to serve

400 gm desiree potatoes, peeled and cut into 1cm dice

8 corn tortillas

Green salsa

1½ cups (firmly packed) coriander

1½ cups (firmly packed) flat-leaf parsley

150 ml extra-virgin olive oil

2 tbsp sherry vinegar, or to taste

2 tbsp lime juice, or to taste

3 garlic cloves, finely grated

1 tsp cumin seeds, crushed

1 tsp coriander seeds, crushed

1 tsp fennel seeds, crushed

Method

Main

1.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.

2.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.

3.For salsa, process ingredients in a blender until smooth and season to taste. Salsa keeps refrigerated for a month.

4.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.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Emma Knowles