Summer Shrimp Quesadilla is a great recipe to make in the summer using fresh corn on the cob. You could make this with canned or frozen corn but the real star of the recipe is the fresh sweet corn.
The flavorful filling is made with shrimp, corn, tomatoes, onion, garlic and cilantro. It comes together in just a few minutes and is delicious with mozzarella cheese melted inside the tortillas.
This is a recipe that will only keep getting better as the summer progresses and fresh local sweet corn and tomatoes are both at their peak. It’s fun and easy like summer should be!
If you are a fan of quesadilla, check out Black Bean Pepper Quesadilla, Loaded Chicken Quesadilla, and Chicken Enchilada Quesadilla and Leftover Turkey Quesadilla.
In a large skillet melt the butter over medium low heat. Add the onion, corn and garlic. Sauté 2 minutes. Add the tomato and sauté 3 minutes. Stir in the shrimp, lemon juice, cilantro and salt. Sauté 3 minutes. Remove from heat. Place one tortilla in a skillet at a time. If you have a larger griddle, place up to 4 if it is large enough. Top each tortilla with ¼ cup of the mozzarella. Spread it out so you are covering the tortilla evenly. Spoon ½ cup of the shrimp mixture over the cheese making sure to cover evenly. Place another ¼ cup mozzarella over the shrimp mixture, evenly. Over medium low heat cook on one side until the cheese melts. Flip the tortilla over and cook on the other side until all of the cheese melts. Remove from the skillet and slice each quesadilla into four wedges. Can be served with avocado crema and salsa. 
Summer Shrimp Quesadilla
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2 comments
This looks delicious!
Thank you. It is one of my favorite recipes!