Spicy Shrimp With Corn And Quesadillas

• 5 ears fresh corn
• 6 scallions (white and light green parts), thinly sliced
• 1 teaspoon fresh thyme
• Kosher salt and pepper
• 1 tablespoon ancho or some other chili powder
• 1/4 teaspoon cayenne pepper
• 2 tablespoons olive oil
• 1 pound large shrimp, peeled and deveined
• 1/2 cup grated Monterey Jack
• 2 large flour tortillas

1. Cut the corn kernels from the cobs. Combine them in a bowl with the scallions, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper; set aside.
2. In a medium bowl, combine the chili powder, cayenne, oil, and 1/2 teaspoon salt. Add the shrimp and toss to coat. Heat a grill or grill pan to medium and cook the shrimp, turning once, until cooked through, about 4 minutes.
3. Meanwhile, sprinkle the cheese over half of each tortilla. Fold in half and grill, turning once, until the cheese melts and the tortillas are crisp, about 2 minutes. Transfer the quesadillas to a cutting board and cut into wedges. Divide the shrimp and corn among individual plates and serve with the quesadillas.
4. To remove the kernels from a cob, hold the ear by the pointy end and stand the flat end in a large bowl. Cut down the sides with a sharp paring knife. When all the kernels are off, run the edge of the knife down the cob to release any remaining juice.

corn, scallions, thyme, kosher salt, chili powder, cayenne pepper, olive oil, shrimp, grated monterey, flour tortillas

Taken from www.myrecipes.com/recipe/spicy-shrimp-with-corn-quesadillas (may not work)