Corn ‘N’ Squash Quesadillas

• 2 medium ears sweet corn, husks removed
• 2 medium yellow summer squash, halved lengthwise
• 1/2 small sweet onion, cut into 1/4-inch slices
• 1 to 2 jalapeno peppers
• 1 tablespoon minced fresh basil
• 1-1/2 teaspoons minced fresh oregano
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 6 flour tortillas (8 inches), warmed
• 1 cup shredded Monterey Jack cheese
• 1 tablespoon canola oil

1. Grill corn, covered, over medium heat for 10 minutes; turn. Place the squash, onion and jalapenos on grill; cover and cook for 5-6 minutes on each side. When vegetables are cool enough to handle, remove corn from the cobs, chop the squash and onion, and seed and chop the jalapenos. Place in a large bowl.
2. Stir in the basil, oregano, garlic, salt and cumin. Place 1/2 cup filling on one side of each tortilla; sprinkle with cheese. Fold tortillas over filling. On a griddle or large skillet, cook quesadillas in oil over medium heat for 1-2 minutes on each side or until heated through. Cut into wedges.

ears sweet corn, sweet onion, jalapeno peppers, fresh basil, fresh oregano, garlic, salt, ground cumin, flour tortillas, shredded monterey jack cheese, canola oil

Taken from www.tasteofhome.com/recipes/corn-n-squash-quesadillas/ (may not work)