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Sweet Corn and Goat's Cheese Quesadillas

Here is a quick summertime meal- breakfast, lunch, dinner, snack- anything goes! Simple recipes are even more important during summer. Let's face it - nobody wants to be slaving over the oven in their kitchen when the heat is already cranked up outside.

This fun quesadilla combo is a cool showcase for summer produce when it's tasting it's best. Minimal effort, max taste!

Feeling frisky- try that new instagram tortilla sandwich fold thing- pictured above :).

Thirsty? try this with our Grilled Peach Iced Tea while you are at it! Hot and cold, savoury and sweet- summer time meal friends made for each other.

What you need:

  • Kernels from 4 cobs of corn

  • 1 tbs butter

  • Glug of olive oil

  • 2 cups zucchini, finely diced

  • 3 shallot sprigs, chopped

  • 1/2 cup goats cheese, left to soften at room temperature

  • 1/2 cup basil leaves

  • 6-8 flour or corn tortillas

  • Salt and pepper to taste


  1. Brown the corn kernels in a dry pan over medium heat until they start to brown. This takes about 5 minutes. Keep a close eye on them as you don't want them to burn. Transfer to a bowl and toss with butter and season.

  2. Add some oil to the same pan and stir in the zucchini. Cook for a few minutes until the zucchini starts to soften. Add the shallots and cook for a further minute. Switch off the heat and add in the corn. Check seasoning again.

  3. In another flat pan, heat a small amount of oil on medium heat.

  4. Meanwhile prepare your tortillas by spreading with goat's cheese, a few basil leaves and adding a couple tablespoons of the topping.

  5. Fold in half and place two in the pan at a time.

  6. When the underside of the tortilla is golden brown, flip it over and let it go golden brown on the other side.

  7. Drain on paper towel to soak up any excess oil.

  8. Eat immediately, and feel free to serve with a simple side salad of cucumber, tomato and avocado perhaps.


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