Summer Corn Quesadillas

Heat a large skillet over medium heat and add the butter, allowing it to melt completely.

Place one flour tortilla in the skillet and evenly sprinkle a generous amount of shredded cheese over half of the tortilla.

Add a handful of corn kernels on top of the cheese, then season with a pinch of salt.

Fold the tortilla in half to enclose the filling.

Cook the quesadilla for about 2–3 minutes on the first side, until the cheese begins to melt and the bottom is golden brown.

Flip the quesadilla and cook another 2–3 minutes, until the cheese is fully melted and both sides are golden and crisp.

Transfer the cooked quesadilla to a cutting board and let it rest for 1 minute to allow the cheese to set slightly.

Cut the quesadilla into wedges and serve immediately. Repeat the process with the remaining tortillas and ingredients.

Optional: garnish with fresh cilantro, a squeeze of lime, or a dollop of sour cream for extra flavor.