Ingredients

Salsa

1/2 cup fresh sweet corn

1/2 Serrano  chili chopped fine

2 T shallot

1/2 lime juiced

1 T olive oil

Pinch of salt

Quesadillas

1/3 pound medium shrimp

1/2 cup sweet corn

1/2 Serrano chili fine chop

3 T cilantro chopped

1/8 t cumin

1 lime juiced

2 cups Queso Fresco or Mexican blend cheese shredded

Pinch of salt

2 large taco shells

Directions

Salsa

Add ear of sweet corn to boiling waster and blanch for one minute. Remove and dip in cold water. Cut corn from cob and place in small bowl. Add chili, cilantro, and shallot and combine, Add lime juice and olive oil and mix. Add salt mix and refrigerate for couple hours for flavors to meld. Serve with shrimp  quesadillas.

Quesdilla

Peel and devein shrimp then poach for 1 minute. Remove and place in iced cold water and remove to small bowl. If using fresh sweet corn, blanch it for 1 minute and dip it into cold water. Cut corn from cob and place it in shrimp bowl. Add cilantro, chili, salt, and cumin in bowl with 1 lime juiced. Let the flavors blend for 30 minutes. Drain the liquid from the shrimp mixture.

Place large skillet on medium high heat. Add 1/4 teaspoon of olive oil and spread it around with spatula. Place taco shell in pan and heat until bubbles form, turn shell and heat until bubble appear.  Add 1/2 shrimp mixture and 1/2 cheese and cook until cheese melts. Fold taco shell over mixture like an omelet. Remove from pan and cover. Cook second taco and the plate and serve the quesadillas with corn salsa.

Note: When using Queso Fresco I cover the taco with shrimp and cheese mixture with a lid because the cheese melts slower than for example a Monterey Jack Cheddar combination.