Thursday, August 6, 2009

Blackened Corn Salsa for Quesadillas

I wonder if back to school month is on par with Christmas, in terms of cost. I think it just might be a little bit pricier, between you and me. There are school clothes and shoes, school pictures, school donations, school supplies, school registration fees galore, plus it's time to re-start all of the after school lessons, which for us are tap, ballet, acting, voice, and fencing, not to mention continuing with violin and piano. To be fair, since I homeschool, I don't have to pay some of the aforementioned fees, but then again, I am buying curriculum. And I don't have to pay for a piano teacher since I'm teaching the charges myself until they pass me up, which isn't too far off for Sailor. But still. Money. There's a lot of money flooding, rushing, oozing, hastening out the door. Hundreds and hundreds. And what we're hoping to have to show for our sizeable investment are two well shod, well dressed, well educated little charges, leaping and singing and fencing and dancing around the room....while their parents bite their fingernails.
Here's a good cheap dinner to help offset some of the costs of a modern education. Who doesn't love making quesadillas for dinner on a hot, summer night? Use a combination of a few different cheeses like cheddar, jack, mozzarella, cotijo, or colby for the best flavor. Stir up some quick blackened corn salsa to send ordinary quesadillas over the moon. It's so delicious, you could skip the quesadillas and just eat it with a spoon. Corn is so marvelous and inexpensive in August, so get your good, cheap fill. Have a great weekend, everybody and best of luck with all of your back to school costs!
Money Saving Tips:
I love making this salsa with leftover unbuttered corn on the cob. Boil a few extra ears next time with this dish in mind. You can always use frozen thawed corn in a pinch, too. If you've got fresh tomatoes, corn and chilies in the garden, then this one is practically free.
Blackened Corn Salsa
1 tablespoon olive oil
1 large onion, chopped
2 cups corn fresh or thawed, if frozen
2 tomatoes, chopped
1 jalapeno or serrano pepper, minced
1 clove garlic, minced
juice of one lime
1/2 cup chopped cilantro
Heat oil in a skillet over high heat. Add corn and onion and cook, stirring from time to time, until corn and onion are blackened in places. Combine with other ingredients in a medium bowl and serve with quesadillas.
Up Next: Tamale Griddle Cakes


gigi said...

Our little ones started school today! Way to early for my liking:(

I would love these quesadillas and I all I need to make them would be some cilantro!

Best of luck for a great school year for all of you!

Christina said...

This looks so delicious! I'd throw it in tons of stuff as leftovers too!

Catherine said...

This looks so delicious. Quesadillas and corn are both favorites at our house, so this is just perfect!

Yvonne said...

Oh I am sooooo glad that I checked out your blog!!! I just harvested a boat load of cucumbers and had "make pickles" on my list of things to do. Yours sound wonderful and a little different than my usual! I LOVE the music! I always turn people's music off, but yours... oooohhh thank you! I will visit often!!!

The Renouf Family said...

Thanks for another delicious addition to the plain old quesadilla. My family will thank you :).
Ps..I think you should repost the is such a good recipe and it keeps coming up for some reason.

Prudy said...

Good idea, Heid. You know I made my batch today. We never wait a full week. I'm making homemade bread for sandwiches tomorrow, especially in honor of the pickles.

Sara @ Our Best Bites said...

Yum, that looks fantastic! I make something similar but with corn from the bbq. Never thought to just do it in a pan. I'll remember that for fall time!

Aunt Spicy said...

Yep, this recipe is on the list of things to make this weekend! Can not wait for the tamale corn cakes!

Stefanie said...

Yummy, that looks delicious!

Jamie said...

I love corn salsa and this one looks fabulous! :)

Janica said...

Prudence, I remember reading awhile back about your "Recipe for Success" night for YW. Would you mind sharing more of the details for that night? I am in charge of YW in Excellence and am in LOVE with this theme. THANKS for all of your great ideas and meals:)

Dawn said...

you know I have a huge addiction to corn relish. I should try grilling the corn or blackening it before I turn it into relish. Great idea. Thanks my friend!

Coby said...

I love the flavour of corn when it's a little blackened, and adore salsas of this style. Thanks for the tip about cooking a couple of extra ears, just makes so much sense:D

Prudy said...

Just sent you an email. Thanks for your kind comments.

Lisa said...

This looks and sounds yummy. I am a true lover of Hispanic foods. I've have to try this recipe for sure.

Your Frugal Friend, Niki said...

Yum, this looks like a keeper!


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