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.

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