Grilled Peach Corn Salsa with Zucchini Quesadilla

I was about to apologize for another zucchini and corn recipe.  I've recently made corn salad and zucchini sandwiches and was feeling a little guilty about hitting you over the head with more of the same. Before I let that guilt settle in I shook my head and realized, there's no reason to apologize for eating seasonal fresh veggies!  In fact, I bet your farmers' market is full of zucchini, corn, peaches and onions right now too.  What better way to celebrate these great offerings than to create multiple dishes.

Now don't go thinking this is a recipe designed to just "use up" your zucchini.  No, this is a bona fide winner in it's own right.  I'd even say, if you don't have an abundance growing in your garden (or a neighbour desperate to share theirs) you should go out and buy a couple just to make this recipe.  The quesadilla on it's own is pretty standard fare, but the salsa elevates things to a whole new level.

I grilled all the veggies one evening after supper.  The grill was still warm, so I fired it up for a few minutes more to get the prep work done on these.  I assembled the quesadilla and salsa the next day for lunch in no time.  You could do it all at once, but I love anytime I can prep a meal in advance.  We used the leftover salsa on our fish for supper later that day.  It is full of fresh bright flavours that really cut the richness of the cheese and also with our fish.

Once again I'm using some cheeses that may be difficult to acquire.  Not to worry, I suspect it will be just as good with the replacements suggested.  I'm lucky to have access to cheese of the world and as a result, often like to experiment with them.  While these worldly cheeses add a little pizazz, the real stars here are all the fresh local produce involved.  Get yourself to a farmers' market soon and turn on that grill. 

Grilled Peach Corn Salsa with Zucchini Quesadilla

note: I grilled all the veggies and fruit at once for both the salsa and quesadilla

Zucchini Quesadilla
2 zucchini, thinly sliced
1 tsp olive oil
1/2 cup cotija cheese crumbled (could use feta or queso fresco)
1/2 cup pecorino romano grated (could use paremsan, cheddar, swiss)
4 large wheat tortillas (wraps)

Preheat BBQ to medium heat.  Rub zucchini with olive oil and then grill until lightly charred on both sides and beginning to soften.  Remove from heat and reserve.  On two wraps sprinkle some of both cheeses, then add zucchini slices and top with remaining cheese and another wrap.  Heat a cast iron pan on medium heat.  Place quesadilla in pan and cook 3-5 min per side until browned and cheese melted.  Cut into quarters and serve with salsa (below)

Grilled Peach and Corn Salsa

2 peaches, halved
1/2 red onion, thickly sliced
2 cobs corn
2 Tbsp lime juice
2 Tbsp olive oil
1/2 tsp cayenne pepper
salt and pepper

Preheat your BBQ to medium heat. Put corn on heat and cook for approximately 15min, turning occasionally. Toss the onion and peaches with olive oil.  Cook the onions, peaches until charred, about 5-8min.  Remove from heat and allow to cool.  Remove corn from cobs and chop peaches and onion, saving as much juice as you can. 
Toss the vegetables with the lime juice, cayenne and salt/pepper.  Allow to sit 5min and up to one day.