Farm To Fork: Corn

Time now for the latest installment of our Farm to Fork series — when we head into the farms, fields and markets in search of the best ingredients New England has to offer. Then Tremont 647 Chef Andy Husbands heads into the kitchen to cook up a dish.

Today the focus is a food that all but screams "Summer in New England."

Andy Husbands, chef and author, he's the owner of Tremont 647 and Sister Sorel

By Andy Husbands Chef/Owner Tremont 647 in Boston’s South End

Makes 2-8 inch quesadillas

2 tbs extra virgin olive oil

2 cups fresh corn kernels, removed from cob

kosher salt and freshly cracked black pepper

1 tbs, fresh lime juice, about 1 lime

4-8 inch flour tortilla

1 cup sharp Vermont Cheddar cheese, shredded

1 cup of your favorite salsa, hopefully homemade

Place a cast iron or heavy bottomed large sauté pan over medium high heat, add 1 tbs of the oil.  When oil is hot add corn, cook and stir for 2-4 minutes until corn is lightly golden brown.  Be careful the corn does ‘pop’ while cooking and can splatter.

Remove corn from pan and place in a bowl, season with salt and freshly cracked black pepper and lime juice.

Put your pan back on the stove over medium low.  Place one tortilla, then half the corn and half the cheese evenly spread over tortilla and top with another tortilla.  Let the quesadilla slowly cook, about 2-4 minutes, until the bottom tortilla is golden brown and the cheese is slightly melted.  Carefully flip and cook other side, about 2-4 minutes, until golden brown, remove from pan and cut into 6 wedges and serve with your favorite salsa (repeat with the rest of the ingredients to make another one)