I had a long day yesterday and wanted something very simple for dinner; it does not come much simpler than quesadillas. For years I have been making a spicy corn relish, one of the first things I ever started making, in fact, and it goes perfectly with quesadillas. I had a few ears of sweet corn from Tapia Bros. in Encino - the best sweet corn I have ever had, I think - so I grilled them for a few minutes.
I cut the kernels into a bowl and mixed them with chopped jalapeno, cilantro, and Persian lime olive oil. It was much spicier than I've made it in the past; I think I used more jalapeno than I needed to. Still, spicy is never bad, so I kept the quesadillas very simple, just mozzarella and a little green onion. I cooked them on the indoor grill for a few minutes on each side - so that I could keep an eye on the Angels game; I wanted to see how their bullpen could blow another one - then cut them and spooned a couple heapings of the corn into middle of the plate. I drizzled some Salt Lick mustard sauce on the wedges as well.
The quesadillas were good, although basically the tortillas with cheese were just a vehicle to eat the spicy corn relish. I cannot count the number of times I have made this meal over the last decade, and it has always hit the spot.