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Photo: Kana Okada Photo by: Photo: Kana Okada

Spicy Shrimp with Corn and Quesadillas

Real Simple AUGUST 2007

  • Yield: Makes 4 servings
  • Prep time:20 Minutes


  • 5 ears fresh corn
  • 6 scallions (white and light green parts), thinly sliced
  • 1 teaspoon fresh thyme
  • Kosher salt and pepper
  • 1 tablespoon ancho or some other chili powder
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • 1 pound large shrimp, peeled and deveined
  • 1/2 cup grated Monterey Jack
  • 2 large flour tortillas


Cut the corn kernels from the cobs. Combine them in a bowl with the scallions, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper; set aside.

In a medium bowl, combine the chili powder, cayenne, oil, and 1/2 teaspoon salt. Add the shrimp and toss to coat. Heat a grill or grill pan to medium and cook the shrimp, turning once, until cooked through, about 4 minutes.

Meanwhile, sprinkle the cheese over half of each tortilla. Fold in half and grill, turning once, until the cheese melts and the tortillas are crisp, about 2 minutes. Transfer the quesadillas to a cutting board and cut into wedges. Divide the shrimp and corn among individual plates and serve with the quesadillas.

Tip: To remove the kernels from a cob, hold the ear by the pointy end and stand the flat end in a large bowl. Cut down the sides with a sharp paring knife. When all the kernels are off, run the edge of the knife down the cob to release any remaining juice.

Nutritional Information

Amount per serving
  • Calories: 310
  • Calories from fat: 37%
  • Fat: 17g
  • Saturated fat: 5g
  • Cholesterol: 185mg
  • Sodium: 611mg
  • Carbohydrate: 36g
  • Fiber: 3g
  • Sugars: 4g
  • Protein: 30g

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Spicy Shrimp with Corn and Quesadillas recipe