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Grilled Corn, Zucchini, and Black Bean Quesadillas

Image may contain Food Lunch Meal Bread and Dish
Photo by Chelsea Kyle, and Ali Nardi
  • Active Time

    45 minutes

  • Total Time

    55 minutes

Cooking corn this way adds a depth of flavor from the husk and keeps the kernels from drying out. Tossed together with zucchini and scallions, these quesadillas make for a super-satisfying vegetarian dinner.


Serves 4

For the grilled vegetables:
2 ears of corn, unshucked
1 medium zucchini, halved lengthwise
2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1 bunch scallions (reserve 1 scallion for salsa)
For the salsa:
1 avocado, diced
1 scallion, thinly sliced
1/2 pint (1 cup) cherry tomatoes, coarsely chopped
2 tablespoons coarsely chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon kosher salt
Pinch of cayenne pepper
For the quesadillas:
4 (8-inch) flour tortillas
1 1/2 cups shredded Monterey Jack cheese
1 (15-ounce) can black beans, drained, rinsed
2 tablespoons vegetable oil, divided
Cilantro leaves with tender stems (for serving)
Lime wedges (for serving)

Grill the vegetables:

Step 1

Prepare a grill for medium-high, direct heat, preferably with hardwood or hardwood charcoal. Grill corn over direct heat, turning to cook evenly, until kernels are tender, about 20 minutes. Let corn steam in its husk 10 minutes, then shuck and cut kernels from cob. Transfer kernels to a large bowl.

Step 2

While corn is grilling, brush cut sides of zucchini with 1 Tbsp. olive oil, then sprinkle with salt and pepper. Toss scallions with remaining 1 Tbsp. olive oil and a pinch of salt and pepper. Grill zucchini and scallions over direct heat, turning occasionally, until tender and lightly charred, 8–10 minutes. Let cool slightly. Coarsely chop zucchini and scallions, then toss with corn. Season with salt and pepper.

Make the salsa:

Step 3

Combine avocado, scallion, tomatoes, cilantro, lime juice, salt, and cayenne in a medium bowl.

Assemble the quesadillas:

Step 4

Arrange tortillas on a work surface. Dividing evenly, layer cheese, then beans, then grilled vegetables on one side of each tortilla. Fold tortillas in half to create half-moons.

Step 5

Heat 1 Tbsp. vegetable oil in a large heavy skillet over medium-low until hot, then cook 2 tortillas, turning once, until cheese is melted and tortillas are brown, 1–2 minutes per side. Transfer quesadillas to serving plates, then cook remaining tortillas with remaining oil. Sprinkle quesadillas with cilantro leaves and serve with salsa and lime wedges alongside.

Do Ahead

Step 6

Vegetables can be grilled, covered, and chilled for up to 3 days.

Cooks' Note

You can also use a grill pan for this recipe. Wipe pan with vegetable oil-soaked paper towels and heat over medium-high. Grill corn, turning to cook evenly, until kernels are tender, about 20 minutes. Let corn steam in its husk 10 minutes, then shuck and cut kernels from cob. Transfer kernels to a large bowl.

Grill zucchini and scallions in grill pan until tender and lightly charred, 8–10 minutes. Coarsely chop zucchini and scallions, then toss with corn.

How would you rate Grilled Corn, Zucchini, and Black Bean Quesadillas?

  • This was moderately time consuming but sooo good it was worth the time. Grilling makes it good for a hot day. I cooked the beans and mashed them a bit which seemed better to me. The salsa was necessary. I would not skip it. It felt very healthy.

    • Linda J

    • Grand Rapids, MI

    • 6/23/2022

  • I made this indoors--"grilled" the corn in a cast iron pan, and roasted the squash, scallions, and a pasilla pepper in the stove with a sprinkling of smoked paprika. The veggies were all local, super fresh, at at their seasonal peak. Delicious and fast.

    • wheedle

    • Manattan

    • 9/1/2020

  • fantastic combination of flavors. Made this tonight and it was universally loved. Quick and easy. Will be my go to in-a-pinch quick meal. Keep up the great recipe ideas. Will add jalapeño for extra kick.

    • Rickrios

    • Vancouver, WA

    • 6/14/2017

  • I forgot to say I used frozen corn and jalapeno chopped also put the cilantro in the filling with the scallions. Flavor was wonderful.

    • nixon42

    • San Mateo, Ca.

    • 7/23/2016

  • This was so yummy ......I also used the left over fill in a salad. No salsa needed. I made it ahead and reheated in the oven on broil.

    • nixon42

    • San Mateo, Ca.

    • 7/23/2016

  • Great recipe....the grilled corn and scallions add great flavor. The salsa is key though...otherwise the quesadillas would have been a little blah as previously noted.

    • robinhurst

    • Cleveland, OH

    • 7/22/2015

  • This was delicious - made it exactly as written, but grilled a jalapeno, chopped it up, and added it to the adults' quesadillas. The corn tasted slightly smoky and delicious, and the fresh cilantro/tomato/avocado/lime salsa was delicious. Both my husband and my son (age 10) loved it.

    • caro14

    • N. Virginia

    • 6/28/2015

  • I made this recipe for company and was not disappointed. The mobile site is not allowing me to give it 4 forks but I would. The grilled corn have it the best flavor.

    • manleychef

    • Alpharetta, GA

    • 6/14/2015

  • I felt the quesadilla itself was a little dull without the salsa, but the salsa adds just the right amount of zing. I hoped to interest my 2 year old grandsons, but no such luck.

    • reifman

    • los angeles, ca.

    • 6/10/2015

  • Quick, easy and delicious. For the salsa I added a diced jalapeño because I wanted a little heat and I opted for Chihauhau cheese instead of Monterry Jack.

    • Titasangels

    • Wheatfield,Indiana

    • 6/10/2015

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