I realised how well-matched sweetcorn, avocado and coriander were when I made Bill Granger's sweetcorn pancakes with avocado salsa for breakfast one morning. I was hooked on the combination of citrussy lime, creamy avocado and fragrant coriander, along with sweet crunchiness of the corn.
So, on the lookout for something quicker to make, I decided to use these flavours in a quesadilla filling. This is perfect for using up any leftover cooked sweetcorn and takes just five minutes to put together.
Sweetcorn, Avocado and Lime Quesadillas
1 tortilla wrap
half an avocado, diced
half a lime
1 small spring onion, chopped
handful cooked sweetcorn (tinned is good, but if using frozen, boil or microwave first)
pinch sea salt
small handful fresh coriander leaves
small handful Cheddar cheese, grated
Lay the wrap out flat in front of you. In a bowl, mix together the diced avocado flesh, the sweetcorn, spring onion, lime juice and coriander and add a pinch of salt. Scatter over a handful of the cheese and fill half of the wrap with the sweetcorn mixture and fold over. Heat on both sides in a dry, non-stick frying pan for a few minutes until golden on both sides. Finally, cut into wedges and serve.
Do you have any favourite quesadilla fillings?