Ingredients 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 Directions Cut the corn kernels from the cobs. Combine them in a bowl with the scallions, thyme, ¼ teaspoon salt, and 1/8 teaspoon pepper. Set aside. In a medium bowl, combine the chili powder, cayenne, oil, and ½ teaspoon salt. Add the shrimp and toss to coat. Heat 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 them over 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 plates and serve with the quesadillas.