You’re riding down a country road and you see these beautiful fields of corn.That’s mostly field corn which is used for feeding animals and used in ethanol production.
Then you go to your local farmers market or see a farmer selling fresh corn off the back of the truck.Delicious corn where the kernels are so full of juicy goodness you can’t wait to get sink your teeth into an ear.That’s sweet corn grown and harvested by Mississippi farm families.It brought in $337 million value of production in 2017.
Corn is 100% whole grain, cholesterol free and a good source of many vitamins and minerals.
CORN AND BEAN QUESADILLA
1 ¼ – 1 ½ c. sharp cheddar cheese, grated
1 cup black beans, rinsed and drained
½ cup corn kernels (frozen or fresh)
1 small red onion chopped
1 medium tomato chopped
1 bunch cilantro, chopped
½ medium white onion, chopped
1 Tablespoon olive oil
1-2 Tablespoons lime juice
Kosher salt to taste
4 flour tortillas
Sour cream, salsa, and guacamole for garnishes
Place beans in a bowl with salt in a medium sized bowl and mash lightly with a fork.
Heat 1 Tablespoon of olive oil in a frying pan on medium heat.Sauté onions, corn kernels, and tomato for 4-5 minutes.
Add sautéed mixture to mashed beans. Toss well.Add chopped cilantro and sprinkle with 1 Tablespoon lime juice.Toss again.Adjust seasoning to taste.
Spoon mixture evenly on 2 tortillas.Spread cheddar cheese over the top. Cover with remaining tortillas.
Heat a medium pan on medium heat.Toast quesadillas until cheese is melted and torillas golden brown.
Cut each quesadilla into slices.Serve with garnishes.
Information prepared by Nancy Freeman, Consultant, email@example.com