Corn & Squash Quesadillas

2 medium ears of sweet corn, husks removed
2 medium yellow summer squash, cut in half lengthwise
1/2 small sweet onion cut into 1/4 inch slices
2 jalapeño peppers
1 garlic clove, minced
1 tablespoon fresh basil, minced
1 1/2 teaspoons fresh oregano, minced
1/4 teaspoon salt
1/4 teaspoon ground cumin
6 8-inch flour tortillas
1 cup Monterey Jack cheese, shredded
1 tablespoon canola oil

Grill corn over medium heat for about 10 minutes while turning the corn
every few minutes. Then grill the squash, onions and jalapenos on the
grill and cook for 10 minutes, turning once. Remove and let cool
slightly. Remove the corn from the cobs and chop the squash and onion.
Then seed and chop the jalapeños. Place in a large bowl. Stir in the
basil, oregano, garlic, salt and cumin. Place a 1/2 cup of the filling on
one side of each tortilla. Sprinkle with the cheese. Fold the tortillas
over the filling. Use a large skillet to cook the quesadillas over medium
heat with a little oil. Cook for 1-2 minutes on each side. Cut into
wedges and serve.

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