Gail Simmon’s recipe for Grilled Corn & Zucchini Quesadillas with Scallions, Cilantro and Pepperjack Cheese is one of my favorite dishes to cook for a summer dinner party. She suggests pairing it with Estancia Monterey County Chardonnay. Cheers!

Ingredients

· 1 ear of corn, shucked
· Canola oil
· Salt
· Freshly ground black pepper
· 1 medium zucchini, sliced on the sharp diagonal 1/8-inch thick (16 slices)
· 8 (8-inch) flour tortillas
· 1 cup shredded Pepperjack cheese
· 4 scallions, white and green parts, thinly sliced on diagonal (1/2 cup)
· 3 tablespoons finely chopped cilantro plus more for garnish

Instructions

* Preheat a grill to medium-high. Rub corn with oil and season with salt and pepper; grill, turning, until lightly charred all over, 6 to 8 minutes total. Let cool slightly, then cut the kernels off cob.

* Brush zucchini with oil; season with salt and pepper. Grill until tender, about 3 minutes per side. Lay tortillas on a work surface. Leaving a 3/4-inch border, top evenly with cheese, corn, zucchini, scallions and cilantro then fold each tortilla over to form half moons. Grill quesadillas until cheese is melted, turning once, 5 minutes total. Transfer to a cutting board; cut into wedges. Garnish with cilantro. Serve hot. Serves 4