This corn and tailgating recipe goes perfect with sweet Illinois corn and their beloved Chicago Bears football team. 227 calories are nothing compared to the hard hits from Brain Urlacher and the sweet passes thrown by newly acquired quarterback Jay Cutler. Enjoy during tailgating at Soldiers Field or in the comforts of your basement!

4 ears corn, husks and silk removed

1 package (10 ounce) corn tortillas (twelve 6-in. diameter)

8 oz Colby-Jack cheese, shredded (2 cups)

1. Cut kernels off corn with a sharp paring knife.

2. Lay 6 tortillas on work surface.

3. Sprinkle with half the cheese; top with the corn, remaining cheese, then remaining tortillas.

4. Grill, turning quesadillas carefully with a wide spatula, about 3 minutes on each side until cheese melts.

5. Cut in quarters and serve warm.

Planning Tip: Quesadillas can be assembled up to 4 hours ahead and grilled while the turkey is resting. Or grill quesadillas before the turkey and reheat in oven.

Makes 8 servings.

Recipe and photo courtesy of Woman’s Day Magazine. Recipe published 7/12/05.

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