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Fresh Vegetable Quesadillas with Corn Relish

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Ingredients: 

1 tablespoon olive oil, plus more for grates
4 ears corn (husks and silks removed), or 1 package (10 ounces) frozen corn kernels, thawed
1 bunch scallions, half of bunch thinly sliced, other half cut into 2-inch lengths
1 tablespoon fresh lime juice
Coarse salt and ground pepper
4 flour tortillas (10-inch)
1 1/2 cups shredded Monterey Jack cheese (6 ounces)
1 yellow squash, halved crosswise and thinly sliced lengthwise
1 orange bell pepper (ribs and seeds removed), thinly sliced


 

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