Heat a non-stick skillet over medium heat and add a drizzle of olive oil. Once hot, toss in the fresh corn and diced red onion. Sauté for about 5 minutes until the corn is tender and the onion becomes translucent, stirring occasionally for even cooking.

Carefully transfer the sautéed corn and onion mixture to a plate and set aside. In the same skillet, you’ll soon assemble your quesadilla.

Lower the heat slightly and place one flour tortilla in the skillet. Evenly sprinkle half of the shredded Cabot Alpine cheddar cheese over half of the tortilla. Next, layer half the sliced heirloom tomatoes, the corn-onion mixture, and a handful of fresh basil leaves atop the cheese.

Carefully fold the tortilla over to enclose the filling. Cover the skillet and let it cook for 1-2 minutes, allowing the cheese to melt.

Gently flip the quesadilla using a spatula, and continue cooking uncovered for an additional minute.

Repeat the process with the remaining ingredients to create a second Summer Harvest Cheddar Quesadilla.