Street Corn Salad + Chorizo Quesadillas - Ends + Stems with Chef Alison

Ingredients

• 4 ears Corn
• 2 Tablespoons Canola Oil (divided)
• 6 ounces Chorizo (the soft crumbly kind)
• 8 Flour Tortillass
• 2 cups Monterey Jack Cheese (grated)
• 1 cup Parmesan Cheese (grated, divided)
• 1 1 ⁄ 2 Tablespoons Mayonnaise
• 1 clove Garlic (minced)
• 1 Lime (zest and juice)
• 4 Green Onions
• 1 ⁄ 2 teaspoon Kosher Salt
• 1 ⁄ 4 cup Queso Fresco (or cotija)
• 1 ⁄ 4 teaspoon Chili Powder
• 1 Jalapeño