Use sharp knife to cut kernels off each corn cob. (You should have about 1-1/2 cups corn kernels.)
Combine cheeses, mayo, green chiles, chili powder, 2 Tbsp. cilantro and 1 cup corn.
Spoon onto tortillas, adding about 1/4 cup cheese mixture to each tortilla; fold in half.
Spray grill pan with cooking spray; heat on medium heat. Add 3 quesadillas; cook 4 to 5 min. on each side or until filling is heated through and quesadillas are lightly browned on both sides. Repeat with remaining quesadillas.
Combine avocados with remaining corn and cilantro. Cut each quesadilla in half. Serve topped with avocado mixture.
The quesadilla filling can be prepared ahead of time. Refrigerate up to 2 days before using as directed.
How to Easily Remove the Corn from the Cobs
Stand bottom end of 1 corn cob in center of fluted tube pan. Use sharp knife to cut kernels off the cob. (The kernels will fall into pan making cleanup a breeze.) Repeat with the remaining ear of corn.
Prepare using 1-1/2 cups frozen corn.
For additional flavor, roast the corn before removing it from the cobs. Heat grill pan or heavy large nonstick skillet on medium-high heat. Add corn; cook 10 to 12 min. or until evenly roasted on all sides, turning occasionally. Cool, then use as directed.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fiber 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.