Begin by heating 1 tablespoon of olive oil in a non-stick skillet over medium heat.

Once the oil shimmers, add 1 cup of fresh corn kernels and half of a diced red onion. Sauté for about 5 minutes until the onions become translucent and the corn is tender, stirring occasionally to prevent sticking.

Transfer the sautéed corn and onion mixture to a small bowl and set it aside.

Return the skillet to medium heat and place a flour tortilla in it.

Sprinkle half of your grated Cabot Alpine Cheddar cheese on one half of the tortilla.

Layer on the sliced heirloom tomatoes followed by half of the corn and onion mixture.

Add a handful of fresh basil leaves on top.

Cover the tortilla and cook for 1-2 minutes until the cheese begins to melt and the edges of the tortilla turn golden brown.

Once the cheese is melty and the tortilla is crisp, carefully fold the unfilled half over the filled side.

Press down gently with a spatula and cook for an additional minute, allowing the quesadilla to crisp up nicely on both sides.

Transfer the perfectly golden Summer Harvest Cheddar Quesadilla to a plate.

Let it cool for a moment, then cut it into wedges for easy serving.