Delicious mushroom, corn and zucchini quesadillas. This is not an authentic Mexican recipe but a modified, vegetarian version of an authentic easy meal called "sincronizada" which is traditionally made with ham and Mexican Oaxaca cheese.
Best served with avocado, green salsa and sour cream. I find cans of Mexican green salsa at specialty foreign food shops, by the brand La Costeña.
Cook the corn: Boil the corn cob until cooked. When this is cooked, slice the corn kernels off the cob.
Cook the zucchini and mushroom: Spray some olive oil onto a saucepan and heat over medium heat. When hot, add zucchini. Once the zucchini is nearly cooked, add the mushrooms. Salt to taste. Cook until tender, try to evaporate as much liquid as you can.
Make the quesadillas: Place two tortillas on a plate, and sprinkle with some cheese (about 1/8 of the total cheese), then put some of the cooked veggies on top, sprinkle some corn around it, then sprinkle with more cheese (again about 1/8) and top each with a tortilla.
Cook the quesadillas: Cook them in a sandwich press, until the cheese melts and the tortillas are slightly toasted. While the first two cook, make another two as above.
Serve with avocado, sour cream and green salsa, or another salsa of your choice.