Heat a generous splash of olive oil in a skillet over medium heat. Add fresh corn and diced red onion. Sauté for about 5 minutes until the onion is translucent and corn is lightly caramelized.

In the same skillet, place a flour tortilla and warm it for about 1 minute. Sprinkle half of the grated Cabot Alpine cheddar cheese on one half of the tortilla.

Layer the sautéed corn and red onion mixture on top of the cheese, then add slices of heirloom tomatoes and fresh basil leaves.

Cover the skillet with a lid and cook for about 1-2 minutes, until the cheese is melted and the tortilla edges turn golden.

Gently fold the tortilla in half and press to hold together. Cook for another minute until golden brown and crunchy.

Transfer the quesadilla to a cutting board, let it rest for a minute, then slice into wedges for serving. Optionally serve with guacamole or fresh salsa.

Repeat the assembly and cooking with the remaining ingredients.