If using raw corn, lightly char kernels in a dry skillet over medium-high heat for 3–4 minutes until slightly browned; cool. If using cooked/frozen, thaw and drain any excess water.

Combine the diced tomatoes, corn, finely diced red onion, chopped cilantro and minced jalapeño (if using) in a bowl.

Add lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Stir gently, taste and adjust seasoning. Refrigerate while preparing quesadillas to allow flavors to meld.

Quesadilla

Prepare bean filling

In a medium bowl, lightly mash the drained black beans with a fork, leaving some whole beans for texture. Stir in ground cumin, smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper. Fold in the corn.

Heat a large skillet or griddle over medium heat. Add 1/2 tablespoon oil or butter to coat the surface.

Assemble the quesadillas: lay one tortilla flat. Sprinkle about 1/2 cup shredded cheddar evenly over half the tortilla. Spoon about 1/4 cup of the black bean mixture over the cheese, spreading to cover. Top with another 1/4 cup cheese (this helps the top tortilla stick). Fold the tortilla in half to enclose the filling. Repeat to make 4 folded quesadillas.

Cook the quesadillas: add remaining oil or butter to the hot skillet. Place one folded quesadilla in the skillet and cook 2–3 minutes per side, pressing gently with a spatula, until golden brown and the cheese is melted. Adjust heat to avoid burning. Cook remaining quesadillas, adding a little more oil if needed.

Transfer cooked quesadillas to a cutting board and let rest 1 minute, then slice each into 3 wedges.

To Serve

Arrange quesadilla wedges on a platter. Spoon tomato & corn salsa alongside or on top as desired.

Serve with sour cream, extra salsa, and lime wedges. Offer additional chopped cilantro or hot sauce if desired.