2 medium ears of sweet corn, husks removed
2 medium yellow summer squash, cut in half lengthwise
1/2 small sweet onion cut into 1/4 inch slices
2 jalapeno peppers
1 garlic clove, minced
1 tablespoon fresh basil, minced
1 1/2 teaspoons fresh oregano, minced
1/4 teaspoon salt
1/4 teaspoon ground cumin
6 8-inch flour tortillas
1 cup Monterey Jack cheese, shredded
1 tablespoon canola oil

Grill corn over medium heat for about 10 minutes while turning the corn every few minutes.  Then grill the squash, onions and jalapenos on the grill and cook for 10 minutes, turning once.  Remove and let cool slightly.  Remove the corn from the cobs and chop the squash and onion.  Then seed and chop the jalapenos.  Place in a large bowl.  Stir in the basil, oregano, garlic, salt and cumin.  Place a 1/2 cup of the filling on one side of each tortilla.  Sprinkle with the cheese.  Fold the tortillas over the filling.  Use a large skillet to cook the quesadillas over medium heat with a little oil.  Cook for 1-2 minutes on each side.  Cut into wedges and serve.