Pork Chorizo & Corn Quesadillas

Wash and dry the fresh produce. Remove the husks and  silks from the corn; cut the kernels off the cobs. Roughly chop the lettuce. Halve the tomatoes. Combine the chopped lettuce and halved tomatoes in a bowl; add half the corn kernels. Halve the lime crosswise; squeeze the juice into a bowl. Add the sour cream and whisk to combine. Taste, then season with salt and pepper if desired. 

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook,  stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until browned. Add the remaining corn kernels; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the corn is slightly softened and the chorizo is cooked through (be careful, as the corn may pop as it cooks). Add the guajillo chile sauce. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired.

Place the tortillas on a work surface. Top one half of each tortilla with the filling (you may have extra) and cheese. Fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the filling. In the same pan, heat 2 teaspoons of olive oil on medium  until hot. Working in batches, add the quesadillas. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (adding a drizzle of olive oil in between batches).Transfer to a cutting board and immediately season with salt.

Meanwhile, in a bowl, whisk together the ranch dressing and guacamole. Just before serving, add the guacamole ranch to the bowl of prepared vegetables. Toss to thoroughly coat. Taste, then season with salt and pepper if desired.Carefully halve each cooked quesadilla. Serve the quesadillas with the salad and lime sour cream on the side. Enjoy!