corn and cheese quesadillas with avacodo salsa

4 corn cobs, husks and silks removed
1 1/2 cups coarsley grated cheddar
4 green onions, trimmed, thinly sliced
1 tbs smoked paprika
2 tsp ground coriander
16 small burito tortillas
1 tbs veg oil
sour cream, to serve
mixed salad leaves to serve

AVA SALSA
1 ripe ava, stoned, peeled, coarsley chopped
250g punnet baby egg tomatoes, coarsley chopped
1 tbs lime juice
2 tbs finely chopped chives

cut kernels from corn cobs and cook in a med saucepan of salted boiling water for 2 mins. drain well and set aside to cool slightly
to make teh ava salsa, combien the ingreds in a med bowl, taste and season with S&P
preheat oven to 120 C combine the corn, cheese onion, paprika and coriander in a bowl. season.
head 1 tsp of oil in a med frying pan over med-high heat. place a tortilla in the pan and sprinkle over 1/8 of the corn mix
top with another tortilla. press teh filling down firmly with a spatula. cook 1-2 mins or until golden and crisp. use a spatula to turn adn cook, pressing firmly for 1 min or until crisp and cheese melts. transfer to an oven tray and warm in the oven. repeat in 7 batches.
cut each quesdila into quarters adn arrange on serving plates. top with ava salsa and dollop with sour cream.