Pepper Jack Corn Quesadillas

3 large ears corn, husks and silks removed
4 whole-wheat flour tortillas
1 cup reduced-fat Monterey Jack cheese, shredded
½ cup medium salsa
3 green onions, thinly sliced
½ cup red onion, sliced
½ cup green pepper, thinly sliced

Preheat grill to medium-high heat. Place corn on hot grill rack. Cover grill and cook corn 10 to 15 minutes or until brown in spots, turning frequently. Transfer corn to plate; cool until easy to handle. When cool, with sharp knife, cut kernels from cobs.

Place tortillas on work surface. Evenly divide Monterey Jack, salsa, onions, green pepper, and corn on half of each tortilla. Fold tortilla over filling to make 4 quesadillas.

Place quesadillas on hot grill rack. Cook quesadillas 1 to 2 minutes or until they are browned on both sides, turning over once. Transfer quesadillas to cutting board; cut each into 3 pieces.