If you are part of a raw cob, roast it on the barbecue or cook it in water, steamed or grilled, leaving the grains tender. Cut vertically to get the indicated amount, or do it directly from a purchased cooked cob.
cut the zucchini washed into cubes about the size of corn. Chop or julienne the chili pepper without the seeds or a jalapeño, and chop the washed coriander with a knife.
Heat a little oil in a frying pan and sauté the salted and peppered zucchini over very high heat, until golden, couple of minutes. Add the corn and sauté two more minutes; incorporate the chili, stir and add the cilantro. Mix well and transfer to a bowl.
Add the cheese and mix evenly. Fill the wheat tortillas to form quesadillas, dividing the mixture in each half without reaching the edge. Fold to form semicircles, pinching the edges.
Heat two tablespoons of oil in the same pan and cook the quesadillas at medium power, crushing them slightly, turning them over so they are well browned and crispy. Serve cut into triangles.