In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 cup of fresh corn and ½ cup of chopped red onion. Sauté for about 5 minutes until softened.

In the same skillet, place one flour tortilla in the pan. Sprinkle half of the shredded Cabot Alpine Cheddar cheese evenly over one half of the tortilla. Layer half of the sautéed corn and onion mixture, followed by slices of 1 medium heirloom tomato and a few fresh basil leaves.

Cover the skillet with a lid to trap the heat and melt the cheese. Cook for 1-2 minutes until the cheese is gooey and bubbling.

Gently fold the tortilla in half, pressing down slightly with a spatula. Cook for another minute until the tortilla is golden brown and crispy.

Remove the quesadilla from the skillet and place it on a cutting board. Cut into wedges for easy serving. Repeat with the second tortilla and remaining filling.