Method

• 1.
  Slice kernels from corn cobs. Place oil, lime juice and three-quarters corn kernels in a small food processor and pulse until a thick paste. Stir through remaining corn.
• 2.
  Spray a large frypan with oil and place over medium-high heat.
• 3.
  Place 1 wrap in the frypan. Spread with one-third of the corn mixture, making two shallow indents with the back of a spoon.
• 4.
  Gently crack an egg into each indent. Top with one-third onion and coriander.
• 5.
  Cook for 2 minutes or until eggs are beginning to set. Using a large spatula, transfer wrap to a baking tray and top with another wrap.
• 6.
  Spray wrap with oil, then carefully invert, uncooked-side down, into frypan. Cook for a further 2 minutes or until toasted.
• 7.
  Transfer to a work surface and cut into wedges. Repeat twice more with remaining wraps, corn mixture, eggs, coriander and onion.
• 8.
  Serve quesadillas with avocado and extra lime, onion, jalapeno and coriander.