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Spicy Shrimp With Corn And Quesadillas

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5 ears fresh corn

6 scallions (white and light green parts), thinly sliced

1 teaspoon fresh thyme

Kosher salt and pepper

1 tablespoon ancho or some other chili powder

1/4 teaspoon cayenne pepper

2 tablespoons olive oil

1 pound large shrimp, peeled and deveined

1/2 cup grated Monterey Jack

2 large flour tortillas

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