Shrimp Quesadillas With Tarragon Aioli

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The aioli:

1/2 teaspoon minced garlic

1 to 2 teaspoons chopped tarragon

-- Kosher salt, to taste

1/2 cup prepared mayonnaise

1/2 teaspoon lemon juice

The quesadillas:

1 ear corn

5 ounces Monterey Jack cheese, grated

8 ounces bay shrimp

1/2 cup finely chopped jicama

2 green onions, green part finely chopped, about 1/4 cup

-- Zest from 1 lemon

8 flour tortillas, 8-inch diameter

1/2 cup guacamole, mildly spiced

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