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Corn-stuffed peppers can be spicy or mild

By Erin Alderson
TheKitchn.com
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Erin Alderson - THEKITCHN.COM
Take advantage of sweet corn season with Sweet Corn and Goat Cheese Stuffed Peppers.

More Information

  • Sweet Corn and Goat Cheese Stuffed Peppers

    2 ears fresh sweet corn

    2 teaspoons olive oil

    1 teaspoon smoked paprika

    1/4 cup diced red onion

    4 ounces goat cheese, softened

    2 to 3 tablespoons plain yogurt

    1/4 teaspoon salt

    3 tablespoons chopped cilantro, plus extra for topping

    1/2 cup cooked millet or quinoa

    4 to 5 mild chile peppers such as Anaheim or poblano (see note)

    PREPARE a grill. Shuck and remove the silk from the corn. Rub the ears with olive oil and smoked paprika. Cook on the grill, turning occasionally, until the corn is charred. Let the corn cool enough to handle, and then remove kernels.

    PULSE the onion into small pieces in a food processor. Add the goat cheese, yogurt and salt. Pulse, scraping down sides as needed, until combined and goat cheese is smooth. Add corn kernels and cilantro, and pulse 3 to 4 times until the mixture is just combined but kernels are still mostly intact. Transfer to a mixing bowl and stir in cooked grain.

    SLICE the peppers lengthwise and remove seeds. Divide the corn mixture equally and stuff the pepper halves. Grill the stuffed peppers over low, indirect heat and until they are warmed through, 6 to 8 minutes. Move the peppers to direct heat and cook until peppers are charred, 2 to 3 minutes. Serve with a sprinkle of cilantro and favorite hot sauce if desired.

    NOTE: Some chiles can still be a bit spicy; if you don’t want it spicy at all, use small bell peppers instead.

    YIELD: 4 to 5 servings.



When it comes to grilling, I’ll try anything. I love grilled beets, polenta and cheeses such as halloumi, along with the more conventional range of vegetables. The options for vegetarian grilling are endless.

These stuffed peppers combine two of my favorite ingredients – sweet corn and goat cheese – for a filling side dish or a light dinner with a salad.

In the summer, my dinners usually revolve around one of two produce items: tomatoes and sweet corn. When I was growing up in the Midwest, my family would scout out the best sweet corn, usually bought out of a dusty old pickup truck beside the highway. While I typically use Peaches and Cream sweet corn, any sweet, fresh variety will work well in this recipe.

Whatever you do, make sure the corn is fresh. As fresh corn sits in the store or your refrigerator, it begins to lose flavor. However, if you grill up a big batch of corn one evening, you can use it for meals throughout the week.

If goat cheese isn’t a flavor you particularly like, try cream cheese or another soft cheese instead. The cheese should be secondary to the other flavors, highlighting the smoked paprika, sweet corn and cilantro rather than overwhelming them.

Erin Alderson is a recipe developer and photographer who contributes to TheKitchn.com, a website for food and home cooking.

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