Grilled Cheese Sandwich With Charred Chili And Corn

Name: Grilled Cheese Sandwich With Charred Chili And Corn Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ears fresh corn, shucked; 4 jalapeno peppers, split in half, stems, seeds, and ribs removed; 2 poblano peppers, split in half, stems, seeds, and ribs removed; 2 tablespoons vegetable oil; 1 pound grated oaxaca or mozzarella cheese; Kosher salt and freshly ground black pepper; 4 crusty rolls (about 6 inches long), split lengthwise; 2 tablespoons unsalted butter, softened; 1 small white onion, finely diced (about 3/4 cup); 1/2 cup cilantro leaves, chopped; 1 tablespoon lime juice

Servings: persons

4 ears fresh corn, shucked
4 jalapeno peppers, split in half, stems, seeds, and ribs removed
2 poblano peppers, split in half, stems, seeds, and ribs removed
2 tablespoons vegetable oil
1 pound grated oaxaca or mozzarella cheese
Kosher salt and freshly ground black pepper
4 crusty rolls (about 6 inches long), split lengthwise
2 tablespoons unsalted butter, softened
1 small white onion, finely diced (about 3/4 cup)
1/2 cup cilantro leaves, chopped
1 tablespoon lime juice

1
Heat grill or grill pan over medium-high heat. Preheat for 5 minutes. Brush corn, jalapenos, and poblanos with vegetable oil. Grill until charred on all sides, turning occasionally with tongs, 7 to 10 minutes for corn, 5 to 7 minutes for chilis. Transfer to cutting board. When cool enough to handle, cut corn kernels from cob into a large bowl and slice the chilies into thin strips.
2
Heat cheese in a non-stick skillet over medium heat. Cook, stirring occasionally, until completely melted and browned in spots, about 4 minutes. Stir in corn and chilies. Season to taste with salt and pepper. Reduce heat to lowest setting to keep warm.
3
Meanwhile, butter exterior of split rolls. Divide cheese mixture evenly among rolls and press together. Cook in a large skillet or over the grill, 2 sandwiches at a time, until crisp and browned, about 3 minutes per side. Transfer to cutting board and cut in half. Toss together onions, cilantro, and lime juice. Serve sandwiches with onion mixture.

572

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 ears fresh corn, shucked, 4 jalapeno peppers, split in half, stems, seeds, and ribs removed, 2 poblano peppers, split in half, stems, seeds, and ribs removed, 2 tablespoons vegetable oil, and more.

Yes, Grilled Cheese Sandwich With Charred Chili And Corn Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Cheese Sandwich With Charred Chili And Corn Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions