Grilled Corn and Queso Stuffed Poblano PeppersGrilled Corn and Queso Stuffed Poblano Peppers
Grilled Corn and Queso Stuffed Poblano Peppers
Grilled Corn and Queso Stuffed Poblano Peppers
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Recipe - The Fairway Market Corporate
GrilledCornandQuesoStuffedPoblanoPeppers.jpg
Grilled Corn and Queso Stuffed Poblano Peppers
Prep Time15 Minutes
Servings4
Cook Time10 Minutes
Calories349
Ingredients
4 Large Poblano Peppers
2 Large Ears Fresh Sweet Corn, husks and silks removed
1/3 cup Mayonnaise
2 tablespoons Chopped Fresh Cilantro plus additional for garnish (optional)
2 tablespoons Fresh Lime Juice
1 teaspoon Garlic Powder
1 teaspoon Cumin
3/4 cup Shredded Pepper Jack Cheese, divided
1/2 cup Crumbled Queso Fresco plus additional for garnish (optional)
1/4 cup Drained and Finely Chopped Roasted Red Pepper
1/4 cup Finely Chopped Red Onion
Directions

1. Prepare outdoor grill for direct grilling over medium-high heat. Place poblano peppers and corn on hot grill rack; cover and cook 8 minutes or until peppers are lightly charred and corn kernels are bright yellow, turning every 2 minutes. Transfer poblano peppers to rimmed baking pan; transfer corn to cutting board and let stand 5 minutes. Cut kernels from cob. Makes about 2 cups corn.

 

2. In large bowl, stir mayonnaise, cilantro, lime juice, garlic powder, ground cumin, and 1/2 teaspoon each salt and pepper; fold in 1/4 cup pepper Jack cheese, queso fresco, red pepper, onion and corn. Makes about 3 cups.

 

3. With small, sharp knife, leaving stem end intact, cut lengthwise slit along 1 side of each poblano pepper; remove seeds and membranes being careful not to tear peppers. Fill peppers with about 3/4 cup corn mixture; sprinkle with remaining 1/2 cup pepper Jack cheese. Place peppers, cheese side up, on hot grill rack; cover and cook 2 minutes or until cheese melts.

 

4. Serve stuffed peppers sprinkled with cilantro and/or queso fresco, if desired.

 

Nutritional Information
  • 24 g Total fat
  • 8 g Saturated fat
  • 37 mg Cholesterol
  • 814 mg Sodium
  • 23 g Carbohydrates
  • 4 g Fiber
  • 5 g Sugars
  • 0 g Added sugars
  • 11 g Protein
15 minutes
Prep Time
10 minutes
Cook Time
4
Servings
349
Calories

Shop Ingredients

Makes 4 servings
4 Large Poblano Peppers
Poblano Peppers, 1 ct, 6 oz
Poblano Peppers, 1 ct, 6 oz
$1.87 avg/ea$4.99/lb
2 Large Ears Fresh Sweet Corn, husks and silks removed
Yellow Corn, 1 each
Yellow Corn, 1 each
$1.33
1/3 cup Mayonnaise
Hellmann's HLMN Real MAYO 30 20z FS Mayonnaise Real 1 DS, 20 fl oz
Hellmann's HLMN Real MAYO 30 20z FS Mayonnaise Real 1 DS, 20 fl oz
On Sale! Limit 4
$5.99 was $6.49$0.30/oz
2 tablespoons Chopped Fresh Cilantro plus additional for garnish (optional)
Fairway Cilantro, 0.15 oz
Fairway Cilantro, 0.15 oz
$4.99$33.27/oz
2 tablespoons Fresh Lime Juice
Bagged Limes - 2lb, 2 pound
Bagged Limes - 2lb, 2 pound
$5.99$3.00/lb
1 teaspoon Garlic Powder
Garlic Powder     , 2.6 oz
Garlic Powder , 2.6 oz
$10.99$4.23/oz
1 teaspoon Cumin
Fairway Cumin Seed, 1.8 oz
Fairway Cumin Seed, 1.8 oz
$3.99$2.22/oz
3/4 cup Shredded Pepper Jack Cheese, divided
Hot Pepper Jack Cheese Chunk
Hot Pepper Jack Cheese Chunk
$8.99/lb$8.99/lb
1/2 cup Crumbled Queso Fresco plus additional for garnish (optional)
Goya® Queso Fresco, 10 oz
Goya® Queso Fresco, 10 oz
$4.99$0.50/oz
1/4 cup Drained and Finely Chopped Roasted Red Pepper
Galil Roasted Red Peppers, 19 oz
Galil Roasted Red Peppers, 19 oz
$5.99$0.32/oz
1/4 cup Finely Chopped Red Onion
Red Onion
Red Onion
$1.56 avg/ea$2.49/lb

Nutritional Information

  • 24 g Total fat
  • 8 g Saturated fat
  • 37 mg Cholesterol
  • 814 mg Sodium
  • 23 g Carbohydrates
  • 4 g Fiber
  • 5 g Sugars
  • 0 g Added sugars
  • 11 g Protein

Directions

1. Prepare outdoor grill for direct grilling over medium-high heat. Place poblano peppers and corn on hot grill rack; cover and cook 8 minutes or until peppers are lightly charred and corn kernels are bright yellow, turning every 2 minutes. Transfer poblano peppers to rimmed baking pan; transfer corn to cutting board and let stand 5 minutes. Cut kernels from cob. Makes about 2 cups corn.

 

2. In large bowl, stir mayonnaise, cilantro, lime juice, garlic powder, ground cumin, and 1/2 teaspoon each salt and pepper; fold in 1/4 cup pepper Jack cheese, queso fresco, red pepper, onion and corn. Makes about 3 cups.

 

3. With small, sharp knife, leaving stem end intact, cut lengthwise slit along 1 side of each poblano pepper; remove seeds and membranes being careful not to tear peppers. Fill peppers with about 3/4 cup corn mixture; sprinkle with remaining 1/2 cup pepper Jack cheese. Place peppers, cheese side up, on hot grill rack; cover and cook 2 minutes or until cheese melts.

 

4. Serve stuffed peppers sprinkled with cilantro and/or queso fresco, if desired.