When it comes to grilling, I’ll try anything. I love grilled beets, polenta, cheese (like halloumi), and of course, vegetables. The options for vegetarian-friendly grilling are endless. These stuffed peppers combine two of my favorite ingredients — sweet corn and goat cheese — for a filling side or a nice, light dinner served with a salad.
During July, my evening dinners usually revolve around one of two different produce items: tomatoes and sweet corn. Growing up in the Midwest, my family would scout out the best sweet corn, usually purchased out of a dusty old pick-up truck on the corner of the highway. While I typically use the peaches-and-cream sweet corn variety, any sweet, fresh variety of sweet corn will work well in this recipe.
Whatever you do, make sure the sweet corn is fresh. As fresh corn sits in the store or your refrigerator, it begins to lose flavor. But grill up a big batch of corn one evening and you can use it for meals throughout the week.
If goat cheese isn’t a flavor you particularly like, try using cream cheese or another soft cheese instead. The cheese should be secondary to the other flavors here, highlighting the smoked paprika, sweet corn, and cilantro rather than overwhelming it.
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 Recipe Note)
Prepare a grill. Shuck and remove the silk from the sweet corn. Rub the ears with olive oil and smoked paprika. Cook on the grill until the corn is charred, turning occasionally. Let the corn cool enough to handle, then remove kernels.
In a food processor, pulse the onion into small pieces. Add the goat cheese, yogurt, and salt. Pulse the mixture, 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 between the peppers. Grill the stuffed peppers over low, indirect heat and until they are warmed through, 6 to 8 minutes. Move the peppers to medium, direct heat and continue to cook until peppers are charred, 2 to 3 minutes. Serve with a sprinkle of cilantro and favorite hot sauce if desired.
- Some chiles can still be a bit spicy, if no spice is desired, use small bell peppers instead.