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 - ShopRite 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
$1.50 avg/ea$3.99/lb
2 Large Ears Fresh Sweet Corn, husks and silks removed
Yellow Corn, 1 each
Yellow Corn, 1 each
$0.99
1/3 cup Mayonnaise
Kraft Creamy & Smooth Real Mayo Mayonnaise, 30 fl oz
Kraft Creamy & Smooth Real Mayo Mayonnaise, 30 fl oz
$5.99$0.20/fl oz
2 tablespoons Chopped Fresh Cilantro plus additional for garnish (optional)
Badia Cilantro, .25 oz
Badia Cilantro, .25 oz
$1.49$5.96/oz
2 tablespoons Fresh Lime Juice
Fresh Limes
Fresh Limes
8 for $2.00
$0.25 was $0.50
1 teaspoon Garlic Powder
Badia Garlic Powder, 10.5 oz
Badia Garlic Powder, 10.5 oz
$6.29$0.60/oz
1 teaspoon Cumin
Badia Cumin Seed, 1 oz
Badia Cumin Seed, 1 oz
$1.49$1.49/oz
3/4 cup Shredded Pepper Jack Cheese, divided
Black Bear Pepper Jack Cheese
Black Bear Pepper Jack Cheese
On Sale!
$7.99/lb was $8.99/lb$7.99/lb
1/2 cup Crumbled Queso Fresco plus additional for garnish (optional)
Ready Pac Foods Bistro Chicken Queso Fresco with Creamy Avocado Dressing, 6.5 oz
Ready Pac Foods Bistro Chicken Queso Fresco with Creamy Avocado Dressing, 6.5 oz
$4.79$0.74/oz
1/4 cup Drained and Finely Chopped Roasted Red Pepper
DeLallo Roasted Red Peppers in Water, 12 oz
DeLallo Roasted Red Peppers in Water, 12 oz
$3.39$0.28/oz
1/4 cup Finely Chopped Red Onion
Red Onion
Red Onion
$0.93 avg/ea$1.49/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.