Festival Classic Lunch: Grilled Corn and Cheddar-Stuffed Jalapeños with Smoky Chipotle Butter

Allergens

Dairy, Gluten (if using gluten-free butter), Nightshade Vegetables (jalapeños)

Ingredients

• 4 large ears of corn, shucked
• 8 medium jalapeños
• 1 cup grated sharp cheddar cheese
• 1/2 cup unsalted butter, softened
• 1 tablespoon chipotle chili powder
• Salt and pepper, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. Preheat your grill to medium heat (about 350°F).
2. Brush the corn with olive oil and season with salt and pepper. Place on the grill and cook for 8 10 minutes, turning occasionally, until the kernels are tender and slightly charred. Remove from the grill and let cool. Once cool enough to handle, cut the corn off the cob.
3. Slice jalapeños in half lengthwise and remove seeds and membranes. Stuff each half with the grated cheddar cheese.
4. In a small bowl, mix together softened butter and chipotle chili powder until well combined. Season with salt and pepper to taste.
5. Place stuffed jalapeños on the preheated grill and cook for 2 3 minutes per side or until the jalapeño skin is slightly charred and the cheese is melted. Remove from the grill and let cool slightly.
6. Top each jalapeño with a dollop of smoky chipotle butter and garnish with fresh cilantro leaves. Serve immediately.

Chef’s Insight

To add an extra layer of flavor to the smoky chipotle butter, try adding a pinch of ground cumin or smoked paprika.

Notes

Adjust the heat of this dish to your preference by using fewer or more jalapeños.