{"id":20359,"date":"2026-01-29T16:04:07","date_gmt":"2026-01-29T21:04:07","guid":{"rendered":"https:\/\/inseasonezine.com\/home\/?p=20359"},"modified":"2026-01-30T13:03:45","modified_gmt":"2026-01-30T18:03:45","slug":"grilled-corn-queso-stuffed-poblano-peppers","status":"publish","type":"post","link":"https:\/\/inseasonezine.com\/home\/grilled-corn-queso-stuffed-poblano-peppers\/","title":{"rendered":"Grilled Corn & Queso-Stuffed Poblano Peppers"},"content":{"rendered":"

\"Grilled\"download\"\"Email<\/a>
\nGrilled Corn & Queso-Stuffed Poblano Peppers<\/span><\/p>\n

Prep: 15 minutes
\nGrill: 10 minutes \u2022 Serves: 4<\/span> <\/p>\n

4 <\/span>large poblano peppers
\n2\t<\/span>large ears fresh sweet corn, husks and silks removed
\n1\/3 <\/span>cup mayonnaise
\n2\t<\/span>tablespoons chopped fresh cilantro plus additional for garnish (optional)
\n2\t<\/span>tablespoons fresh lime juice
\n1\t<\/span>teaspoon garlic powder
\n1\t<\/span>teaspoon ground cumin
\n1\/2 <\/span>teaspoon salt
\n1\/2 <\/span>teaspoon ground black pepper
\n3\/4 <\/span>cup shredded pepper Jack cheese
\n1\/2 <\/span>cup crumbled queso fresco plus additional for garnish (optional)
\n1\/4 <\/span>cup drained and finely chopped roasted red pepper
\n1\/4 <\/span>cup finely chopped red onion<\/p>\n<\/div>\n

1.<\/span>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.
\n<\/span><\/p>\n

2.<\/span>In large bowl, stir mayonnaise, cilantro, lime juice, garlic powder, cumin, salt and black pepper; fold in 1\/4 cup pepper Jack cheese, queso fresco, red pepper, onion and corn. Makes about 3 cups corn mixture.
\n<\/span><\/p>\n

3.<\/span>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 each pepper 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 is melted. Makes 4 stuffed poblanos.
\n<\/span><\/p>\n

4.<\/span>Serve stuffed peppers sprinkled with cilantro and\/or queso fresco, if desired.
\n<\/span><\/p>\n


\nApproximate nutritional values per serving (1 stuffed pepper):
\n349 Calories, 24g Fat (8g Saturated), 37mg Cholesterol, 814mg Sodium,
\n23g Carbohydrates, 4g Fiber, 5g Sugars, 0g Added Sugars, 11g Protein
\n<\/span><\/p>\n

Chef Tip:<\/span>
\nServe peppers with refried beans and\/or cilantro rice.<\/p>\n

Smart Swaps:<\/span>
\n> Mild poblanos offer vitamin A and plenty of flavor without the heat. Grill an extra ear of corn while you\u2019re at it\u2014its kernels are perfect for quick salads and salsas throughout the week.
\n<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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