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 chili 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, and 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 and stuff the pepper halves. 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.

Recipe note: Some chilies can still be a bit spicy; if no spice is desired, use small bell peppers instead.

(Erin Alderson, a recipe developer and photographer, is a frequent contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to kitchn@apartmenttherapy.com.)