THE KITCHN: Sweet Corn and Goat Cheese Stuffed Peppers
When it comes to grilling, I'll try anything. I love grilled beets, polenta and cheeses such as halloumi, along with the more conventional range of vegetables. The options for vegetarian grilling are endless. These stuffed peppers combine two of my favorite ingredients -- sweet corn and goat cheese -- for a filling side or a light dinner served with a salad.
In the summer growing season, my evening dinners usually revolve around one of two different produce items: tomatoes and sweet corn. When I was growing up in the Midwest, my family would scout out the best sweet corn, usually bought out of a dusty old pick-up truck on the corner of the highway. While I typically use Peaches and Cream sweet corn, any sweet, fresh variety will work well in this recipe.
Whatever you do, make sure the corn is fresh. As fresh corn sits in the store or your refrigerator, it begins to lose flavor. However, if you grill up a big batch of corn one evening, 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
Serves 4 to 5.
2 ears fresh sweet corn
2 teaspoons olive oil
1 teaspoon smoked paprika
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