.jpg)
Serves 4 to 5
2 ears fresh sweet corn
2 teaspoons olive oil
1 teaspoon smoked paprika
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 chile peppers such as Anaheim or poblano (see Recipe Note)
2 teaspoons olive oil
1 teaspoon smoked paprika
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 chile 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, 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 between the peppers. 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.
