Cheddar and Corn Jalapeño Poppers
- 18 large jalapeño peppers
- 1 1/4 cups finely grated sharp cheddar cheese
- 3/4 cup chopped corn kernels
- 2 Tbs. minced green onion, white and green portions
- Kosher salt and freshly ground pepper, to taste
Cut 1/4 inch off the top of each jalapeño pepper; reserve the tops. Using a pepper corer or a thin knife, hollow out the centers of the peppers, removing the seeds and ribs; do not cut through the flesh.
Prepare a grill for indirect grilling over medium-high heat.
In a bowl, stir together the cheese, corn and green onion, and season with salt and pepper. Stuff the center of each pepper with 1 to 2 Tbs. of the cheese mixture, filling to within 1/8 inch of the top of the pepper. Place the filled peppers upright in a jalapeño pepper roaster and set the cut tops back on top of the peppers.
Place the pepper roaster on the grill over indirect heat and cover the grill. Roast until the peppers are tender and the cheese is melted, about 25 minutes.
Transfer the jalapeño poppers to a platter and serve immediately. Makes 18 jalapeño poppers.