Corn , Poblano , Smoked Gouda , Cast Iron
Best for: A warm, spoonable side for steak, chicken, or barbecue.
Charred corn and roasted poblano come together in a creamy skillet finished with smoked Gouda. The corn stays the star, with just enough sauce to coat the kernels and catch on your fork.
Grill: Two-zone, 400–425°F. Equipment: Tongs, bowl with cover, knife, 10-inch cast-iron skillet, heat-resistant gloves.
Ingredients
25–30 minutes Cooling: 5 minutes. Total: 45–50 minutes.
- 5 ears fresh sweet corn, husks and silks removed
- 1 large poblano pepper
- 1 tablespoon neutral oil
- 1 tablespoon unsalted butter
- ½ cup finely diced yellow onion
- 2 garlic cloves, minced
- ½ cup heavy cream
- ¼ teaspoon fine sea salt
- ¼ teaspoon black pepper
- ¾ cup shredded smoked Gouda, about 3 ounces
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
Directions
Preheat a two-zone grill to 400–425°F. Coat the corn and poblano with oil. Grill the corn for 12–15 minutes, turning often; grill the poblano alongside it for 8–10 minutes, turning until blistered on all sides.
Put the pepper in a covered bowl for 5 minutes. Let the corn cool enough to handle, then cut off the kernels. Peel the loose pepper skin, remove the stem and seeds, and dice the flesh.
Place the skillet over moderate direct heat. Melt the butter, add the onion, and cook for 4–5 minutes until softened. Add the garlic and stir for 30 seconds.
Stir in the corn, poblano, cream, salt, and pepper. Move to indirect heat and close the lid. Cook for 5–7 minutes, stirring once, until hot and lightly thickened.
Remove the skillet from the grill with heat-resistant gloves. Stir in the Gouda a handful at a time until melted, then add the lime juice.
Sprinkle with cilantro and serve warm directly from the skillet, setting it on a heatproof trivet.
Grilling tip: Take the skillet off the heat before adding the cheese; boiling the finished sauce can make it oily.
