|YIELDS: 4 Servings||PREP TIME: 10 mins||COOK TIME: 45 mins||TOTAL TIME: 55 mins|
5 ears fresh corn, shucked
2 tbsp butter
1 15oz can black-eyed peas, drained and rinsed
2 medium garlic cloves
1 ½ tsp kosher salt
1 tsp cumin
¼ tsp black pepper
¼ cup chopped fresh cilantro
1 tbsp chopped fresh oregano
8 oz Monterey Jack cheese, shredded
- Preheat a gas grill to medium-high (400°F to 450°F) on 1 side. Place poblano chiles and corn on oiled grates over the lit side of the grill. Cover grill. Grill poblanos, turning once, until skins are charred, about 5 minutes per side. Grill corn, turning occasionally, until charred, about 5 minutes per side. Remove poblanos and corn from the grill.
- Transfer poblanos to a heavy-duty ziplock plastic bag. Seal and let stand for 10 minutes.
- Let the corn cool for 5 minutes then cut the kernels from cobs, discarding cobs. Set aside kernels.
- Remove poblanos from the plastic bag. Remove and discard skins, keeping stems intact. Working with 1 at a time, make a lengthwise slit down the side of the poblano, starting at the stem and being careful to not cut through the other side of the pepper. Carefully remove and discard seeds and membrane. Set aside poblanos.
- Heat butter in a large skillet over medium-high until melted and foamy. Add peas. Cook, stirring often, until hot, about 2 minutes. Stir in reserved corn kernels, garlic, salt, cumin, and black pepper. Cook, stirring often, 2 minutes. Stir in cilantro and oregano. Remove from heat; stir in cheese.
- Spoon pea mixture evenly into poblanos, pulling sides of each chile around the filling to enclose. Transfer poblanos to a baking sheet lightly coated with cooking spray. Place on the unlit side of the grill. Grill, covered, until cheese is melted and bubbling, about 5 minutes. Serve immediately with pico de gallo on the side for topping.