Grilled Cheese Sandwich with Charred Chili and Corn

Ingredients

• 4 ears fresh corn, shucked
• 4 jalapeño peppers, split in half, stems, seeds, and ribs removed
• 2 poblano peppers, split in half, stems, seeds, and ribs removed
• 2 tablespoons vegetable oil
• 1 pound grated oaxaca or mozzarella cheese
• Kosher salt and freshly ground black pepper
• 4 crusty rolls, split lengthwise
• 2 tablespoons unsalted butter, softened
• 1 small white onion, finely diced
• 1/2 cup cilantro leaves, chopped
• 1 tablespoon lime juice

Directions

1. Warm a grill or grill pan over medium-high heat, then let it preheat for 5 minutes. Coat the corn, jalapeños, and poblanos with the vegetable oil. Grill them, turning now and then with tongs, until they are charred all over, 7 to 10 minutes for the corn and 5 to 7 minutes for the chilis. Move everything to a cutting board. Once they are comfortable to handle, slice the corn off the cobs into a large bowl and cut the chilies into thin strips.
2. Place the cheese in a non-stick skillet set over medium heat. Cook it, stirring occasionally, until it has melted fully and picked up browned spots, about 4 minutes. Mix in the corn and chilies, then season with salt and pepper to taste. Turn the heat down to the lowest setting so the filling stays warm.
3. While the cheese mixture stays warm, spread butter on the outside of the split rolls. Portion the filling evenly into the rolls and press them closed. Cook the sandwiches in a large skillet or on the grill, 2 at a time, until the outsides are browned and crisp, about 3 minutes on each side. Move them to a cutting board and cut them in half. Stir together the onions, cilantro, and lime juice, and serve that mixture with the sandwiches.