Grilled Cheese Sandwich with Charred Chili and Corn

[Photograph: Maria Del Mar Sacasa

About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blog High Heels & Frijoles. Behind her girly façade lurks a truck driver's appetite. Read about her cravings and suffer through her occasional rants on Twitter @HHandFrijoles and see her constant stream of food images on Instagram: mdmsacasa

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Grilled Cheese Sandwich with Charred Chili and Corn

About This Recipe

Yield:makes 4 sandwiches
Active time:30 minutes
Total time:30 minutes
Special equipment:grill or grill pan
This recipe appears in: Sandwiched: Charred Chili, Cheese, and Corn Sandwiches


  • 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 (about 6 inches long), split lengthwise
  • 2 tablespoons unsalted butter, softened
  • 1 small white onion, finely diced (about 3/4 cup)
  • 1/2 cup cilantro leaves, chopped
  • 1 tablespoon lime juice


  1. 1

    Heat grill or grill pan over medium-high heat. Preheat for 5 minutes. Brush corn, jalapeños, and poblanos with vegetable oil. Grill until charred on all sides, turning occasionally with tongs, 7 to 10 minutes for corn, 5 to 7 minutes for chilis. Transfer to cutting board. When cool enough to handle, cut corn kernels from cob into a large bowl and slice the chilies into thin strips.

  2. 2

    Heat cheese in a non-stick skillet over medium heat. Cook, stirring occasionally, until completely melted and browned in spots, about 4 minutes. Stir in corn and chilies. Season to taste with salt and pepper. Reduce heat to lowest setting to keep warm.

  3. 3

    Meanwhile, butter exterior of split rolls. Divide cheese mixture evenly among rolls and press together. Cook in a large skillet or over the grill, 2 sandwiches at a time, until crisp and browned, about 3 minutes per side. Transfer to cutting board and cut in half. Toss together onions, cilantro, and lime juice. Serve sandwiches with onion mixture.


Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: