Grilled Cheese with Corn and Calabrian Chile

Servings

6

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Issue

July 2020

Directions

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Heat a large cast-iron skillet over medium-high until smoking. Add corn kernels, and cook, stirring occasionally, until tender and charred in spots, about 3 minutes. Transfer corn to a large bowl, and let cool 10 minutes. Wipe out skillet, and set aside.

Add to Directions

Add cheddar, mayonnaise, caciocavallo, shallot, scallions, chile, salt, and garlic to corn; stir to combine. Spread butter on one side of each bread slice. Place 6 bread slices, buttered sides down, on a piece of parchment paper, and top evenly with cheese mixture (about 1/3 cup each); spread cheese mixture in an even layer. Top with remaining bread slices, buttered sides up.

Add to Directions

Heat cast-iron skillet over medium. Working in batches, cook sandwiches until golden brown and toasted, 3 to 4 minutes per side. Serve immediately.

Make Ahead

Cheese filling mixture can be made up to 3 days in advance, covered, and stored in refrigerator.

Write a Pairing Note

Ripe Southern Italian red.

Active Time

Min

20

Total Time

Min

25

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Chefs

Nancy Silverton

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Category

Grilled Cheese

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