18 jalapeños (large)
1 1/4 cups finely grated cheddar cheese
3/4 cup chopped corn kernels
2 tbsp. minced green onion
Salt and pepper
Trim 1/4″ off the tops of the jalapeños, then hollow out the centers with a pepper corer. In a bowl, mix the cheese, corn and green onion, salt and pepper. Stuff the cheese mixture into each jalapeño, to within 1/8″ of the top. Set the jalapeños upright in a jalapeño roaster and put the cut tops back on top. Set the roaster on the grill (over indirect heat) and cover for about 25 minutes. Serve immediately.