Ingredients

The following ingredients have 6 Servings
  • 3 ears fresh sweet corn (husked)
  • 1 large poblano chile pepper
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion (diced)
  • 5 cups low-sodium chicken broth
  • 2 tablespoons butter
  • 1 cup Arborio rice
  • 1/2 teaspoon salt
  • 8 ounces Chile Jack cheese (shredded)

Instruction

  • Heat the grill to medium high. Lightly brush the corn and poblano pepper with olive oil. Grill over direct medium heat, turning occasionally and with lid closed, about 8-10 minutes, or until the poblano chile pepper is blackened and blistered all over and the corn is tender.
  • Remove vegetables from the grill to cool; place the chile in a bowl and cover with plastic wrap to make removing skin easier.
  • Coarsely chop the onion and place in a separate bowl. Cut corn from the cob. Scrape skin from chile, remove the seeds and stem, and dice.
  • In a large saucepan, heat the chicken broth until it simmers. Keep warm.
  • Melt the butter in a large skillet on high heat. Sauté the onion and rice, 2 to 3 minutes, stirring often. Rice should be slightly opaque. Add one cup of the simmering broth and stir until the liquid is absorbed.
  • Continue adding one cup at a time of the hot broth, cooking until the broth is absorbed before adding the next cup. Rice will become tender after about 20-30 minutes, and should be creamy, with no liquid. Add the remaining vegetables and salt.
  • Remove from heat and stir in the chile-jack cheese until melted. Serve immediately.