Grilled Cheese with Corn and Chile
1 cup fresh corn kernels
3 ounces English-style cheddar cheese, shredded
1/2 cup mayonnaise
1 ounce provolone cheese, shredded (about 1/4 cup)
1/4 cup finely chopped shallot
1/4 cup finely chopped scallions
1 teaspoon kosher salt
1/2 teaspoon finely chopped garlic
6 tablespoons unsalted butter (3 ounces), softened
1 jar hot pepper jelly
12 (1/3-inch-thick) sourdough bread slices
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 cheddar, mayonnaise, provolone, shallot, scallions, salt, and garlic to corn; stir to combine. Spread butter on one side of each bread slice and hot pepper jelly on the other side. 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.
Heat cast-iron skillet over medium. Working in batches, cook sandwiches until golden brown and toasted, 3 to 4 minutes per side. Serve immediately.
Yield: 6 servings