Grilled Shishito & Sweet Corn Mac n Cheese

Grilled Shishito & Sweet Corn Mac n Cheese

I’m standing over the stove charring shishito peppers over an open flame with my brother Jung. We eat them as we go, marveling in what a wonderful snack they are, paying no mind to the fact that our supply is rapidly dwindling. While blistering peppers on the stove top is a tedious task it’s necessary as I no longer have access to a grill. Cue the sad violin. 

I just bought about a pound of the slightly sweet Asian peppers. They make for a fun game of culinary roulette as every now and then you get a particularly spicy one. But for the most part they pack a mild kick and are a perfect snack on their own or paired with a creamy dipping sauce.

Ingredients

  • For the Mac
  • 12 oz. cooked and drained pasta, (I used Orecchiette)
  • 1 lb. shishito peppers
  • 4 ears of sweet white corn, husks removed
  • Olive oil
  • Salt and Pepper
  • 1 cup crumbled chicharrones
  • 1/2 cup crumbled queso fresco, for serving
  • Fresh chopped cilantro, for serving
  • Hot sauce, for serving
  • Sliced limes, for serving
  • For the Cheese Sauce
  • ¼ cup butter
  • ¼ cup flour
  • ¼ tsp. cayenne pepper
  • ½ tsp. cumin
  • ¼ tsp. smoked paprika
  • Pinch white pepper
  • 3 cups cold milk
  • Pinch of nutmeg
  • 1 tsp. Worcestershire
  • 1 tsp. salt
  • 3 cups grated jalapeño jack cheese
Read the whole recipe on What do you crave?