Instructions
This is a very easy recipe to make at home on the grill or indoors with your stove and oven! I made this completely on a charcoal grill with a cast iron skillet but will give you a few pointers if you are making it indoors.
Get your charcoal started in your chimney or in the grill. If using a gas grill preheat it to medium high heat. If cooking indoors preheat your oven broiler to the highest setting.
Once your cooking element is up to temperature, start by lightly coating the corn and peppers with the olive oil. Brush the oil so all sides of the peppers and corn are coated.
Place the corn and peppers on the grate over the coals to begin roasting them, turning occasionally to ensure even cooking. We want the corn kernels to turn golden brown to dark brown on the tops of the kernel. Rotate the corn to ensure even cooking. The peppers should start to blister and turn dark brown to black on the exterior, rotate to ensure even cooking on all sides. If cooking indoors place the corn and peppers on a wire cooling rack inside a sheet tray. Place the tray with the peppers in the oven with the oven rack set 6 to 8 inches from the broiler. Cook the peppers and corn to the same doneness as if they were on the grill, rotating occasionally to ensure even cooking.
Once the corn achieves the desired color remove from the grill and set aside to rest and cool. When the peppers are thoroughly charred and very soft to the touch remove them from the grill and place in a glass bowl and tightly cover the bowl with plastic wrap. Let the peppers and corn rest for 10 to 15 minutes. The plastic wrap will trap steam and make it much easier to remove the charred exterior.
While the peppers and corn are cooling cut the Oaxaca and cheddar cheese into 6-10 smaller chunks so they will melt quicker. If cooking indoors, preheat your oven to 350 degrees. Place cheese pieces, entire jar of crema, and chile verde rub in a seasoned 12 inch cast iron skillet or 12x10 baking dish, the disposable aluminum pans are great for this.
Next we will carefully remove the kernels from the cob. Once the corn is cool enough to handle place the stalk end down on the cutting board and with a sharp knife cut the kernels off as close to the cob as you can. Rotate the cob to remove all the kernels. Repeat for all 8 ears of corn and place the kernels in the pan with the cheese.
Next remove the peppers from the plastic covered bowl. If they are still too hot give them a few more minutes to cool. Remove the charred exterior of the peppers with your fingers, scraping with a spoon, or scraping with a knife. Discard the charred pieces and you will be left with very soft roasted peppers. Remove the stem of the pepper then slice the pepper in half length wise. Open the pepper up and scrape out the seeds. Repeat for remaining peppers. Once all the charred pieces, stems, and seeds are removed, finely chop the peppers and add to the pan with the cheese and corn.
Place the pan or skillet back on the grill or in the oven to finish cooking and melt the cheese. Stir periodically to ensure everything mixes together and the cheese doesn't burn to the pan. If cooking over charcoal stir more often to ensure the cheese doesn't burn due to the high heat. I recomment using a cast iron skillet if cooking over charcoal. Once the cheese is completely melted, thoroughly mixed together, and is 165 to 175 degrees you are ready to enjoy!
Enjoy as is or top with chopped brisket, pulled pork, or smoked chicken!