Found in SL September 2023 issue.
12 large jalapeno peppers
1/3c mayonnaise
1 tbsp white miso
1/4 tsp salt
1c fresh corn kernels (2 ears)
3oz shredded mozzarella (3/4c)
2oz shredded sharp cheddar (1/2c)
1/4c chopped scallions
Preheat oven to 375°. Line a rimmed baking sheet with aluminum foil or parchment paper.
Cut chiles in half lengthwise; scrape out seeds and membranes with a spoon and discard. Arrange peppers halves on baking sheet.
Whisk together mayo, miso, and salt in a medium bowl until smooth. Stir in corn, mozzarella, cheddar, and scallions. Stuff corn mixture evenly into halves. Bake in preheated oven until filling is gooey and bubbly, 18-20 minutes. Serve warm.
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