Chile Relleno Street Corn


  1. Preheat grill to medium-high heat.
  2. Place corn, peppers and jalapeños on grill and rotate occasionally until lightly charred and cooked through, about 8 minutes.
  3. Remove seeds, stems and skins from peppers and jalapeños, chop. Reserve.
  4. Pour enough oil in a large pot to reach a 1-inch depth. Bring to 375° over medium heat.
  5. Meanwhile, in a large bowl, mix together egg, milk, salt, chili powder, flour, baking soda and baking powder.  Stir in chopped peppers and cheese.
  6. Skewer each cob with a 4-inch or longer wooden skewer, about halfway through and dip in batter.
  7. Place in frying oil and cook until golden brown, rotating to cook all sides evenly. Garnish with lime wedges.

Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen