Healthy Mexican Street Corn (Esquites) Stuffed Peppers

For the Peppers and Filling

• Olive oil for grilling
• 3 large or 12 baby bell peppers
• 3 ears of corn
• Small red onion
• Zest of a lime
• Juice of a lime
• 0.5 tsp cumin
• Generous salt and pepper
• 2 tbsp thick, plain yogurt (vegan if desired)
• Big handful of fresh, salty cheese like feta (vegan if desired)

For Garnishing

• Additional handful of feta
• Handful of fresh cilantro
• Avocado
• Roasted salted pepitas

1. Preheat the grill to medium heat and oil the racks well.
2. While the grill heats, cut the peppers in half length-wise, remove the husks from the corn, and cut the onion into rounds.
3. Grill the peppers briefly, just enough to char and flavor the edges, but so that they keep their shape.
4. Grill the corn and onion rounds until tender and lightly-charred.
5. Cut the kernels off the corn cobs. Then, while the corn is still hot, toss it with the lime zest, lime juice, cumin, salt, and pepper.
6. Dice the onion and add it to the corn.
7. After the corn has cooled to room temperature, stir in the yogurt and mix well. Add in the cheese and stir gently.
8. Stuff the grilled peppers with the filling.
9. Just before serving, lay the peppers out on a platter and garnish with additional cheese, fresh cilantro, avocado, and pepitas.