Grilled Crab-Stuffed Hatch Chiles

Ingredients

1/4 cup Our Family® Hot Sauce 

1/4 cup Our Family® Original Sour Cream  

2 large ears fresh sweet corn, husks and silks removed  

8 large Hatch chile peppers  

1 package (8 ounces) Our Family® Original Cream Cheese, softened 

1 container (8 ounces) refrigerated lump crabmeat, drained, picked through and coarsely chopped 

3/4 cup Our Family® Finely Cut Shredded Parmesan Cheese 

2 tablespoons chopped fresh cilantro plus additional for garnish (optional)  

2 tablespoons fresh lime juice  

1 1/2 teaspoons Our Family® Garlic Powder  

1/4 teaspoon Finest Reserve™ by Our Family® Black Peppercorn Grinder 

Directions

1. Prepare outdoorgrillfor direct grilling over medium-high heat. In small bowl, whisk hot sauce and sour cream; cover and refrigerate. Makes about 1/2 cup hot sauce mixture.  

2. Place corn on hot grill rack; cover andcook12 minutes or until lightly charred, turning occasionally. During last 6 minutes of cooking, place chile peppers on hot grill rack; cover and cook 6 minutes or until lightly charred, turning every 2 minutes. Transfer peppers to rimmed baking pan; transfer corn to cutting board and let stand 5 minutes. Cut kernels from cobs. Makes about 2 cups corn. 

3. In large bowl, stir cream cheese, crabmeat, 1/4 cup Parmesan cheese, cilantro, lime juice, garlic powder, blackpepperand corn. Makes about 3 cups cream cheese mixture.  

4. With small, sharp knife, leaving stem end intact, cut lengthwise slit along 1 side of each pepper; remove seeds and membranes being careful not to tear peppers.Fill peppers with cream cheese mixture; sprinkle with remaining 1/2 cup Parmesan cheese. Place peppers, cheese side up, on hot grill rack; cover andcook 2 minutes or until cheese is melted. Makes 8 stuffed peppers.  

5. Serve peppers drizzled with sour cream mixture garnished with cilantro, if desired.