Grilled Cheese with Corn and Calabrian Chile

Nancy Silverton’s L.A. restaurant Pizzeria Mozza celebrates unfussy, straightforward, focused food that uses fresh California produce. This upgraded grilled cheese by the 1990 F&W Best New Chef alum is filled with a charred sweet corn-studded blend of nutty English cheddar, sharp caciocavallo, and just enough mayonnaise to bind it all together.


  • 1 cup fresh corn kernels
  • 3 ounces English-style cheddar cheese (such as Keen’s), shredded (about 3/4 cup)
  • 1/2 cup mayonnaise
  • 1 ounce caciocavallo cheese or provolone cheese, shredded (about 1/4 cup)
  • 1/4 cup finely chopped shallot
  • 1/4 cup finely chopped scallions
  • 1 medium-size jarred Calabrian chile, stemmed and finely chopped (about 2 teaspoons)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon finely chopped garlic
  • 6 tablespoons unsalted butter (3 ounces), softened
  • 12 (1/3-inch-thick) sourdough bread slices


  1. Heat a large cast-iron skillet over medium-high until smoking. Add corn kernels, and cook, stirring occasionally, until tender and charred in spots, about 3 minutes. Transfer corn to a large bowl, and let cool 10 minutes. Wipe out skillet, and set aside.
  2. Add cheddar, mayonnaise, caciocavallo, shallot, scallions, chile, salt, and garlic to corn; stir to combine. Spread butter on one side of each bread slice. Place 6 bread slices, buttered sides down, on a piece of parchment paper, and top evenly with cheese mixture (about 1/3 cup each); spread cheese mixture in an even layer. Top with remaining bread slices, buttered sides up.
  3. Heat cast-iron skillet over medium. Working in batches, cook sandwiches until golden brown and toasted, 3 to 4 minutes per side. Serve immediately.
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