Recipes Sandwiches + Wraps Cheese Sandwiches Grilled Cheese Grilled Cheese with Corn and Calabrian Chile 5.0 (1) 2 Reviews 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 BNC 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. Thick slices of sourdough get a beautifully buttery, golden crust in a cast iron skillet, while Calibrian chile sneaks in with just the right amount of heat. Satisfyingly rich, sharp, and indulgent, cheese filling is a knockout on burgers, or even as a hot dip with crackers and crudités.Related: More Grilled Cheese RecipesThe Best Way to Make Grilled Cheese By Nancy Silverton Nancy Silverton Instagram Nancy Silverton is the co-owner of Michelin-starred Osteria Mozza, as well as Pizzeria Mozza, Mozza2Go, chi SPACCA, Pizzette and The Barish in Los Angeles. In the fall of 2020, Mozza opened in Los Cabos, Mexico and Pizzeria Mozza opened in London. In 2022, Osteria Mozza will open in Singapore at the Hilton Orchard.In 2014, she received the highest honor given by the James Beard Foundation for "Outstanding Chef." Nancy is the author of nine cookbooks including Desserts (1986), Breads from the La Brea Bakery (1996), Pastries from the La Brea Bakery (2000), Nancy Silverton's Sandwich Book (2005), Twist of the Wrist (2007), the Mozza Cookbook (2011), Mozza at Home (2016) and chi SPACCA (2020). Nancy's next pastry cookbook will be released in 2023. Food & Wine's Editorial Guidelines Updated on July 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Photo by Tara Donne / Food Styling by Chris Lanier / Prop Styling by Raina Kattelson Active Time: 20 mins Total Time: 25 mins Yield: 6 Ingredients 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 Directions 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. 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. Heat cast-iron skillet over medium. Working in batches, cook sandwiches until golden brown and toasted, 3 to 4 minutes per side. Serve immediately. Make Ahead Cheese filling mixture can be made up to 3 days in advance, covered, and stored in refrigerator. Suggested Pairing Ripe Southern Italian red. Rate it Print