Charred Corn & Poblano English Muffin Melts

Ingredients 

For the melts

  • 4 Ezekiel 4:9 Sprouted Whole Grain English Muffins, split

  • 2 cups fresh or frozen corn kernels

  • 1 poblano pepper, finely diced

  • 1 small zucchini, finely diced

  • 2 green onions, thinly sliced

  • 1 tablespoon olive oil

  • ½ teaspoon chili powder

  • ¼ teaspoon smoked paprika

  • Salt and black pepper, to taste

  • ½ cup shredded Monterey Jack cheese 

  • ¼ cup chopped fresh cilantro

For the smoky cilantro drizzle

  • ½ cup plain Greek yogurt

  • 2 tablespoons finely chopped cilantro

  • 1 tablespoon olive oil

  • ¼ teaspoon smoked paprika

  • ¼ teaspoon garlic powder

  • Pinch of salt

  • 1 to 2 tablespoons water, as needed

Directions 

  1. Preheat the oven to 425°F. Arrange the English muffin halves cut-side up on a baking sheet and toast for 5 minutes.

  2. Heat the olive oil in a skillet over medium-high heat.

  3. Add the corn, poblano, and zucchini. Cook for 7 to 9 minutes, stirring occasionally, until tender and lightly charred.

  4. Stir in the green onions, chili powder, smoked paprika, salt, and black pepper.

  5. Divide the vegetable mixture among the toasted English muffin halves. Sprinkle lightly with the Monterey Jack.

  6. Bake for 6 to 8 minutes, until the cheese is melted and the toppings are warmed through.

  7. Whisk together the Greek yogurt, cilantro, olive oil, smoked paprika, garlic powder, and salt. Add water as needed to create a drizzleable consistency.

  8. Finish the melts with the smoky cilantro drizzle and additional cilantro.

Servings: 4

Prep Time: 30 minutes