Emeril's Grilled Crawfish-Stuffed Chiles Rellenos w/Salsa & Sour Cream

1/2 lb peeled crawfish tails (or small peeled shrimp)

1 T Creole seasoning

1/3 c chopped green onion

1 T plus 2 t olive oil

2 t minced garlic

12 large fresh poblano, New Mexico chiles (I used pasilla peppers)

2 large ears corn (or 1 box frozen/roasted in oven)

1/2 t salt

6 oz crumbled soft, fresh goat cheese, room temperature

6 oz grated Colby or mild cheddar cheese

Salsa

Sour Cream

Preheat grill. Season crawfish (or shrimp) with creole seasoning. In a skillet, heat 1T olive oil over medium high heat. Add green onions and garlic. Saute for 1 minute. Add the crawfish tails/shrimp and saute for 2 minutes. Remove from heat.

Char the chiles over the grill until blackened on all sides. Seal the chiles in a plastic or paper bag and let stand 10 minutes. Meanwhile, rub 1 t olive oil on each ear of corn and sprinkle w/salt. Grill corn until cooked through - about 8-12 minutes. Remove corn from grill and let cool. Peel and seed the chiles, leaving the stem intact. Set aside.

Cut corn from the cob and place kernels in mixing bowl. Add crawfish tails/shrimp, goat cheese and colby cheese and mix well. Form the mixture into 12 equal portions, about 2T each and stuff into the seeded chiles, pressing to close.

Place the stuffed chiles on the hot grill and cook, turning until the cheese is just melted - about 3 minutes. (I cooked them under the broiler - they seemed too fragile to put back on the grill.)

Serve immediately with salsa and sour cream for dipping, as desired.