How about the entire recipe for Grilled Corn and Cheddar Stuffed Chiles?

You’d think after proofing a cookbook for a gazillion times by at least three editors that no one would have passed by the fact that half the ingredient list for this recipe is missing in the book. A veteran cookbook editor told me once that every cookbook has a mistake in it. Surely not, I thought. Ah, well. Below is the entire recipe as it will appear in subsequent printings of the book.

Grilled Corn and Cheddar Stuffed Chiles

This is a healthy version of the chile rellenos (or stuffed peppers) so popular in Mexican restaurants. Instead of deep-frying the chiles, this version uses the grill. Chiles vary in hotness, and if your kids don’t like spicy food, the cubanelle variety works really well. This recipe calls for a gas grill. If you’re using a charcoal grill, just grill the peppers on the cooler part of the grate.

1/3 cup pine nuts
4 cubanelle or poblano chile peppers
1 (11-ounce) can white Shoe Peg corn, drained
2 tablespoons lime juice
2/3 cup shredded Cheddar cheese
1 tablespoon minced shallot
1 tablespoon chopped cilantro
Salt and pepper to taste
Nonstick cooking spray

Heat the grill to medium-high, about 400 degrees.

Toast the pine nuts in a skillet over medium heat on the stove (or grill) for about 10 minutes or until they begin to brown, stirring occasionally. Remove from heat. Let stand until cool.

Grill the chile peppers with the lid open until the outside skin is completely blackened. Place the peppers in a paper bag and close the bag to let them steam for about 10 minutes.

Reduce the heat on one side of the grill to medium. Turn off the other side of the grill.

Remove the peppers from the bag and peel off the blackened skin. Make a slit lengthwise in each pepper and remove the seeds and veins.

Place the corn in a medium bowl. Add the lime juice, Cheddar cheese, shallot, cilantro and pine nuts; mix well.

Stuff the peppers with the corn mixture. (The peppers will probably be lying flat. Don’t worry about trying to close them.) Spray a grill pan with nonstick cooking spray and place the peppers in the pan.

Place the grill pan on the unheated side of the grill; grill the peppers for about 10 minutes until they are heated through and the cheese is melted.

Serves 4.