Jalepeño Popper Mexican Street Corn

Ingredients

• 4 ears fresh sweet corn
• 2 jalapeno peppers
• 3 tablespoons canola oil, divided
• 3/4 teaspoon salt, divided
• 1/4 cup panko (Japanese) bread crumbs
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried Mexican oregano
• 4 ounces cream cheese, softened
• 1/4 cup media crema table cream or sour cream thinned with 1 teaspoon 2% milk
• 2 tablespoons lime juice
• Ground chipotle pepper or chili powder
• Chopped fresh cilantro, optional

Directions

• Husk corn. Rub corn and jalapenos with 2 tablespoons canola oil. Grill, covered, on a greased grill rack over medium-high direct heat until lightly charred on all sides, 10-12 minutes. Remove from heat. When jalapenos are cool enough to handle, remove skin, seeds and membranes; chop finely. Set aside.
• Sprinkle corn with 1/2 teaspoon salt. In a small skillet, heat remaining oil over medium heat. Add panko; cook and stir until starting to brown. Add paprika and oregano; cook until crumbs are toasted and fragrant.
• Meanwhile, combine cream cheese, crema, lime juice and remaining salt; spread over corn. Sprinkle with bread crumbs, jalapenos, chipotle pepper and, if desired, cilantro.

Editor’s Note: This recipe was tested with Nestle crema; look for it in the international foods section.

Nutrition Facts

1 ear of corn: 339 calories, 26g fat (9g saturated fat), 39mg cholesterol, 568mg sodium, 25g carbohydrate (8g sugars, 3g fiber), 6g protein.