Jalapeno Popper Mexican Street Corn Recipe

5 1 1
Jalapeno Popper Mexican Street Corn Recipe
Jalapeno Popper Mexican Street Corn Recipe photo by Taste of Home
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Jalapeno Popper Mexican Street Corn Recipe

Read Reviews
5 1 1
Publisher Photo
One of the best things about summer is fresh sweet corn, and this recipe is a definite standout. We love its creamy dressing, crunchy panko coating and spicy jalapeno kick. If you're really feeling wild, sprinkle these with a bit of cooked and crumbled bacon! —Crystal Schlueter, Northglenn, Colorado
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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 powder and, if desired, cilantro. Yield: 4 servings.
Editor’s Note: This recipe was tested with Nestle crema; look for it in the international foods section.
Originally published as Jalapeno Popper Mexican Street Corn in Taste of Home June/July 2017

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
  3. Meanwhile, combine cream cheese, crema, lime juice and remaining salt; spread over corn. Sprinkle with bread crumbs, jalapenos, chipotle powder and, if desired, cilantro. Yield: 4 servings.
Editor’s Note: This recipe was tested with Nestle crema; look for it in the international foods section.
Originally published as Jalapeno Popper Mexican Street Corn in Taste of Home June/July 2017

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MY REVIEW
Beema User ID: 446601 266223
Reviewed May. 23, 2017

"Wow! What a neat way to jazz up corn on the cob! I did things a bit differently since there is just one of me, and I have no grill. I just used one ear of corn, cut down the ingredients, used jarred jalapeno slices, opted for the sour cream in lieu of media crema, and used the broiler In my oven cooking the corn. I don't think I will ever eat just plain corn again. Thumbs up from one field editor to another !!"

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