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Jalapeno Popper Mexican Street Corn

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

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

Ingredients

  • 4 ears fresh sweet corn
  • 2 jalapeno peppers
  • 3 tablespoons canola oil, divided
  • 3/4 teaspoon salt, divided
  • 1/4 cup panko 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
  • Optional: Chopped fresh cilantro and lime wedges

Directions

  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 and chipotle pepper. If desired, sprinkle with cilantro and serve with lime wedges.
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.