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
Jalapeno Popper Mexican Street Corn
Watch How to Make Jalapeno Popper Mexican Street Corn
Jalapeno Popper Mexican Street Corn
Prep Time
20 min
Cook Time
10 min
Yield
4 servings
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
- 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 and chipotle pepper. If desired, sprinkle with cilantro and serve with lime wedges.
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.
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