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
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.
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