MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Jalapeno Popper Mexican Street Corn
Categories: Vegetables, Herbs, Dairy, Chilies, Cheese
Yield: 4 Servings
4 Fresh sweet corn ears
2 Jalapeno peppers
3 tb Oil; divided
3/4 ts Salt; divided
1/4 c Panko bread crumbs
1/2 ts Smoked paprika
1/2 ts Dried Mexican oregano
4 oz Cream cheese; softened
1/4 c Media crema table cream or
- sour cream; thinned with:
1 ts Milk
2 tb Lime juice
Ground chipotle pepper or
- chilli spice mix
Fresh cilantro; chopped
- (optional)
Lime wedges (optional)
Husk corn. Rub corn and jalapenos with 2 tb canola oil. Grill,
covered, on a greased grill rack over medium-high direct heat until
lightly charred on all sides, 10 to 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 ts 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.
Recipe by Crystal Schlueter, Northglenn, Colorado
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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