Ingredients 4 ears fresh sweet corn2 jalapeno peppers3 tablespoons canola oil, divided 3/4 teaspoon salt, divided 1/4 cup panko bread crumbs1/2 teaspoon smoked paprika1/2 teaspoon dried Mexican oregano4 ounces cream cheese, softened1/4 cup media crema table cream or sour cream thinned with 1 teaspoon 2% milk2 tablespoons lime juiceGround chipotle pepper or chili powderChopped fresh cilantro and lime wedges, optional View Recipe 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 pepper and, if desired, cilantro. 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.
Add corn and cook without stirring until corn begins to char (about 2-3 minutes). Toss corn and let cook for an additional 2-3 minutes (without stirring). Give the corn one final toss and repeat cooking for additional 2-3 minutes until corn is charred on all sides
Add this yummy MexicanStreetCorn to your next cookout menu then watch it disappear. If you are not familiar with this Mexican delicacy, the best way I can describe it is a slightly sour and slightly salty creme fraiche