MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jalapeno Popper Mexican Street Corn
Categories: Vegetables, Herbs, Dairy, Chilies, Cheese
Yield: 4 servings

4 Ears fresh sweet corn
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
- teaspoon milk
2 tb Lime juice
Ground chipotle pepper or
- chilli spice mix
Chopped fresh cilantro and
- lime wedges; opt

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.

Crystal Schlueter, Northglenn, Colorado

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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