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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