Mexican Street Corn, Jalapeno Popper Style

Serves 4. We're almost there! Memorial Day marks the unofficial start of the summer,  For those of you in colder climates...I'm sorry but, the good news is this recipe will be waiting for you when things warm up. This recipe came from Taste of Home with some modifications that only serve to enhance it. 
  • 4 ears fresh sweet corn
  • 2 jalapeno peppers
  • 3 tablespoons canola oil, divided
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried Mexican oregano
  • 4 ounces cream cheese, softened
  • 1/4 cup sour cream thinned with 1 teaspoon milk
  • 2 tablespoons lime juice
  • Ground chipotle pepper or chili powder
  • Optional: Chopped fresh cilantro and lime wedges

Husk corn. Rub corn and jalapenos with 2 tablespoons 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. In a small bowl, add morsel crumbs, paprika and oregano, and a tablespoon of olive oil and mix well. Set aside.

Meanwhile, combine cream cheese, sour cream, lime juice and remaining salt; spread over corn. Dredge in morsel crumbs, jalapenos and chipotle pepper or chili powder. If desired, sprinkle with cilantro and serve with lime wedges.

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