Categories: Sides

Ingredients

• 4 ears fresh sweet corn
• 2 jalapeno peppers
• 3 tbsp. canola oil, divided
• 3/4 tsp salt, divided
• 1/4 cup panko bread crumbs
• 1/2 tsp smoke paprika
• 1/2 tsp dried Mexican oregano
• 4 oz. cream cheese, softened
• 1/4 cup media crema table cream or sour cream thinned with 1 tsp milk
• 2 tbsp. lime juice
• Ground chipotle pepper or chili powder
• Chopped fresh cilantro

Directions

1. Shuck corn. Rub corn and jalapenos with 2 tbsp. 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 the skin, seeds and membranes; chop finely. Set aside.

2. Sprinkle corn with 1/2 tsp salt. In a small skillet, heat the remaining oil over medium heat. Add panko; cook and stir until it starts to brown. Add paprika and oregano; cook until the crumbs are toasted and fragrant.

3. Meanwhile, combine cream cheese, crema, lime juice and remaining salt; spread over corn. Sprinkle with bread crumbs, jalapenos, chipotle powder and cilantro.

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