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Bang-Bang Street Corn

VegetarianMexicanStove-Top

Time: 30 minutes

Yield: 4 servings

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About

Now here's a side dish with some kick! Bang-Bang Street Corn packs electric excitement into each and every bite. The corn is beautifully grilled so it's summery and sweet, while the créma spread is tangy, luscious, and citrus-bright! That's all before getting topped with the crunchy, crispy breadcrumb mixture and its toasted, fragrant, zesty spices! Mmmm, Bang-Bang Street Corn certainly delivers some explosive eats!

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Ingredients

  • 3 tablespoons canola oil, divided, plus more, to taste, for oiling the grill grates
  • 4 ears fresh sweet corn, husked
  • 2 jalapeño peppers
  • 3/4 teaspoon salt, divided
  • 1/4 cup panko breadcrumbs
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried Mexican oregano
  • 4 ounces cream cheese, softened
  • 1/4 cup Nestle® media créma table cream, can substitute sour cream thinned with 1 teaspoon 2% milk
  • 2 tablespoons lime juice
  • ground chipotle pepper or chili powder, to taste
  • fresh cilantro, optional, to taste, chopped, for serving
  • lime wedges, optional, to taste, for serving

Directions

Step 1 -Preheat the grill to medium-high heat.

Step 2 -Using the extra canola oil, grease the grill rack.

Step 3 -Rub the corn and the jalapeños with 2 tablespoons of the canola oil.

Step 4 -Add the corn and the jalapeños to the grill and cook, covered, over direct heat, until lightly charred on all sides, about 10-12 minutes.

Step 5 -Transfer the corn and the jalapeños from the grill.

Step 6 -Once the jalapeños are cooled enough to handle, remove and discard the skins, seeds, and membranes.

Step 7 -Finely chop the jalapeños.

Step 8 -Sprinkle the corn with 1/2 teaspoon of the salt.

Step 9 -In a small skillet, heat the remaining 1 tablespoon of the canola oil over medium heat.

Step 10 -Add the panko breadcrumbs to the hot oil and cook, while stirring, until they start to brown, about 3-5 minutes.

Step 11 -Add the paprika and the oregano to the breadcrumbs and cook until the breadcrumb mixture is toasted and fragrant, about 2-3 minutes.

Step 12 -In a bowl, add the cream cheese, the créma, the lime juice, and the remaining salt and stir to combine.

Step 13 -Spread the créma mixture over the corn.

Step 14 -Sprinkle the corn with the breadcrumb mixture, the jalapeños, and the chipotle pepper.

Step 15 -Serve the corn topped with the cilantro and the lime wedges.

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