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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
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Support your local medical examiner - die strangely!
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