Jalapeno Popper Mexican Street Corn

Jalapeno Popper Mexican Street Corn

1 EAR OF CORN 339 cal., 26g fat (9g sat. fat), 39mg chol., 568mg sod., 25g carb. (8g sugars, 3g fiber), 6g pro.
TAKES 30 min. SERVES 4

4 ears fresh sweet corn, husked
2  jalapeno peppers
3  Tbsp. canola oil, divided
3⁄4 tsp. salt, divided
1⁄4 cup panko bread crumbs
1⁄2  tsp. smoked 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. 2% milk
2 Tbsp. lime juice
Ground chipotle pepper or
chili powder
Chopped fresh cilantro, optional


1. Slide the Grill Plate into Shelf Position 6. Turn the Function Dial to Air Fry/Grill, set the temperature to 425° and set timer to 25 minutes. Let grill preheat for 10 minutes. Meanwhile, rub corn and jalapenos with 2 Tbsp. canola oil. When the grill has preheated, place corn and jalapenos on the Grill Plate. Cook until lightly charred on all sides, 10-12 minutes. When jalapenos are cool enough to handle, remove skin, seeds and membranes; chop finely. Set aside.

2. Sprinkle corn with 1⁄2 tsp. 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.

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

Eric’s Tip: Your produce brush is a handy tool for scrubbing corn silks off the cob. After husking the corn, gently brush each ear under running water, and the silks will come right off.

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