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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   
       
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