Recipe Background
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!
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!
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
- Preheat the grill to medium-high heat.
- Using the extra canola oil, grease the grill rack.
- Rub the corn and the jalapeños with 2 tablespoons of the canola oil.
- 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.
- Transfer the corn and the jalapeños from the grill.
- Once the jalapeños are cooled enough to handle, remove and discard the skins, seeds, and membranes.
- Finely chop the jalapeños.
- Sprinkle the corn with 1/2 teaspoon of the salt.
- In a small skillet, heat the remaining 1 tablespoon of the canola oil over medium heat.
- Add the panko breadcrumbs to the hot oil and cook, while stirring, until they start to brown, about 3-5 minutes.
- Add the paprika and the oregano to the breadcrumbs and cook until the breadcrumb mixture is toasted and fragrant, about 2-3 minutes.
- In a bowl, add the cream cheese, the créma, the lime juice, and the remaining salt and stir to combine.
- Spread the créma mixture over the corn.
- Sprinkle the corn with the breadcrumb mixture, the jalapeños, and the chipotle pepper.
- Serve the corn topped with the cilantro and the lime wedges.
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