Jalapeno Popper Mexican Street Corn

• 4 ears fresh sweet corn
• 2 jalapeno peppers
• 3 tablespoons canola oil, divided
• 3/4 teaspoon salt, divided
• 1/4 cup panko (Japanese) bread crumbs
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried Mexican oregano
• 4 ounces cream cheese, softened
• 1/4 cup media crema table cream or sour cream thinned with 1 teaspoon 2% milk
• 2 tablespoons lime juice
• Ground chipotle pepper or chili powder
• Chopped fresh cilantro, optional

1. 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.
2. 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.
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.

corn, peppers, canola oil, salt, bread crumbs, paprika, oregano, cream cheese, cream, lime juice, ground chipotle pepper, fresh cilantro

Taken from www.tasteofhome.com/recipes/jalapeno-popper-mexican-street-corn/ (may not work)