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

Step 1 –Preheat the grill to medium-high heat.

Step 2 –Using the extra canola oil, grease the grill rack.

Step 3 –Rub the corn and the jalapeños with 2 tablespoons of the canola oil.

Step 4 –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.

Step 5 –Transfer the corn and the jalapeños from the grill.

Step 6 –Once the jalapeños are cooled enough to handle, remove and discard the skins, seeds, and membranes.

Step 7 –Finely chop the jalapeños.

Step 8 –Sprinkle the corn with 1/2 teaspoon of the salt.

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Step 9 –In a small skillet, heat the remaining 1 tablespoon of the canola oil over medium heat.

Step 10 –Add the panko breadcrumbs to the hot oil and cook, while stirring, until they start to brown, about 3-5 minutes.

Step 11 –Add the paprika and the oregano to the breadcrumbs and cook until the breadcrumb mixture is toasted and fragrant, about 2-3 minutes.

Step 12 –In a bowl, add the cream cheese, the créma, the lime juice, and the remaining salt and stir to combine.

Step 13 –Spread the créma mixture over the corn.

Step 14 –Sprinkle the corn with the breadcrumb mixture, the jalapeños, and the chipotle pepper.

Step 15 –Serve the corn topped with the cilantro and the lime wedges.