Recipe Background
Bang-Bang Street Corn combines charred corn, creamy toppings, and crunchy spiced crumbs.
Bang-Bang Street Corn is a vibrant fusion of smoky, creamy, and crunchy. Grilling corn and jalapeños infuses a subtle charred aroma, while the warmth brings out their natural sweetness and spice. As you mix the softened cream cheese with créma and lime juice, the kitchen fills with a tangy richness, the kind that makes you anticipate each bite. This isn't just corn; it's an experience.
Once charred, the corn gets a silken bath of creaminess, contrasting sharply with the crisp breadcrumbs. The trick is in toasting those crumbs until they are darker, just before they catch, ensuring they retain a pleasing crunch. Adding smoked paprika and Mexican oregano lends a depth that's rustic yet sophisticated, underscoring every bite with subtle heat and earthiness.
Gather around and enjoy this street food-inspired dish with friends and family. A sprinkle of chipotle or chili powder dances across the palate, a gentle burn that invites another taste. It’s a dish that encourages sharing, laughing, and perhaps a touch of competition over who can eat more without losing a single crumb. Pass the lime wedges and cilantro for that final fresh and zesty touch, perfect for older adults or anyone appreciating the simple pleasure of good company and great food.
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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