Slow Cooked Spinach
September 20, 2025
Eggs & AsparagusCroquettes
September 20, 2025Jalapeno MexicanSweet Corn
Ingredients
- 4 ears fresh sweet corn
- 2 jalapeno peppers
- 3 tablespoons canola oil, divided
- 1/4 cup Better Living Italian Breadcrumbs
- 3/4 teaspoon salt, divided
- 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
Total Time: 30 mins
DIRECTIONS
- 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 breadcrumbs, jalapenos, chipotle pepper and, if desired, cilantro.
