Creamy Jalapeno Corn on the Cob
Corn on the cob is a popular street food in Mexico, often served with various spicy and creamy toppings.
This is vegetarian and gluten free recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Ingredients
- 4 ear Corn on the cob
- 1 pepper Jalapeno pepper
- 4 ounce Cream cheese
- 4 tablespoon Sour cream
- 2 tablespoon Butter
- 2 tablespoon Lime juice
- 2 tablespoon Cilantro
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
- Preheat grill to medium-high heat.
- Grill the corn on the cob for about 10-12 minutes, turning occasionally, until charred and cooked through.
- In the meantime, roast the jalapeno pepper over an open flame until charred. Remove the skin, seeds, and stem, then finely chop.
- In a mixing bowl, combine cream cheese, sour cream, butter, lime juice, cilantro, chopped jalapeno, salt, and black pepper. Mix well.
- Once the corn is cooked, remove from the grill and let it rest for 5 minutes.
- Spread the creamy jalapeno mixture evenly over each corn cob.
- Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- Sugars 5g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.