When European explorers first came to the “new” world, they discovered a whole new world of food with corn featured on the native menu. Much of the U.S. is still in love with dishes influenced by the food culture of Mexico. So, what better way to enjoy Indiana corn than in a trio of delicious dishes inspired by our neighbors south of the border?
Jalapeno Popper Mexican Street Corn
Ingredients:
- 4 ears fresh sweet corn
- 2 jalapeno peppers
- 3 tablespoons canola oil, divided
- 3/4 teaspoon salt, divided
- 1/4 cup panko 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
- Optional: Chopped fresh cilantro and lime wedges
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 bread crumbs, jalapenos and chipotle pepper. If desired, sprinkle with cilantro and serve with lime wedges. Makes 4 servings.
Corn Quesadillas
Ingredients:
- 1-1/2 cups shredded Monterey Jack or pepper jack cheese
- 1 cup fresh corn
- 3 green onions, thinly sliced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons sour cream
- 1 tablespoon minced chipotle peppers in adobo sauce
- 4 flour tortillas (8 inches)
- 1 teaspoon canola oil
- Guacamole, optional (but highly recommended)
Directions:
- Place the first 6 ingredients in a large bowl; toss to combine. To assemble, lightly brush the tops of 2 tortillas with 1/2 teaspoon oil; turn over. Top with cheese mixture and remaining tortillas. Brush tops with remaining oil.
- Place a large nonstick skillet over medium heat. In 2 batches, cook quesadillas 1-2 minutes on each side or until golden brown and cheese is melted. Cut each quesadilla into 6 wedges. If desired, serve with guacamole. Makes 4 servings.
Grilled Corn Hummus Tostadas
Ingredients:
- 4 medium ears sweet corn, husked
- 1 small red onion, cut crosswise into 1/2-inch slices
- 2 tablespoons olive oil, divided
- 8 corn tortillas (6 inches)
- 1 container (8 ounces) hummus
- 1/4 teaspoon ground chipotle pepper
- 1 cup cherry tomatoes, halved
- 1/2 teaspoon salt
- 1 medium ripe avocado, peeled and sliced
- 1/2 cup crumbled feta cheese
- 1 jalapeno pepper, thinly sliced
- Optional: Lime wedges, fresh cilantro leaves and Mexican hot pepper sauce
Directions:
- Brush corn and onion with 1 tablespoon oil. Grill corn and onion, covered, over medium-high heat until tender and lightly charred, 5-7 minutes, turning occasionally. Cool slightly.
- Meanwhile, brush tortillas with remaining oil. Grill, covered, until crisp and lightly browned, 2-3 minutes per side.
- Cut corn from cobs. Process hummus, chipotle pepper and 2 cups cut corn in a food processor until almost smooth. Coarsely chop grilled onion; toss with tomatoes, salt and any remaining corn.
- Spread hummus mixture over tortillas; top with onion mixture, avocado, cheese and jalapeno. If desired, serve with limes, cilantro and pepper sauce. Makes 4 servings.
For more corn cuisine, check out our recipe archive!
