2 Tablespoons fresh lime juice (about 1 large lime)
1 Tablespoon cilantro, chopped
4 cobs of sweet corn, husked
Southwest spice, to taste
Salt, to taste
Seed & chop jalapenos, set aside.
Cook and crumble bacon, set aside.
Make panko: Heat 1 Tablespoon olive oil over medium heat and add the panko. Cook and stir until it starts to brown. Add the oregano, paprika and sprinkle of salt and continue to cook until crumbs are toasted (a couple more minutes).
Make crema: Mix cream cheese, sour cream, lime juice, cilantro and salt (to taste) in a small bowl.
Grilled: Rub with olive oil and grill over med-high heat for 12-15 min.
Baked: Rub with olive oil and bake @ 350F for approximately 30 min.
Boiled: Bring a large pot of salted water to a boil. Add corn and return to a boil. Boil for 5 minutes.
Assemble: Spread cream cheese mixture over corn cobs. Sprinkle with panko, jalapenos, bacon and southwest spice and serve immediately! (Corn can also be cut off the cob and mixed with toppings in a bowl for a less messy options)
Nutrition Info Per Serving (1 cob): Calories 339.1 Total Fat 25.3 g Saturated Fat 9.5 g Polyunsaturated Fat 1.4 g Monounsaturated Fat 10.6 g Cholesterol 40.1 mg Sodium 163.2 mg Potassium 340.6 mg Total Carbohydrate 23.8 g Dietary Fiber 3.5 g Sugars 7.9 g Protein 7.4 g