Jalapeño Popper Grilled Corn

Instructions

1. Prepare the grill
   Preheat your grill to medium-high heat (about 400°F). Clean the grates thoroughly to prevent sticking.
2. Grill the corn
   Brush each ear of corn with melted butter. Place directly on the grill and cook for 10-12 minutes, rotating every 2-3 minutes until corn is tender and has nice char marks on all sides.
3. Make the jalapeño popper mixture
   While corn is grilling, combine softened cream cheese, sour cream, shredded cheddar, diced jalapeños (reserving some for garnish), minced garlic, chili powder, cumin, and salt in a medium bowl. Mix until well combined and smooth.
4. Coat the corn
   Once corn is done, remove from grill and let cool slightly (about 2 minutes). While still warm, spread the jalapeño popper mixture generously over each ear of corn, covering all sides.
5. Add the toppings
   Sprinkle the crumbled bacon and chopped cilantro over the cream cheese-coated corn. Add the reserved diced jalapeños for an extra kick and visual appeal.
6. Final touches
   For an authentic touch, sprinkle with a light dusting of additional chili powder. Serve immediately while warm.