Description
Delicious jalapeño poppers stuffed with grilled street corn and creamy cheese, perfect for a party appetizer.
Ingredients
Scale
- 2 ears corn
- ½ tablespoon olive oil
- Tajin seasoning to taste
- 12 jalapenos halved and cleaned
- 3 slices bacon cooked to crisp and crumbled
- 3 ounces cream cheese softened
- 1/4 cup mayonnaise
- 1/2 teaspoon chili powder
- 3 tablespoons cilantro finely chopped
- 1/3 cup cotija cheese divided
Instructions
- Coat the corn with olive oil. Season with Tajin. Grill the corn over high heat until grill marks form, about 2-3 minutes per side. Remove and let cool. Once cooled, cut the kernels from the ear.
- To a bowl, add the corn, cream cheese, mayo, chili powder, and half each of the bacon, cilantro, and cotija. Stir well to combine.
- Spoon the mixture evenly into each jalapeno half.
- Cook at 400°F for 10 minutes.
- Top each with crumbled bacon, cilantro, and cotija. Season with Tajin.
Notes
- Adjust the level of spiciness by choosing milder or hotter jalapeños.
- For a vegetarian version, omit the bacon.
- Can be made ahead and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 popper
- Calories: 150
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg