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This delicious twist combines the smoky sweetness of charred corn, the fiery heat of jalapeños, and the savory crunch of crispy bacon, all enveloped in a luscious, creamy, cheesy filling. To top it off, a sprinkle of tangy cotija cheese and a dash of chili powder adds the perfect finishing touch. These bite-sized delights are a harmonious fusion of bold flavors and contrasting textures, making them the ultimate crowd-pleaser for any occasion. Get ready to elevate your appetizer game with these irresistible Mexican Street Corn Jalapeño Poppers!
Recipe from Bon Appeteach
Ingredients
12 Jalapeños
8 oz Cream Cheese
4 oz Sour Cream
1 cup Shredded Mexican Cheese
8 slices Bacon cooked and crumbled
2/3 cup Corn fresh, frozen, or grilled
1/2 Red Onion minced
3 cloves Garlic minced
1/2 cup Fresh Cilantro, minced
1 tsp Tajin Seasoning plus extra for topping
1/2 cup Cotija Cheese
Instructions
Preparation
Slice the jalapenos in half lengthwise and use a spoon or knife to cut out and remove the seeds. Set the peppers aside.
In a skillet, cook the bacon until crispy and then drain on a paper towel. Once cool, dice into pieces.
To assemble the popper filling combine the softened cream cheese, sour cream, shredded cheese, minced onion, minced garlic, and grilled or charred corn to a bowl. Add in the tajin seasoning and mix until combined.
Use a spoon or piping bag to stuff the centers of each jalapeno halve. You can fill them so they are slightly overflowing.
Place each halve onto a wire rack for easy transfer on and off the grill or baking in the oven.
Smoking Instructions
Preheat the smoker to 250 F. and set for indirect heat.
Place the wire rack of Mexican street corn filled jalapeno poppers onto the grill grates. Close and smoke until the cheese is golden brown, the filling is bubbly, and the peppers are tender, about 40 minutes.
Baking Instructions
Preheat the oven to 350 F. and line a baking sheet with foil. Place the wire rack with the poppers over the baking sheet.
Place the jalapeno poppers into the oven on the center rack. Bake until the cheese is golden brown, the filling is bubbly, and the peppers are tender, about 25-30 minutes.
Note- you may have extra filling so save it for another batch of poppers or fry it up in a quesadilla or add it to a baked potato!
Serving
Remove and serve the Mexican street corn jalapeno poppers with a little more tajin seasoning over the top and some cotija cheese. Use a avocado lime crema as a delicious dipping sauce.
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