Mexican Street Corn Jalapeno Poppers

A fun twist on classic jalapeno poppers, this version is mixed with a blend of char grilled corn with the spicy kick of jalapeños, and crispy bacon, all wrapped up in a creamy, cheesy filling, topped with a sprinkle of cotija cheese and a dash of chili powder. These poppers are a bite-sized fusion of bold flavors and textures, perfect for spicing up any gathering.

Course Appetizer, dinner, Grilling, Main Course

Cuisine American, BBQ, Mexican

Keyword creamy, Mexican street corn jalapeno poppers, party food, smoked, spicy

Prep Time 20

Cook Time 40

Servings poppers

Calories 71kcal

Author Bon Appeteach

Ingredients

12 Jalapenos Halved and seeds removed (I reccomed wearing gloves when handling this many peppers)
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 cup Red Onion minced
3 cloves Garlic minced
1 tsp Tajin Seasoning plus extra for topping
1/2 cup Cotija Cheese extra for garnish
1/4 cup Cilantro minced

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. If you are sensitive to the oils in the peppers, I reccomend wearing gloves during this process.
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, cotija cheese, crumbled bacon, minced onion, minced garlic, cilantro and grilled or charred corn in a bowl. Add in the Tajin seasoning and mix until combined.
Use a spoon or piping bag to stuff the centers of each jalapeno half. You can fill them so they are slightly overflowing.
Place each half onto a wire rack for easy transfer on and off the grill or for baking in the oven.

Cooking Instructions

Smoking: 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 30-40 minutes.
Baking: 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 20-25 minutes.

Serving

Remove and serve the Mexican street corn jalapeno poppers with a little more Tajin seasoning over the top if desired, and some cotija cheese. Serve with your favorite dipping sauce and enjoy.

Notes

I opted to mix the cooked bacon into this, but you can bacon wrap these instead. Use a thin-cut bacon and slice it in half. Wrap around the jalapeno and secure with a toothpick if needed. Follow the same cooking instructions and enjoy!

Nutrition