Street Corn Jalapeño Poppers

Street Corn Jalapeño Poppers

Ingredients

12 large jalapeños, sliced in half lengthwise with seeds and membranes removed

1 cup sweet corn kernels, fresh, canned, or frozen and thawed

8 ounces cream cheese, softened

1 cup shredded Monterey Jack cheese

1/2 cup crumbled cotija cheese

1/4 cup mayonnaise

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

1 tablespoon fresh lime juice

2 tablespoons chopped fresh cilantro

For the Topping

1/4 cup crumbled cotija cheese

1 teaspoon chili powder

Extra chopped cilantro, for garnish

Lime wedges, for serving

Instructions

Preheat the oven to 400°F.

Line a baking sheet with parchment paper.

Slice the jalapeños in half lengthwise, then carefully remove the seeds and membranes.

In a large mixing bowl, add the sweet corn, softened cream cheese, Monterey Jack cheese, cotija cheese, mayonnaise, chili powder, smoked paprika, garlic powder, lime juice, and chopped cilantro.

Mix everything together until the filling is creamy, smooth, and evenly combined.

Spoon the street corn filling into each jalapeño half, filling them generously.

Place the stuffed jalapeños on the prepared baking sheet in a single layer.

Bake for 18 to 20 minutes, or until the jalapeños are tender and the filling is hot, bubbly, and lightly golden.

Remove the poppers from the oven.

Sprinkle the tops with extra cotija cheese and a little chili powder.

Garnish with fresh chopped cilantro.

Serve warm with lime wedges on the side for squeezing over the top.

Pro Tip:

For authentic street corn flavor, lightly char the corn before mixing it into the filling and finish the poppers with a drizzle of Mexican crema!