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Mexican Street Corn Jalapeño Poppers, a spicy creamy appetizer dish

Mexican Street Corn Jalapeño Poppers

These Mexican Street Corn Jalapeño Poppers are a flavorful indulgence, combining spicy jalapeños with creamy cheese and charred corn, perfect for gatherings and meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 poppers
Course: Appetizer, Snack
Cuisine: Mexican
Calories: 200
Ingredients Method Notes

Ingredients
  

For the poppers
  • 12 pieces Jalapeño peppers Slice in half and remove seeds
  • 1 cup Corn (cooked and charred) Fresh corn gives amazing flavor
  • 8 oz Cream cheese Use full-fat for creaminess
  • 1 cup Cheddar cheese (shredded)
  • 4 slices Crispy bacon (cooked and crumbled) Bacon bits add a wonderful crunch
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Paprika
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
  • to taste Chives or cilantro (for garnish)

Method
 

Preparation
  1. Preheat your oven to 400°F (or set up your air fryer or grill).
  2. Slice the jalapeños in half lengthwise, and gently remove the seeds.
  3. In a bowl, mix the charred corn, cream cheese, cheddar cheese, garlic powder, onion powder, paprika, salt, and black pepper until everything is well combined.
  4. Stuff each jalapeño half generously with the cheese and corn mixture.
  5. Sprinkle crumbled bacon over each prepared jalapeño popper.
Cooking
  1. Arrange the jalapeños on a baking sheet (or in your air fryer basket) and bake for 20-25 minutes.
  2. You’ll know they’re done when the poppers are tender and the cheese is golden and bubbly.
Serving
  1. Garnish with chives or cilantro just before serving.

Notes

Time-saver: Use pre-cooked bacon to cut down on prep time. Common mistake: Not removing all seeds can lead to overly spicy poppers. Easy variation: For some heat, add diced jalapeño to the cheese mixture or a dash of hot sauce. Store in the fridge for up to 3 days, or freeze before baking for up to a month.