Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Wash the jalapeno peppers thoroughly. Carefully slice each jalapeno in half lengthwise. Use a small spoon or a melon baller to scoop out the seeds and membranes from each half. This will reduce the spice level and create a perfect vessel for the filling. For less heat, ensure you remove as much of the white pith as possible.8-10 medium-sized fresh jalapeno peppers
- If using fresh corn, you can grill it, boil it, or sauté it until tender and slightly charred for an extra layer of flavor. If using frozen corn, thaw it and pat it dry. If using canned corn, drain it well and pat it dry to prevent excess moisture in the filling. Elote-style corn is ideal here, so if you have some pre-made, that's even better!1 ½ cups cooked corn kernels
- In a medium mixing bowl, combine the softened cream cheese, mayonnaise, and grated cotija cheese. Mix until well combined and creamy. Add the cooked corn kernels, chopped cilantro, minced garlic, chili powder, and smoked paprika. Stir everything together until all the ingredients are evenly distributed throughout the filling. Season with salt and freshly ground black pepper to your taste. Remember that cotija cheese is salty, so adjust accordingly.1 ½ cups cooked corn kernels, ½ cup cream cheese, ¼ cup mayonnaise, ¼ cup grated cotija cheese, 2 tablespoons finely chopped fresh cilantro, 1 clove garlic, ½ teaspoon chili powder, ¼ teaspoon smoked paprika, to taste salt, to taste freshly ground black pepper
- Generously spoon the Mexican street corn filling into each of the hollowed-out jalapeno halves, mounding it slightly. Don't be afraid to pack it in there! Ensure each popper is filled to the brim for maximum flavor.8-10 medium-sized fresh jalapeno peppers
- Place the stuffed jalapeno poppers cut-side up on the prepared baking sheet. Make sure they are not overcrowded, allowing for even cooking and browning.8-10 medium-sized fresh jalapeno peppers
- Bake in the preheated oven for 15-20 minutes, or until the jalapeno peppers are tender and slightly softened, and the filling is hot and bubbly, with a light golden-brown hue on top.8-10 medium-sized fresh jalapeno peppers
- Once baked, remove the tray from the oven. Let the poppers cool slightly for a minute or two before serving, as they will be very hot. Garnish with additional crumbled cotija cheese, fresh chopped cilantro, and serve with lime wedges. A drizzle of your favorite hot sauce is also a fantastic addition for those who love extra heat.crumbled cotija cheese, chopped cilantro, lime wedges, a drizzle of hot sauce
Notes
Leftover Mexican Street Corn Jalapeno Poppers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a preheated oven at 350°F (175°C) for about 8-10 minutes, or until heated through. Alternatively, reheat them in a microwave on a low-power setting for about 30-60 seconds.