- April 10, 2024
- 30 Minute Meals
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.
Why This Recipe Works
Everyone’s Favorite: My Mexican street corn jalapeno poppers recipe takes classic jalapeno poppers to a new level! There is a reason why so many people love jalapeno poppers. They combine smoky, spicy jalapeños with a creamy cheese mixture all wrapped up in crispy bacon. What’s not to like? Well, my version adds crunchy charred corn and crispy bacon to the cream cheese filling instead of wrapping them up in bacon. This ensures that you get crunchy bits of bacon in every bite!
Appetizer Perfection: You can serve these in any get together when you need to feed a crowd! They are perfect for summertime barbecues or game day parties! You can pair them with a spread of other delicious appetizers like this loaded guacamole recipe or you can serve them as a side dish with all of your grilled favorites.
Supplies Needed
- Mixing Bowl
- Wire Rack
- Oven or Smoker
Mexican Street Corn Jalapeno Popper Ingredients
- Jalapeños: Use whole, fresh jalapenos here!
- Bacon: Instead of wrapping bacon around the jalapeño halves, here we will add crispy bacon bits into the cheesy filling!
- Cream Cheese: Bring the cream cheese to room temperature so it is easier to mix with the rest of the ingredients.
- Sour Cream: Full fat sour cream will make the mixture a little bit creamier and more decadent!
- Shredded Mexican Cheese: Use your favorite blend of shredded Mexican cheese.
- Grilled Corn: You can grill the corn, or char it in a pan on the stove. Alternatively, you can thaw some fire roasted frozen corn instead!
- Red Onion: Diced up into small pieces.
- Garlic: For a savory flavor!
- Tajin Seasoning: Tajin is a chili lime powder that adds a smoky, tangy flavor.
- Cotija Cheese: To garnish, if desired.
How To Grill Mexican Street Corn Jalapeno Poppers
- Prep the Jalapeños: Slice the jalapenos in half lengthwise and use a spoon or knife to cut out and remove the seeds. Set the peppers aside.
- Cook the Bacon: In a skillet, cook the bacon until crispy and then drain on a paper towel. Once cool, dice into pieces.
- Make Filling: To assemble the popper filling, combine the softened cream cheese, sour cream, shredded cheese, minced onion, minced garlic, and grilled or charred corn in a bowl. Add in the tajin seasoning and mix until combined.
- Fill Peppers: Use a spoon or a piping bag to stuff the centers of each jalapeño half. You can fill them until they are slightly overflowing.
- Place on Wire Rack: Place each half on a wire rack for easy transfer on and off the grill or baking in the oven.
- To Smoke: Preheat the smoker to 250 F and set for indirect heat. Place the wire rack of Mexican street corn filled jalapeño 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.
- To Bake: Preheat the oven to 350 F and line a baking sheet with foil. Place the wire rack with the popper over the baking sheet. Place the jalapeño 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.
- Serve: Remove from either the smoker or the oven and serve the Mexican street corn jalapeno poppers with a little more tajin seasoning over the top with some cotija cheese. Use an avocado lime crema as a delicious dipping sauce! Enjoy!
Serving Suggestions
Serve these Mexican street corn jalapeno poppers as an appetizer or side dish with all of your grilled favorites like smoked chicken legs or flat iron steak! Your next get together, serve these delicious jalapeño poppers with a plethora of appetizers. Here are some of my personal favorites:
- Chicken Quesadillas
- Smoked Deviled Eggs
- Pepperoncini Dip
- Muffuletta Sliders
- Mini Chicago Hot Dog Sliders
Variations
Peppers: Traditionally, these are made with jalapeño peppers. If you don’t like the spice, you can make them in mini bell peppers instead. Keep in mind that they will have a sweet taste from the bell peppers!
Corn: I like to grill my corn while it is still on the cob, but you can char it in a pan while it is on the cob, or off of the cob. If it is easier, you can buy frozen fire-roasted corn and thaw it before using it in your Mexican street corn jalapeno poppers.
Tajín: I like the flavor that tajin lends here, but if you don’t have it on hand, you can just use chili powder!
Cheese: Use shredded Mexican cheese or simply cheddar or Monterrey jack cheese. To serve, add a sprinkle of cotija cheese if desired, or omit it!
More Recipes To Try
- Sweet Potato Fritters
- Garlic Bread with Steak Bruschetta
- Tostones
- Smoked Cream Cheese with Pepper Jelly
- Air Fryer Cheese Curds
Mexican Street Corn Jalapeno Poppers
Ingredients
- 12 Jalapenos
- 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 tsp Tajin Seasoning plus extra for topping
- 1/2 cup Cotija Cheese garnish
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 Insutructions
- 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.
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.
Can cook the poppers on a griddle and if so , for how long?
I’ve never tried them on a griddle. I think baking or air frying would be a better alternative if you’re not putting them on the smoker. I’d bake at 350 F. for 15-20 min and see if they are heated through, the pepper is tender, and the top is golden brown. Use the wire rack still though so the heat can circulate evenly.
My family loved these! The corn adds a nice burst of sweet that goes well with the smokey bacon. I had leftover filling that I used to make snack size quesadillas the next day. Slathered the filling on half a standard size flour tortilla, added a slice of bacon, and grilled in a non-stick pan.
I’m so glad everyone loved them. Those quesadillas also sound delicious!
Super tasty and easy to make.