Mexican Street Corn Jalapeño Poppers

My family and I love Mexican street corn. There are so many great ways to enjoy these flavors. Whether it’s traditional street corn or in salad form, you really can’t go wrong anyway you enjoy it. This recipe combines my love for street corn, and jalapeno poppers. Mexican street corn jalapeño poppers are sweet and spicy and you will not regret making this recipe.

Why you’ll love these corn poppers

  • If you love Mexican street corn, you will love this variation on jalapeno poppers. The Smokey flavor you can only get from the grill is unmatched!
  • The traditional jalapeno poppers that I make typically have ground sausage in them. These have bacon. And we all know bacon makes everything better!
  • Grilled corn in this recipe adds such a pop of flavor, and really lightens these up compared to the traditional jalapeno poppers.

Here’s what you’ll need to make it

  • Grill – You can also bake these in the oven, but the grill really gives these added flavor, and I highly recommend cooking them that way.
  • Spoon – Use a spoon to remove the ribs and seeds from the jalapeños. It will save your hands from the burning of touching the inside of each jalapeno.
  • Knife
  • Cutting board
  • Bowl

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Ingredients & substitutions

  • Jalapenos – sliced in half, ribs and seeds removed
  • Cream cheese
  • Corn – grilled, cut off cob
  •  Seasoning – You can’t have street corn without Chili powder! And also garlic powder, because garlic makes every recipe better.
  • Cotija cheese – If you can’t find cotija, you can also use queso fresco. I like to buy them in blocks and crumble them myself. I can make larger crumbles, which I feel like makes this recipe.
  • Bacon – 6 slices of cooked bacon, chopped. I like making this recipe after I’ve made bacon for a prior meal, and use the leftover.
  • Cheddar cheese grated.
  • Cilantro – Fresh cilantro, finely chopped.

How to make these elote jalapeno poppers

Step 1. Husk corn and grill the cobs over high heat. Once the corn is charred, cut the kernels off the cob. While the corn grills, prep your jalapeños.

Step 2. Cut jalapeños the long way, remove ribs and seeds with spoon. Set jalapeños aside.

Step 3. To a bowl, add cream cheese, chopped bacon, seasoning, cilantro, cotija crumbles and corn, and mix until well combined.

Step 4. Fill each half of the jalapeños with the cream cheese mixture.

Step 5. Place poppers on the grill, jalapeño side down, and grill for about 10 minutes, or until the jalapeno is tender.

FAQs about Mexican street corn poppers

What is the history of Mexican street corn?

Corn dates back to 6600 B.C.E., when the crop was first grown in Honduras. During the 15th century, corn spread across North America. Once a simple street food, elote is now making its way onto fine dining menus across the continent.

How did Mexican street corn get its name?

This is because street vendors across Mexico serve this deliciousness on a stick, and they’ve been doing it for a long time. Well, since elotes are corn on the cob that’s served on a stick, and since they are traditionally served on a street, the name street corn stuck.

Why is Mexican street corn so good?

A blend of garlic, cilantro, chile powder, mayo, and Cotija cheese in the sauce, plus a final squeeze of lime, makes the corn sweet, salty, savory, nutty, creamy, and tart all at once.

More easy Mexican street corn:

Mexican Street Corn Jalapeño Poppers

Smokey grilled jalapeño poppers with a Mexican street corn twist
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer
Cuisine Mexican
Servings 20 Poppers
Calories 100 kcal

Equipment

  • 1 grill
  • 1 Spoon
  • 1 Knife
  • 1 Cutting board
  • 1 Bowl

Ingredients
  

  • 10 jalapeños sliced in half, ribs and seeds removed
  • 8 oz cream cheese
  • 2 ears corn grilled, cut off cob
  • 2 Tbsp Chili powder
  • 1 tbsp garlic powder
  • 4 oz cotija cheese crumbled
  • 6 slices bacon cooked
  • 4 oz cheddar cheese grated.
  • 4 tbsp cilantro

Instructions
 

  • Husk corn and grill the cobs over high heat. Once the corn is charred, cut the kernels off the cob. While the corn grills, prep your jalapeños.
  • Cut jalapeños the long way, remove ribs and seeds with spoon. Set jalapeños aside.
  • To a bowl, add cream cheese, chopped bacon, seasonings, cotija crumbles and corn, and mix until well combined.
  • Fill each half of the jalapeños with the cream cheese mixture.
  • Place poppers on the grill, jalapeño side down, and grill for about 10 minutes, or until the jalapeno is tender.
Keyword grilled elote, grilled poppers, jalapeno poppers, Mexican street corn, poppers

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