Grilled Street Corn Jalapeno Poppers
Think elote meets jalapeño popper — these are stuffed with a creamy, cheesy street corn filling and grilled to perfection.
Street Corn Jalapeno Poppers
Equipment
- Propane Grill
Ingredients
- 6-8 jalapenos
- 3 cobs of corn
- 1/2 lb bacon
- 1/4 cup onion diced
- 1/4 cup shredded cheddar cheese
- 1/4 cup shredded pepper jack cheese
- 4 oz cream cheese room temperature
- 3 tbsp sour cream
- 1 tbsp Tajin
- 1 tbsp taco seasoning
- lime hot sauce to taste
Instructions
- Roast corn at 350º F for 10-12 minutes, until it begins to char.
- While corn is roasting, cook bacon to desired doneness. Cut into bite sized pieces and set aside.
- Halve the jalapenos, cutting length wise. Remove the stem, core out the middle - including seeds, and set aside.
- Remove cooked corn from grill, cut corn kernels off the cob into a bowl, and set aside.
- In a large mixing bowl, combine cream cheese, cheddar and pepper jack shredded cheeses, sour cream, tajin, taco seasoning, and diced onion. Mix well.
- Next add bite sized pieces of bacon and corn. Continue to mix ingredients.
- Scoop mixture into hollowed jalapeno halves, filling each piece.
- Place stuffed jalapeno halves on the top rack of grill or near indirect flame, cook for 15-20 minutes until cheese melts.
- Remove from grill, set aside to cool, and enjoy!
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