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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

Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Course Appetizer
Servings 12 servings

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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