Mexican Street Corn Jalapeno Poppers – spicy jalapenos packed with melty cheese and charred corn, topped with crispy bacon. Jam packed with BOLD flavor. Air fry, grill or bake!
I’m not rushing the season but I”m always on the lookout for new recipes that’ll take me into the next season.
Mexican Street Corn Jalapeno Poppers is it.
It’s a fun twist on classic jalapeno poppers – a spicy kick of jalapeños, plus the flavors of Mexican Street corn and gooey melty cheese topped with crispy bacon.
It’s a fiesta in your mouth
WHAT I LOVE ABOUT THIS RECIPE:
- Charred fresh corn – cheesy filling, crispy bacon – it’s the ultimate flavor combo!
- This recipe is perfect for summer barbeques, football watching and tailgating!
- I love using fresh produce from the farm market – but you can also buy from the grocery store.
- It’s a great make-ahead recipe – perfect for keeping entertaining simple.
- If you like extra lime flavor, add a squeeze of lime juice to the cheese mixture.
SIMPLE INGREDIENTS FOR MEXICAN STREET CORN JALAPENO POPPERS:
- fresh jalapenos
- softened cream cheese
- sour cream or greek yogurt
- mayonnaise
- shredded sharp sharp cheddar
- bacon slices
- fresh sweet corn shucked and removed from the cob
- cumin
- Tajin seasoning
- cotija cheese
- fresh cilantro
HOW TO MAKE MEXICAN STREET CORN JALAPENO POPPERS:
Slice jalapenos in half lengthwise then use a teaspoon or paring knife to remove seeds and stems then set aside.
Cut bacon in to about 1″ pieces then add to a large skillet over medium heat. Cook until crisp then remove from the skillet. Cool and crumble it then set aside.
Add corn to the same skillet then saute 2-3 minutes over medium heat. Season with Tajin stirring occasionally then reduce heat to low.
To the corn, combine cream cheese, sour cream, mayo, cheddar cheese, cumin and half of the cilantro. Stir well to combine and simmer over low heat until the cheeses are completely melted.
Transfer cheese mixture to a large zip top bag. Snip one corner of the bag then pipe the cheese mixture into each jalapeno half so the filling creating a slightly rounded top.
Choose your cooking method below and then they’re finished cooking remove from the air fryer, grill or oven to a plate or platter.
Top with crumbled cotija, crispy bacon, a sprinkle of cilantro and a light seasoning of Tajin.
Air Fryer Method:
Preheat the air fryer to 375 degrees then spray the air fryer basket with cooking spray.
Carefully place poppers in the air fryer basket in a single layer (it’s okay if they’re close together).
Air fry 6-7 minutes or until the peppers are softened and the cheese is melted and golden.
Grilled Method:
Preheat the grill to 400 degrees then lightly oil the grates.
Place jalapeno poppers directly on the grill grates and cook 8-10 minutes or until the peppers are lightly charred and the cheese is melted.
Baked Method:
Preheat the oven to 400 degrees then line a baking sheet with parchment paper for easier cleanup.
Place jalapeno poppers onto the baking sheet and bake 10-12 minutes or until golden and the cheese is melted then remove from the oven.
WHAT ARE THE BEST COCKTAILS WITH JALAPENO POPPERS?
Enjoy!
Tried this recipe? Leave a comment, ⭐⭐⭐⭐⭐ rating and TAG ME with a photo of yours on social media! @agoudalife or #agoudalife
Mexican Street Corn Jalapeno Poppers
Equipment
- air fryer OR outdoor grill OR oven
Ingredients
- 6-8 whole jalapenos
- 4 slices bacon cooked to crisp
- 2 large ears sweet corn shucked and sliced off cob
- 1 teaspoon Tajin seasoning plus extra for topping
- 3 ounces cream cheese softened to room temp
- 1/4 cup sour cream can use greek yogurt
- 3 tablespoons mayonnaise
- 1/2 cup sharp cheddar cheese shredded
- 1/2 teaspoon cumin
- 3 tablespoons cilantro finely chopped
- 1/4 cup cotija cheese
Instructions
- Slice jalapenos in half lengthwise then use a teaspoon or paring knife to remove seeds and stems then set aside.
- Cut bacon in to about 1″ pieces then add to a large skillet over medium heat. Cook until crisp then remove from the skillet. Cool and crumble then set aside.
- Add corn to the same skillet then saute 2-3 minutes over medium heat. Season with Tajin stirring occasionally then reduce heat to low.
- Add cream cheese, sour cream, mayo, cheddar cheese, cumin and half of the cilantro. Stir well to combine and simmer over low heat until the cheeses are completely melted.
- Transfer cheese mixture to a large zip top bag. Snip one corner of the bag then pipe the cheese mixture into the jalapeno halves creating a slightly rounded top.
- Choose your cooking method below and then they’re finished cooking remove from the air fryer, grill or oven to a plate or platter.Top with crumbled cotija, crispy bacon, a sprinkle of cilantro and a light seasoning of Tajin.
AIR FRYER METHOD:
- Preheat the air fryer to 375 degrees then spray the air fryer basket with cooking spray.Carefully place poppers in the air fryer basket in a single layer (it’s okay if they’re close together).Air fry 6-7 minutes or until the peppers are softened and the cheese is melted and golden.
GRILLED METHOD:
- Preheat the grill to 400 degrees then lightly oil the grates.Place jalapeno poppers directly on the grill grates and cook 8-10 minutes or until the peppers are lightly charred and the cheese is melted.
BAKED METHOD:
- Preheat the oven to 400 degrees then line a baking sheet with parchment paper for easier cleanup.Place jalapeno poppers onto the baking sheet and bake 10-12 minutes or until golden and the cheese is melted then remove from the oven.
Over the top good! Love that I can air fry, grill or bake this easy appetizer. Perfect for summer bbq’s and football season!