Ingredients
- Jalapeños: 10 large, halved and deseeded, for spicy edible shells
- Sweet Corn Kernels: 1 ½ cups, fresh or frozen, adds natural sweetness and texture
- Cream Cheese: 8 ounces, softened, for creamy filling
- Mayonnaise: ¼ cup, adds tang and binds the mixture
- Cheddar Cheese: 1 cup, shredded, for sharp, melty goodness
- Cotija Cheese: ½ cup, crumbled, for salty, crumbly flavor
- Lime Juice: 1 tablespoon, fresh squeezed, to brighten the flavors
- Chili Powder: 1 teaspoon, adds smoky heat
- Garlic Powder: ½ teaspoon, for savory depth
- Green Onions: 2, finely chopped, for freshness and color
- Salt: ½ teaspoon, enhances all flavors
Instructions
- Preheat Your Equipment: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper
- Combine Ingredients: Mix cream cheese, mayo, corn, cheddar, cotija, lime juice, chili powder, garlic powder, green onions, and salt until smooth
- Prepare Your Cooking Vessel: Arrange jalapeño halves cut-side up on the baking sheet
- Assemble the Dish: Spoon the cheese-corn mixture into each jalapeño half
- Cook to Perfection: Bake for 15-18 minutes until cheese is melted and jalapeños are tender
- Finishing Touches: Sprinkle extra green onions or cotija on top if desired
- Serve and Enjoy: Serve warm with lime wedges or dipping sauce
Notes
- Handle jalapeños with gloves to avoid irritation
- Do not overfill peppers or mixture may spill
- Broil for 2 minutes at the end for extra golden tops
- Can be made ahead and stored in fridge for up to 24 hours
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 popper
- Calories: 120
- Sugar: 2g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
Keywords: jalapeño poppers, Mexican street corn, elote, appetizer, party snack, cheesy, spicy