Jalapeno Poppers Stuffed with Corn
Highlighted under: Comfort Food
I absolutely love making jalapeno poppers, and this recipe for Jalapeno Poppers Stuffed with Corn has become a personal favorite. The creamy filling combined with the subtle sweetness of corn and the kick from jalapenos creates a perfect bite. I enjoy serving these as appetizers at gatherings or for a cozy movie night at home. The crunchy topping adds a delightful texture, making every bite a satisfying experience. Trust me, once you try them, you’ll be hooked!
When I first experimented with this recipe, I wanted to elevate traditional jalapeno poppers by adding a twist. My inspiration came from a summer barbecue where I had corn in a dip. Combining these two elements was a stroke of genius, and each bite bursts with flavor!
One vital tip I discovered while making these was to choose jalapeños that are firm and smooth to ensure they hold up during baking. Also, for an extra kick, I sometimes sprinkle a bit of cayenne pepper into the filling!
Why You'll Love These Jalapeno Poppers
- A delightful combination of creamy and sweet flavors
- Perfect for parties, gamedays, or family nights
- Easy to make and always a crowd favorite
Ingredient Insights
The jalapenos are the star of this dish, bringing a fresh, spicy kick that contrasts beautifully with the rich cream cheese filling. When selecting jalapenos, look for firm, shiny peppers with a vibrant green color. Those that are slightly smaller tend to be spicier, while larger ones are milder. If you're sensitive to heat, you can opt for sweet mini peppers, which offer a similar shape and texture without the spice.
Cream cheese creates a creamy backdrop that binds the ingredients, but it's also essential for achieving that luscious texture. If you're looking for a lighter alternative, consider using Greek yogurt or ricotta cheese. They will produce a slightly different flavor but still deliver a creamy consistency. Make sure any alternative is well-blended and seasoned to maintain the poppers’ delicious flavor profile.
Baking Tips for Perfect Poppers
When you place your stuffed jalapenos on the baking sheet, ensure they are spaced out evenly. This allows hot air to circulate around each popper, resulting in even cooking and crispier breadcrumbs. Avoid overcrowding the pan, as this can cause steaming rather than baking—leading to less appetizing poppers. If your oven has hot spots, rotate the tray halfway through baking to ensure uniform browning.
The baking time and temperature are critical for achieving the desired texture. Baking at 375°F (190°C) for approximately 25 minutes should yield jalapenos that are tender but still have a slight bite. You'll know they're ready when the tops are golden brown and the filling is bubbly. For a crunchier topping, consider broiling them for an additional 2-3 minutes at the end, but keep a close eye to prevent burning.
Ingredients
Jalapeno Poppers Stuffed with Corn
- 12 fresh jalapenos
- 1 cup corn kernels (canned or fresh)
- 8 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1 cup breadcrumbs
- Olive oil for drizzling
Steps
Preheat the Oven
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Prepare the Jalapenos
Slice the jalapenos in half lengthwise and remove the seeds and membranes. Be sure to wear gloves to avoid irritation.
Make the Filling
In a mixing bowl, combine the cream cheese, corn, cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Stuff the Jalapenos
Using a spoon, fill each jalapeno half with the cream cheese mixture, packing it in well.
Coat with Breadcrumbs
Dip the stuffed jalapenos into breadcrumbs to coat the tops and place them on the prepared baking sheet.
Bake
Drizzle with olive oil and bake for 25 minutes or until the jalapenos are tender and the tops are golden brown.
Serve
Allow them to cool slightly before serving; enjoy your delicious Jalapeno Poppers stuffed with corn!
Pro Tips
- For a milder flavor, use green bell peppers instead of jalapenos. You can also add cooked bacon bits for an extra savory punch.
Serving Suggestions
These jalapeno poppers make excellent appetizers but can also double as a satisfying snack for movie nights. Consider pairing them with a cool dip like ranch or sour cream to balance the heat. Serving them alongside a fresh salsa or guacamole can elevate the experience and provide a refreshing contrast to the spicy flavors.
For a fun presentation, arrange the poppers on a large platter, garnish with chopped cilantro or green onions, and serve with lemon or lime wedges. The citrus will not only brighten the flavors but also add an appealing visual element. If you want to make a themed party, serving these poppers alongside Mexican cuisine can create a delightful feast.
Storage and Reheating
If you have leftover jalapeno poppers, store them in an airtight container in the refrigerator. They can usually be kept for up to 3 days. When reheating, I recommend using the oven to maintain their crunchiness—simply place them on a baking sheet at 350°F (175°C) for about 10-15 minutes until heated through. Avoid using the microwave, as this may result in sogginess.
For those looking to make these poppers ahead of time, you can prepare the jalapenos and filling, then stuff and assemble them up to a day in advance. Keep them covered in the refrigerator until you’re ready to bake. This not only saves time but also allows the flavors to meld beautifully before serving.
Questions About Recipes
→ Can I prepare these jalapeno poppers in advance?
Yes, you can stuff the jalapenos and refrigerate them for a few hours before baking.
→ What can I substitute for cream cheese?
You can use sour cream or a dairy-free cream cheese alternative if needed.
→ How spicy are these jalapeno poppers?
The spice level depends on the jalapenos used. Removing the seeds and membranes reduces the heat significantly.
→ Can I freeze jalapeno poppers?
Yes, you can freeze them before cooking. Just bake them straight from the freezer, adding a few extra minutes to the cooking time.
Jalapeno Poppers Stuffed with Corn
I absolutely love making jalapeno poppers, and this recipe for Jalapeno Poppers Stuffed with Corn has become a personal favorite. The creamy filling combined with the subtle sweetness of corn and the kick from jalapenos creates a perfect bite. I enjoy serving these as appetizers at gatherings or for a cozy movie night at home. The crunchy topping adds a delightful texture, making every bite a satisfying experience. Trust me, once you try them, you’ll be hooked!
Created by: Josie Lambert
Recipe Type: Comfort Food
Skill Level: Beginner
Final Quantity: 4 servings
What You'll Need
Jalapeno Poppers Stuffed with Corn
- 12 fresh jalapenos
- 1 cup corn kernels (canned or fresh)
- 8 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1 cup breadcrumbs
- Olive oil for drizzling
How-To Steps
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Slice the jalapenos in half lengthwise and remove the seeds and membranes. Be sure to wear gloves to avoid irritation.
In a mixing bowl, combine the cream cheese, corn, cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Using a spoon, fill each jalapeno half with the cream cheese mixture, packing it in well.
Dip the stuffed jalapenos into breadcrumbs to coat the tops and place them on the prepared baking sheet.
Drizzle with olive oil and bake for 25 minutes or until the jalapenos are tender and the tops are golden brown.
Allow them to cool slightly before serving; enjoy your delicious Jalapeno Poppers stuffed with corn!
Extra Tips
- For a milder flavor, use green bell peppers instead of jalapenos. You can also add cooked bacon bits for an extra savory punch.
Nutritional Breakdown (Per Serving)
- Calories: 280 kcal
- Total Fat: 19g
- Saturated Fat: 10g
- Cholesterol: 40mg
- Sodium: 250mg
- Total Carbohydrates: 20g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 7g