Description
These Elote Stuffed Jalapeños are a smoky, spicy, and cheesy appetizer perfect for grilling season. Fresh jalapeños are halved and filled with a creamy mixture of cream cheese, sharp cheddar, sweet corn, lime juice, cilantro, and chili powder, then grilled to perfection until golden and bubbly. This recipe serves as a delicious bite-sized twist on classic Mexican street corn, ideal for parties, BBQs, or a flavorful snack.
Ingredients
Scale
Vegetables & Herbs
- 8 fresh jalapeños
- 1 cup sweet corn (fresh or frozen)
- ¼ cup chopped cilantro
Dairy
- 8 oz cream cheese (softened)
- 1 cup shredded sharp cheddar cheese
Other
- 2 tsp chili powder
- 2 tbsp lime juice (freshly squeezed)
Instructions
- Preheat the grill: Heat your grill to medium-high, about 375°F, to ensure even cooking for the jalapeños.
- Prepare the jalapeños: Slice each jalapeño in half lengthwise and carefully remove all seeds to reduce heat and create a cavity for stuffing.
- Mix the filling: In a mixing bowl, combine the softened cream cheese, sweet corn, shredded cheddar cheese, freshly squeezed lime juice, chopped cilantro, and chili powder. Stir until all ingredients are well incorporated into a creamy mixture.
- Stuff the jalapeños: Generously spoon the cheese and corn filling into each jalapeño half, pressing it in to ensure a good fill without spilling.
- Grill the stuffed jalapeños: Arrange the jalapeño halves on the grill with the cut side up. Close the grill lid and cook for 10-12 minutes, or until the cheese is melted, golden brown, and bubbly.
- Serve: Carefully remove the stuffed peppers from the grill and allow them to cool for a minute before serving to avoid burns and to let flavors settle.
Notes
- For milder jalapeños, ensure all seeds and membranes are thoroughly removed as these contain most of the heat.
- You can substitute cheddar cheese with Monterey Jack or a Mexican cheese blend for a different flavor.
- Fresh corn adds a sweeter, fresher taste, but frozen corn works well if thawed beforehand.
- These can also be cooked in an oven preheated to 375°F for about 12-15 minutes if a grill is not available.
- Wear gloves when handling jalapeños to avoid skin irritation from the capsaicin.
