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up close of a single jalapeno popper with sauce

Elote Jalapeño Poppers with Bacon & Cheddar

These elote jalapeño poppers combine the beloved flavors of Mexican street corn with crispy bacon and melted cheddar cheese, all stuffed inside grilled jalapeños. Featuring grilled corn, Cotija cheese, lime, and smoky bacon, they deliver the perfect party appetizer that captures authentic elote flavors in a fun, portable format.
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Ingredients
  

  • - 10 large fresh jalapeños halved and seeded
  • - 1 cup grilled corn kernels
  • - 4 oz cream cheese softened
  • - ½ cup sharp cheddar cheese shredded
  • - ¼ cup mayonnaise
  • - ¼ cup sour cream
  • - ½ cup Cotija cheese crumbled
  • - ¼ cup red onion finely diced
  • - 4 slices bacon cooked crispy and chopped
  • - Juice of ½ lime
  • - ½ teaspoon chili powder
  • - ¼ teaspoon garlic powder
  • - ½ teaspoon kosher salt
  • - ¼ teaspoon black pepper
  • - Optional garnishes: extra cheese corn chips, cilantro, lime wedges

Instructions
 

  • Grill corn until charred (8-10 minutes), cool and cut kernels. Cook bacon until crispy, cool and chop.
  • Halve jalapeños lengthwise, remove seeds and membranes. Arrange cut-side up on tray.
  • Mix cream cheese, mayo, sour cream, both cheeses, corn, bacon, onion, lime juice, and seasonings until combined.
  • Fill each jalapeño half with elote mixture, mounding slightly. Chill 30 minutes if desired.
  • Grill filled poppers cut-side up over medium heat (375°F) for 8-10 minutes until tender and bubbly.
  • Garnish with extra cheese, crushed chips, and cilantro. Serve hot with lime wedges.

Notes

- Wear gloves when handling jalapeños to protect hands
- Can substitute mini bell peppers for milder, kid-friendly version
- Grill corn until well-charred for maximum flavor
- Filled poppers can be prepped 1 day ahead and refrigerated