Elote Stuffed Jalapeños Recipe
Prepare yourself for a serious flavor fiesta with these Elote Stuffed Jalapeños. Imagine the irresistible magic of Mexican street corn—sweet, smoky, creamy, packed with lime and cotija cheese—tucked inside spicy jalapeños and baked until bubbly. This is one of those appetizers that never lasts long at any party. Whether you’re making them for Cinco de Mayo, game day, or just to jazz up your weeknight, Elote Stuffed Jalapeños guarantee you’ll have guests coming back for seconds (and thirds). Let’s dive right in!
Ingredients You’ll Need
Each ingredient in Elote Stuffed Jalapeños plays a starring role. From the punchy kick of fresh jalapeños to the creamy heart of the filling, there’s nothing overly fancy here—just smart, bright flavors that come together in a snap.
- Jalapeños: Look for large, firm jalapeños that are easy to stuff and hold their shape during baking.
- Corn kernels: Grilled corn adds fantastic smoky depth, but frozen and thawed works beautifully if that’s what you have on hand.
- Cream cheese: This brings creamy richness to every bite and helps hold the filling together.
- Mayonnaise: Adds classic elote tang and a silky texture—try Greek yogurt for a lighter twist if you like.
- Cotija cheese: Crumbled cotija is salty, crumbly, and totally addictive as both an ingredient and a garnish.
- Cilantro: Chopped fresh cilantro delivers freshness and vibrant color.
- Lime juice: A good squeeze of lime brings acidity and lifts all the flavors.
- Chili powder: Adds that signature street corn warmth and the tiniest hint of heat.
- Smoked paprika: A dash of smokiness makes everything taste like it came off the grill.
- Garlic: Just one clove, minced, makes sure you get plenty of savory depth.
- Salt: Season to your taste so every bite sings.
- Bacon (optional): Wrapping the jalapeños in bacon brings extra savoriness and a crispy finish—totally irresistible!
How to Make Elote Stuffed Jalapeños
Step 1: Prep the Jalapeños
Start by halving your jalapeños lengthwise and removing the seeds for a milder bite (use a spoon and maybe even gloves if you’re heat-sensitive). Place the jalapeño halves on a parchment-lined baking sheet, ready to fill. While you’re at it, preheat your oven to 375°F (190°C) so it’s nice and hot when you’re ready to bake.
Step 2: Make the Elote Filling
In a medium bowl, stir together corn kernels (if you’re using grilled corn, slice it off the cob for maximum flavor), softened cream cheese, mayonnaise, half a cup of crumbled cotija, chopped cilantro, the juice of one lime, chili powder, smoked paprika, minced garlic, and a good pinch of salt. Mix everything until blissfully combined—the filling should be creamy and easy to spoon into the pepper halves.
Step 3: Fill the Jalapeños
Grab a small spoon and mound the elote mixture generously into each jalapeño half, smoothing the tops a little. If you’re going all-in, wrap a slice of bacon around each stuffed jalapeño and secure it with a toothpick for extra flair.
Step 4: Bake Until Golden and Bubbly
Arrange the filled (and optionally bacon-wrapped) jalapeños on your prepared baking sheet. Pop them in the oven and bake for 20 to 25 minutes, until the jalapeños are just tender and the filling is hot. If you’re after that irresistible golden top, broil them for a minute or two right at the end, keeping a close eye so they don’t scorch.
Step 5: Garnish and Serve
Sprinkle extra cotija and a fistful of chopped cilantro over the finished Elote Stuffed Jalapeños for a fresh, just-like-the-food-truck finish. Serve them warm and get ready for compliments!
How to Serve Elote Stuffed Jalapeños
Garnishes
When it comes to Elote Stuffed Jalapeños, the final touch makes all the difference. Douse them in more cotija, scatter vibrant cilantro, and maybe add an extra squeeze of lime if you’re feeling zesty. A sprinkle of chili powder over the top adds a restaurant-worthy look and an extra layer of flavor.
Side Dishes
Pair Elote Stuffed Jalapeños with cool, fresh sides to balance their heat—think simple guacamole, a crunchy jicama slaw, or refried beans. They’re right at home alongside tacos, nachos, or even grilled steak, making them a true crowd-pleaser at any feast.
Creative Ways to Present
For parties, arrange Elote Stuffed Jalapeños on a platter in a colorful swirl and let guests grab them with mini tongs or toothpicks. Stack them on a cutting board for a rustic touch, or serve single portions on small plates with a dollop of avocado crema. They even look great nestled into little taco boats for a playful twist!
Make Ahead and Storage
Storing Leftovers
Leftover Elote Stuffed Jalapeños keep well in an airtight container in the fridge for up to 3 days. The flavors only get richer overnight, and they reheat beautifully for a quick snack or appetizer encore.
Freezing
You can freeze unbaked stuffed jalapeños for future fiestas! Simply assemble them, arrange on a tray, and freeze until firm. Transfer to a zip-top bag or container for up to 2 months. When you’re ready to bake, go straight from freezer to oven — just add a few minutes to the baking time.
Reheating
Warm leftover Elote Stuffed Jalapeños in a 350°F (175°C) oven for 10 minutes, until heated through and the tops are sizzling again. Avoid microwaving if possible, since the peppers can get soggy—oven reheat is your best bet for crispy bacon and a creamy center.
FAQs
Are Elote Stuffed Jalapeños super spicy?
Not at all! Removing the seeds and membranes tames the heat quite a bit, and the creamy filling balances everything out. For extra heat, you can leave in some seeds or use spicier peppers like serranos if you dare.
Can I make Elote Stuffed Jalapeños without bacon?
Absolutely! The bacon is delicious and adds extra smoky flavor, but the jalapeños are just as tasty baked on their own. For a vegetarian twist, skip the bacon and add a little smoked paprika for depth.
Is there a dairy-free way to make this recipe?
Definitely. Use your favorite plant-based cream cheese and mayonnaise alternatives, and swap in crumbled dairy-free feta or vegan parmesan for the cotija. The flavors will still sing!
Can I grill Elote Stuffed Jalapeños instead of baking?
Yes, grilling adds a fantastic charred flavor. Set stuffed peppers on a grill-safe tray over medium heat, cover, and grill until tender and bubbling. If using bacon, keep watch and turn as needed to crisp all sides.
What’s the best way to make these ahead for a party?
You can assemble the stuffed jalapeños up to a day in advance, cover them tightly, and refrigerate until you’re ready to bake. Pop them in the oven just before guests arrive and garnish fresh for the ultimate appetizer.
Final Thoughts
Don’t wait for your next gathering—Elote Stuffed Jalapeños are too good to save just for parties! Whether you make them spicy, cheesy, bacon-wrapped, or veggie, these little bites deliver crowd-pleasing flavors that will have everyone asking for the recipe. Try them out and let your tastebuds do the happy dance!
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Elote Stuffed Jalapeños Recipe
- Total Time: 40 minutes
- Yield: 24 stuffed jalapeño halves 1x
- Diet: Non-Vegetarian
Description
These Elote Stuffed Jalapeños are a flavorful twist on a classic appetizer, combining the heat of jalapeños with the sweet crunch of corn and creamy cheeses. Perfect for parties or as a spicy snack!
Ingredients
Jalapeños:
- 12 large jalapeños, halved lengthwise and seeded
Corn Mixture:
- 1 cup corn kernels (grilled or frozen and thawed)
- 4 ounces cream cheese, softened
- 1/4 cup mayonnaise
- 1/2 cup crumbled cotija cheese, plus more for garnish
- 2 tablespoons chopped cilantro
- juice of 1 lime
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 clove garlic, minced
- salt to taste
- Optional: 12 slices bacon for wrapping
Instructions
- Preheat oven: Preheat oven to 375°F (190°C).
- Mix corn mixture: In a medium bowl, combine corn, cream cheese, mayonnaise, cotija cheese, cilantro, lime juice, chili powder, smoked paprika, garlic, and salt until well mixed.
- Fill jalapeños: Fill each jalapeño half with the corn mixture. Optionally wrap with bacon slices and secure with toothpicks.
- Bake: Arrange stuffed jalapeños on a baking sheet lined with parchment paper. Bake for 20–25 minutes until jalapeños are tender, filling is hot, and bacon is crisp if using.
- Garnish and serve: Garnish with additional cotija and cilantro before serving. Serve warm.
Notes
- For a lighter version, use Greek yogurt instead of mayonnaise and light cream cheese.
- To brown the tops, broil for 1–2 minutes at the end.
- Jalapeños can be assembled ahead and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican Fusion
Nutrition
- Serving Size: 1 stuffed half
- Calories: 130
- Sugar: 2 g
- Sodium: 210 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg
