THE OFFICIAL BLOG OF ABT
Weber Mexican Street Corn Jalepeño Poppers
Anyone who came to our recent Grill Fest would have had fun exploring different grills ... and trying out exciting recipes. Weber brought some flavorful bites this year with their Mexican street corn jalapeño poppers, and we're happy to share the recipe for these tasty peppers. They'd make a great appetizer at a family barbecue and the perfect summer snack during sports events and games. Follow the recipe below and try them out for yourself—they're a great choice for any grill, but these pepper poppers are brought to you by Weber. They're flexible, too—you can cook these with a classic smoker, a gas grill or even an indoor oven, but we'll note that the peppers are best cooked via indirect heat at around 250°F.
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Weber Mexican Street Corn Jalepeño Poppers
Yields
24 Servings
prep time
15 mins
cook time
40 mins
total time
55 mins
- 12 jalepeño peppers, halved and seeds removed. We recommend using gloves when prepping
- 8 oz. cream cheese, softened
- 4 oz. sour cream
- 1 cup shredded Mexican cheese
- 8 slices of bacon, cooked and crumbled
- 2/3 cup corn, fresh, frozen or grilled
- 1/2 cup red onion, minced
- 3 cloves garlic, minced
- 1 tsp Tajin seasoning, extra for garnish
- 1/2 cup cotija cheese, extra for garnish
- 1/4 cup cilantro, minced
- Prep the jalepeño peppers: Slice the peppers in half lengthwise and use a spoon or knife to cut out and remove the seeds, then set the peppers aside. Use gloves to protect your skin.
- Cook the bacon: In a skillet, cook the bacon slices until crispy, then drain on a paper towel. Once cool, dice into pieces.
- Make the filling: Combine the softened cream cheese, sour cream, shredded cheese, minced onion, minced garlic, and corn in a bowl. Add in the Tajin seasoning and mix until combined.
- Fill the peppers: Using a spoon or piping bag, stuff the centers of each jalapeño half. Fill them until they are slightly overflowing.
- Place: Set each pepper popper on a wire rack for easy transfer on and off the grill.
- To smoke, grill or bake: Preheat the smoker, grill or oven to 250°, setting for indirect heat. Place the wire rack of jalapeño poppers onto the grill grates, then close the grill. Cook until the cheese is golden brown, the filling is bubbly, and the peppers are tender, about 40 minutes.
- Serve: Remove from the smoker, grill or oven and serve the Mexican street corn jalapeño poppers with more Tajin seasoning over the top, with added cotija cheese. For the perfect dipping sauce, use an avocado lime crema.
