“`html
If you love a zesty snack that captures the vibrant flavors of Mexican street corn with a spicy kick, then you’re going to adore this Elote Stuffed Jalapeños Recipe. Imagine tender jalapeños filled with a creamy, cheesy blend of corn, sharp cheddar, and fresh herbs, all perfectly charred on the grill for that irresistible smoky finish. It’s the ultimate appetizer or party treat that’s bursting with texture, flavor, and just the right amount of heat to keep everyone coming back for more.
Ingredients You’ll Need
These ingredients are refreshingly simple yet essential, each adding its own burst of flavor and texture to this dish. From the creamy richness of the cream cheese to the fresh zing of lime and cilantro, every element plays a part in crafting that perfectly balanced filling and exciting grilled finish.
- Fresh jalapeños: Choose firm, glossy peppers to ensure the perfect crunch and spice level.
- Sweet corn (fresh or frozen): Adds juicy sweetness and a pop of natural texture.
- Cream cheese (softened): The creamy base that binds all the flavors together smoothly.
- Shredded sharp cheddar cheese: Brings a tangy, melty goodness that complements the spices beautifully.
- Chili powder: Infuses a warm, earthy spice that highlights the best of the jalapeño heat.
- Freshly squeezed lime juice: Adds bright acidity that balances the creaminess and spice.
- Chopped cilantro: Offers a fresh, herbal note to lighten every bite.
How to Make Elote Stuffed Jalapeños Recipe
Step 1: Prep the Jalapeños
Start by heating your grill to a steady medium-high temperature around 375°F. While it’s warming up, slice each jalapeño in half lengthwise and carefully remove the seeds. This step controls the heat and creates the perfect little boat to hold your delicious filling.
Step 2: Mix the Filling
Grab a mixing bowl and combine the softened cream cheese, sweet corn, shredded sharp cheddar cheese, freshly squeezed lime juice, chopped cilantro, and chili powder. Stir until everything is well blended into a harmonious cheesy, zesty mixture that will make every bite unforgettable.
Step 3: Stuff Each Jalapeño Half
Now, generously spoon the cheesy filling into each jalapeño half. Don’t be shy here — the fuller, the better! This is where all those carefully chosen ingredients come together, creating a vibrant filling that contrasts wonderfully with the bold pepper.
Step 4: Grill to Perfection
Place your stuffed jalapeños on the grill, cut side facing up. Close the lid and let them cook for about 10 to 12 minutes. You’ll know they’re ready when the tops turn golden brown and bubbling with melted cheese, and the jalapeños soften just enough to deliver a perfect tender bite.
Step 5: Cool and Serve
After grilling, carefully remove the jalapeños and let them cool for just a moment. This little rest ensures the filling sets slightly, making them easier to handle and savor without losing that melty charm.
How to Serve Elote Stuffed Jalapeños Recipe
Garnishes
Sprinkle a little extra chopped cilantro or a dusting of chili powder atop your Elote Stuffed Jalapeños Recipe to add freshness and a pop of color. A squeeze of lime right before serving can elevate the brightness and highlight the smoky grilled flavors even more.
Side Dishes
Serve these jalapeños alongside a fresh, crisp salad or cilantro-lime rice to round out your meal. They also make an excellent companion to grilled meats or even a cold cerveza to balance out the spice.
Creative Ways to Present
For a fun twist, arrange your Elote Stuffed Jalapeños Recipe on a rustic wooden platter with small dipping bowls of sour cream or guacamole. You could also stack them on mini skewers to create jalapeño “satay” for an eye-catching party platter.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, pop them into an airtight container and keep them refrigerated for up to 2 days. The flavors deepen overnight, making them even tastier the next day when reheated.
Freezing
While fresh is best for this recipe, you can freeze the stuffed jalapeños before grilling. Place them on a tray lined with parchment, freeze until solid, then transfer to a freezer bag. Grill them directly from frozen, adding a couple extra minutes to the cooking time.
Reheating
To reheat, place leftovers on a baking sheet and warm in the oven at 350°F for about 8-10 minutes until heated through and bubbling again. Avoid the microwave if you want to keep that lovely grilled texture intact.
FAQs
Can I make this recipe less spicy?
Absolutely! Removing the seeds and membranes from the jalapeños significantly reduces heat. You can also opt for milder peppers like poblano if you prefer a gentler spice level.
Is it necessary to use fresh corn?
Fresh corn adds the sweetest, juiciest bites, but frozen corn works just as well and is convenient. Just be sure to thaw and drain it before mixing to avoid excess moisture in the filling.
Can I bake the jalapeños instead of grilling?
Yes! Bake at 375°F for around 15-20 minutes, or until the cheese is golden and bubbly. Grilling adds a smoky flavor, but baking still yields delicious results.
What if I don’t have cream cheese?
Cream cheese is key for the creamy texture, but you could try mixing ricotta with some sour cream as an alternative. Just keep in mind the flavor and consistency will vary slightly.
Are these suitable for a party appetizer?
Definitely! The Elote Stuffed Jalapeños Recipe is perfect as a crowd-pleasing appetizer, offering a neat, flavorful bite that’s easy to serve and share.
Final Thoughts
If you’re searching for a snack that’s bold, creamy, and bursting with flavor, this Elote Stuffed Jalapeños Recipe is your new go-to! It’s simple enough to whip up any day but special enough to impress guests with its vibrant cheer. Give it a try and watch how quickly these irresistible goodies disappear from your serving tray.
“`
Print
Elote Stuffed Jalapeños Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten Free
Description
Elote Stuffed Jalapeños combine the smoky, spicy flavor of fresh jalapeños with a creamy, cheesy filling inspired by classic Mexican street corn. Perfect as a flavorful appetizer or snack, these grilled jalapeños are stuffed with a blend of cream cheese, sharp cheddar, sweet corn, and zesty seasonings, offering a delicious balance of heat, creaminess, and freshness.
Ingredients
Jalapeños
- 8 fresh jalapeños
Filling
- 1 cup sweet corn (fresh or frozen)
- 8 oz cream cheese (softened)
- 1 cup shredded sharp cheddar cheese
- 2 tsp chili powder
- 2 tbsp lime juice (freshly squeezed)
- ¼ cup chopped cilantro
Instructions
- Preheat the Grill: Preheat your grill to medium-high heat, approximately 375°F, ensuring it’s ready to cook the jalapeños evenly.
- Prepare Jalapeños: Cut each jalapeño in half lengthwise and carefully remove the seeds to reduce the heat level and create space for the filling.
- Make the Filling: In a mixing bowl, thoroughly combine the softened cream cheese, sweet corn, shredded sharp cheddar cheese, freshly squeezed lime juice, chopped cilantro, and chili powder until smooth and well incorporated.
- Stuff the Jalapeños: Generously fill each jalapeño half with the cheesy corn mixture, spreading it evenly to cover the surface.
- Grill the Jalapeños: Place the stuffed jalapeños on the grill cut side up. Close the grill lid and cook for 10-12 minutes until the filling is golden brown and bubbly.
- Cool and Serve: Carefully remove the jalapeños from the grill and allow them to cool for a minute before serving to prevent burning and let the flavors meld.
Notes
- You can use fresh or frozen corn; if using frozen, thaw it before mixing.
- Adjust chili powder amount based on your preferred spice level.
- For a smoky depth, consider adding a dash of smoked paprika.
- If you prefer less heat, remove the jalapeño membranes along with the seeds.
- If you don’t have access to a grill, you can cook these in an oven at 375°F for about 12-15 minutes.
