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
Scale
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.
