If you want a spicy, creamy, and totally irresistible appetizer, you have to try Elote Stuffed Jalapeños. This delicious mashup takes all the craveable flavors of Mexican street corn — sweet corn, savory cheese, smoky spices, zippy lime, and fresh herbs — and packs them into tender jalapeño halves before roasting them to bubbly, golden perfection. Whether you’re feeding a crowd, hosting game night, or just looking to upgrade snack time, these poppable treats are sure to be the star of the table with every cheesy, corn-packed bite.
Ingredients You’ll Need
Each ingredient here plays a starring role in capturing the colorful, bold flavors of classic elote while transforming jalapeños into the perfect spicy vessel. Nothing fancy, just the essentials for maximum flavor and seriously addictive texture.
- Jalapeño Peppers: Pick large, firm peppers; halving and seeding them creates the ideal spicy shell for our filling. For extra heat, leave in a few seeds!
- Corn Kernels: Sweet, juicy corn (fresh, frozen, or canned) adds the unmistakable elote touch and a bit of natural crunch.
- Cream Cheese: Softened cream cheese creates a rich, creamy base that holds everything together and delivers that melt-in-your-mouth bite.
- Cotija Cheese: Tangy, salty cotija brings bold flavor and signature Mexican flair — don’t forget an extra sprinkle on top!
- Mayonnaise: Classic on elote, it brings a slight tang and extra creaminess, harmonizing everything.
- Garlic: Just one clove, minced finely, gives a punch of aromatic savoriness.
- Chili Powder: Adds gentle warmth and earthy color without overpowering other flavors.
- Smoked Paprika: Lends a subtle smokiness that enhances the roasted, savory notes in every bite.
- Fresh Cilantro: Chopped cilantro brightens things up with fresh, herbal pops that scream street corn.
- Lime Juice: The juice of half a lime brings tangy zest, balancing the cream and cheese.
- Salt and Pepper: Season to taste so every element sings.
How to Make Elote Stuffed Jalapeños
Step 1: Prep the Jalapeños
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper for easy cleanup. Halve all the jalapeños lengthwise and use a small spoon to scoop out the seeds and ribs. This not only makes room for our luscious filling, but also tames some of the heat, making these Elote Stuffed Jalapeños perfect for just about everyone.
Step 2: Mix the Filling
In a medium bowl, combine the corn, softened cream cheese, crumbled cotija, mayonnaise, minced garlic, chili powder, smoked paprika, chopped cilantro, and fresh lime juice. Add a pinch of salt and pepper. Stir everything together until the filling is well mixed, creamy, and studded with those golden corn kernels. If you’re using frozen corn, be sure it’s thawed and well drained so your mixture doesn’t get watery.
Step 3: Stuff the Jalapeños
Take each halved jalapeño and, using a spoon, generously mound the savory elote filling inside. Don’t be afraid to go big here — a slightly heaping scoop is what you want for ultimate creaminess and flavor in every bite!
Step 4: Bake to Perfection
Arrange all stuffed jalapeños on your prepared baking sheet, spacing them out so nothing sticks together. Slide them into the oven and bake for 15 to 18 minutes, or until the peppers are tender and the cheesy tops are golden and bubbling. The aroma drifting from the oven will pretty much guarantee a crowd.
Step 5: Garnish and Serve
When your Elote Stuffed Jalapeños are hot and ready, pull them from the oven and immediately top with extra crumbled cotija cheese and a shower of fresh cilantro. They look beautiful, smell incredible, and are ready to steal the show on any appetizer spread!
How to Serve Elote Stuffed Jalapeños
Garnishes
For that extra wow factor, always finish your Elote Stuffed Jalapeños with an extra sprinkle of cotija and a handful of chopped fresh cilantro. If you like a little extra heat, add a dusting of chili powder or a squeeze of fresh lime on top for brightness and tang. Consider a tiny drizzle of Mexican crema or a dollop of sour cream if you want to dial up the creaminess even more.
Side Dishes
These flavorful bites pair perfectly with other Mexican-inspired sides. They’re wonderful alongside a big bowl of guacamole, chunky pico de gallo, or smoky black bean salad. As part of a taco night, they fit right in next to grilled veggies, cilantro-lime rice, or crispy tortilla chips. Toss them onto a platter with other finger foods for an entertaining-ready spread everyone will rave about.
Creative Ways to Present
Elote Stuffed Jalapeños look gorgeous arranged on a rustic wooden board with lime wedges and extra cilantro sprigs for color. Make a big platter for a party, or nestle them on a tray with mini Mexican flags and street corn for an extra festive vibe. If you’re feeling really creative, serve each one in a mini paper taco holder or skewered upright on appetizer picks for easy grab-and-go fun.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), store the cooled Elote Stuffed Jalapeños in an airtight container in the refrigerator. They’ll stay fresh and flavorful for up to three days, making them perfect for meal prepping snacks or prepping ahead for parties.
Freezing
You can freeze Elote Stuffed Jalapeños before or after baking for up to one month. If freezing before baking, assemble fully then arrange on a tray and freeze until firm before transferring to a zip-top bag. If freezing cooked leftovers, allow them to cool completely, then wrap individually and freeze. When ready to enjoy, thaw in the refrigerator overnight.
Reheating
For best results, reheat refrigerated or thawed jalapeños in a 350°F oven for 8 to 10 minutes, or until heated through and the filling is melty again. This keeps the peppers tender and the topping bubbly and golden, just like when freshly baked. You can microwave them in a pinch, but the oven method preserves the best texture.
FAQs
Can I make these less spicy?
Absolutely! To tame the heat, make sure to fully remove all seeds and inner ribs from the jalapeños. You can also substitute milder mini sweet peppers for some of the jalapeños if you want an even gentler version of Elote Stuffed Jalapeños.
Can I grill these instead of baking?
Yes! Grilling adds wonderful smoky char and makes the flavors pop. Just preheat your grill to medium, place stuffed jalapeños on foil or a grill-safe pan, and cook covered for about 15 minutes until tender and bubbly.
What if I can’t find cotija cheese?
If cotija isn’t available, try using feta for a similar salty, crumbly texture, or a mild queso fresco for a less tangy alternative. Both work beautifully in Elote Stuffed Jalapeños.
Can I prepare these ahead of time?
Definitely! Assemble the stuffed jalapeños (without baking) and keep them covered in the fridge for up to 24 hours. When your guests arrive, just pop them in the oven — no fuss, no mess, all flavor.
Are Elote Stuffed Jalapeños vegetarian?
Yes, as written, this recipe is meat-free and perfect for vegetarians. Just double-check that your cotija and other cheeses are suitable for your dietary preferences.
Final Thoughts
If you’re ready to dazzle your friends or just treat yourself to something special, Elote Stuffed Jalapeños are truly a must-try. Every bite is a celebration of spicy, creamy, and cheesy flavors that never fail to bring a smile. Don’t be surprised if these become the appetizer you’re asked to make again and again!
Print
Elote Stuffed Jalapeños Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 24 stuffed jalapeño halves
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
These Elote Stuffed Jalapeños are a delicious twist on classic jalapeño poppers, filled with a creamy corn and cheese mixture. Spicy, savory, and perfect for any gathering!
Ingredients
Jalapeño Peppers:
- 12 large jalapeño peppers, halved and seeded
Corn Mixture:
- 1 cup corn kernels (fresh, frozen, or canned)
- 4 oz cream cheese, softened
- 1/2 cup cotija cheese, crumbled (plus more for topping)
- 1/4 cup mayonnaise
- 1 garlic clove, minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 2 tablespoons chopped fresh cilantro
- juice of 1/2 lime
- salt and pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Prepare the filling: In a medium bowl, mix corn, cream cheese, cotija cheese, mayonnaise, garlic, chili powder, smoked paprika, cilantro, lime juice, salt, and pepper.
- Stuff the jalapeños: Spoon the mixture into each halved jalapeño, mounding slightly.
- Bake: Place the stuffed jalapeños on the prepared baking sheet and bake for 15–18 minutes until tender and golden.
- Serve: Sprinkle with additional cotija cheese and cilantro before serving.
Notes
- For extra heat, leave some of the seeds in the jalapeños.
- Grilling the jalapeños adds a smoky flavor.
- Thaw and drain frozen corn before mixing.
Nutrition
- Serving Size: 2 stuffed jalapeño halves
- Calories: 110
- Sugar: 2 g
- Sodium: 210 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg
