If you love the bold flavors of Mexican street corn but crave a fun, spicy twist, this Elote Stuffed Jalapeños Recipe is going to steal your heart. Imagine sweet, creamy corn mixed with tangy cotija cheese and zesty lime all nestled inside a tender jalapeño pepper half that carries just the right kick. This appetizer manages to be both comforting and exciting, making it a perfect showstopper for gatherings or an elevated snack to enjoy any day of the week. The blend of smoky, spicy, and cheesy notes gives each bite a fiesta of flavors you won’t want to miss.
Ingredients You’ll Need
Don’t be fooled by how simple this ingredient list is — each element plays a vital role in balancing flavor, texture, and color for the perfect Elote Stuffed Jalapeños Recipe.
- 12 large jalapeño peppers, halved and seeded: The spicy vessel that holds all the delicious fillings and gives the dish its signature kick.
- 1 cup corn kernels: Sweet and juicy, whether fresh, frozen, or canned, the corn provides the classic elote base texture.
- 4 oz cream cheese, softened: Adds a luscious creaminess that binds the filling together with richness.
- 1/2 cup cotija cheese, crumbled: This salty Mexican cheese brings tang and authenticity to the dish; keep extra for topping.
- 1/4 cup mayonnaise: A little extra creaminess that also helps meld the ingredients and adds a subtle tang.
- 1 garlic clove, minced: Injects a fragrant, savory punch that lifts the overall flavor profile.
- 1/2 teaspoon chili powder: Enhances the heat and introduces a smoky depth that complements the peppers.
- 1/4 teaspoon smoked paprika: Adds warmth and a mild smoky essence that makes every bite memorable.
- 2 tablespoons chopped fresh cilantro: Brings freshness and a pop of vibrant green to the mix.
- Juice of 1/2 lime: A bright zing that cuts through richness and enhances all the other flavors.
- Salt and pepper to taste: Essential seasonings to perfect the balance of this dish.
How to Make Elote Stuffed Jalapeños Recipe
Step 1: Prep Your Jalapeños
Start by halving each jalapeño lengthwise and carefully removing the seeds and membranes. If you want more heat, leave a few seeds behind, but for a milder bite, scoop them all out. This step sets the flavor foundation and creates the perfect little boats for your filling.
Step 2: Whip Up the Filling
In a medium bowl, combine the corn kernels with softened cream cheese, crumbled cotija, mayonnaise, minced garlic, chili powder, smoked paprika, fresh cilantro, lime juice, salt, and pepper. Mix everything until it’s smooth and well incorporated — the mixture should be creamy but still packed with texture.
Step 3: Stuff the Jalapeños
Spoon the heavenly corn and cheese mixture into each jalapeño half. Don’t be shy — mound the filling slightly so each bite is loaded with flavor and texture. Place the stuffed jalapeños onto a parchment-lined baking sheet to prepare for roasting.
Step 4: Bake to Perfection
Preheat your oven to 400°F and bake the stuffed jalapeños for about 15 to 18 minutes. You’ll know they’re ready when the peppers are tender and the filling is bubbling with golden brown spots on top. This baking process marries all the flavors and gives the dish its irresistible gooey finish.
How to Serve Elote Stuffed Jalapeños Recipe
Garnishes
The fun doesn’t stop once your jalapeños come out of the oven. Sprinkle a little extra cotija cheese and freshly chopped cilantro over the top for a beautiful finish that adds even more flavor and color contrast, making each bite as visually appealing as it is delicious.
Side Dishes
This appetizer pairs wonderfully with fresh guacamole, a simple black bean salad, or even a zesty pico de gallo. These sides add complementary textures and flavors that make the whole meal feel festive and complete. If you want to keep it light, fresh lime wedges bring an extra pop of brightness alongside.
Creative Ways to Present
For parties, arrange the Elote Stuffed Jalapeños Recipe on a vibrant serving platter lined with colorful tortillas or banana leaves for an authentic vibe. You might also serve them alongside mini skewers of grilled corn or fresh veggies to really impress your guests with a spread full of Mexican-inspired delights.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, so they can be even better the next day. Just keep in mind the jalapeños may soften further.
Freezing
You can freeze the stuffed jalapeños before baking by arranging them on a baking sheet and freezing until firm, then transferring to a freezer-safe container. They’ll keep for up to 2 months. When ready to bake, simply thaw in the fridge overnight.
Reheating
For reheating, warm them in a 350°F oven for about 10 minutes or until heated through and bubbly again. Avoid microwaving if possible, since it can make the peppers mushy and the filling less creamy.
FAQs
Can I use milder peppers instead of jalapeños?
Absolutely! If you prefer less heat, poblano or banana peppers make great alternatives with their milder flavor but similar shape perfect for stuffing.
Is this dish gluten-free?
Yes, Elote Stuffed Jalapeños Recipe is naturally gluten-free since it uses whole food ingredients without any wheat or gluten-containing additives.
Can I make the filling without dairy?
Yes, swap out cream cheese and cotija for dairy-free cream cheese and a salty vegan cheese alternative to keep the creamy texture and tang.
What can I use instead of cotija cheese?
Feta cheese works well as a substitute because it has a similar salty, crumbly texture and bright flavor profile.
How spicy are the finished stuffed jalapeños?
The heat level depends mostly on how much of the seeds and membranes you leave in the peppers. Removing all seeds keeps it mild to medium spicy, but leaving some seeds adds significantly more heat.
Final Thoughts
There’s just something magical about this Elote Stuffed Jalapeños Recipe that makes it a go-to for any occasion. It’s simple enough for a weeknight snack yet impressive enough for your next party spread. Dive into this flavorful fusion of cheesy, spicy, and fresh ingredients — your taste buds will thank you!
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
Elote Stuffed Jalapeños are a delicious Mexican-inspired appetizer featuring halved jalapeño peppers filled with a creamy mixture of corn, cream cheese, cotija cheese, and spices. Baked until tender and golden, these spicy vegetarian bites are bursting with smoky and tangy flavors, perfect for parties or a flavorful snack.
Ingredients
Ingredients
- 12 large jalapeño peppers, halved and seeded
- 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 Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Prepare Filling: In a medium bowl, combine the corn, softened cream cheese, crumbled cotija cheese, mayonnaise, minced garlic, chili powder, smoked paprika, chopped cilantro, lime juice, salt, and pepper. Mix thoroughly until the ingredients are well incorporated into a creamy mixture.
- Stuff Jalapeños: Spoon the cheese and corn mixture into each halved and seeded jalapeño pepper, mounding the filling slightly above the edges to ensure a generous amount in every bite.
- Arrange on Baking Sheet: Place the stuffed jalapeño halves on the prepared baking sheet in a single layer, ensuring they have enough space for even cooking.
- Bake: Bake the stuffed jalapeños in the preheated oven for 15 to 18 minutes, or until the peppers are tender and the tops are golden brown and bubbly.
- Garnish and Serve: Remove from the oven and immediately sprinkle additional cotija cheese and fresh chopped cilantro on top. Serve warm as a flavorful appetizer or snack.
Notes
- For extra heat, you can leave some seeds in the jalapeños before stuffing.
- Grilling the jalapeños instead of baking adds a delicious smoky flavor.
- If using frozen corn, make sure to thaw and drain it well to avoid excess moisture in the filling.
