Jalapeno Poppers Stuffed with Corn

Name: Jalapeno Poppers Stuffed with Corn
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 poppers
Ingredients: 12 fresh jalapenos; 1 cup sweet corn (frozen or fresh); 8 oz cream cheese, softened; 1 cup shredded cheddar cheese; 1/2 tsp garlic powder; 1/2 tsp onion powder; Salt and pepper to taste; 1 cup breadcrumbs (optional); Olive oil spray

Highlighted under: Comfort Food

When I first decided to make these Jalapeno Poppers Stuffed with Corn, I was looking for a way to elevate a classic appetizer. I love how the sweetness of the corn complements the spiciness of the jalapeno, creating a perfect balance of flavors. These poppers are not only easy to make, but they also disappear quickly at gatherings. I had to experiment with different fillings, but this combination turned out to be a crowd favorite. Trust me, you won’t want to miss out on this delicious twist on a classic recipe!

Created by

Madeline Archer

Last updated on 2026-01-13T21:58:16.120Z

Making these Jalapeno Poppers Stuffed with Corn has been one of my favorite culinary adventures. I remember the first time I served them at a barbecue; they were gone within minutes and everyone raved about the unique flavor pairing. I discovered that using fresh corn adds a delightful crunch and natural sweetness that perfectly balances the heat of the jalapenos. We enjoy experimenting with different cheese blends, but cream cheese gives the best creamy texture.

The trick to achieving the perfect popper is to avoid overstuffing them. This way, the filling stays intact while baking, allowing each bite to burst with flavor. I also recommend baking at a high temperature to get that slight char on the jalapenos, enhancing their flavor. It’s a simple touch that makes a noticeable difference!

        Why You'll Love These Poppers
        A delightful combination of sweet corn and spicy jalapenos
Creamy filling that provides a satisfying texture
Perfect for parties and game day snacks

      

Key Ingredients in Jalapeno Poppers

The choice of jalapenos is crucial for achieving the desired flavor and heat. Look for firm, unblemished peppers that are vibrant green. I prefer medium-sized jalapenos, as they have a nice balance of spice and sweetness, making them manageable for most palates. If you're sensitive to heat, consider using a milder pepper like Anaheim or substituting with mini sweet peppers for a non-spicy version.

Sweet corn not only adds a burst of sweetness but also provides a great texture contrast to the creamy filling. Fresh corn off the cob works best for maximum sweetness, but frozen corn is a convenient alternative—just thaw it and drain before mixing. The cream cheese acts as a base for the filling, giving it a rich, creamy texture that pairs beautifully with the crunchy pepper.

Preparation and Techniques

When preparing the jalapenos, be mindful of the heat level. Removing the seeds and the white membranes reduces the spiciness significantly. If you still want some heat, you can leave a few seeds in. I like to wear gloves during this process to avoid any irritation on my hands from the oils in the peppers. After slicing, rinse them under cold water to wash away any lingering seeds if necessary.

For baking, choose a sturdy baking sheet and line it with parchment paper to prevent sticking and make cleanup easier. A light spray of olive oil ensures even cooking and enhances browning. Keep an eye on the poppers in the oven; they should be bubbly and golden—the perfect signal that they're ready to be pulled out. If they need extra crispiness, a quick broil for the last 1-2 minutes can give them that delightful crunch.

Ingredients

For the Jalapeno Poppers

12 fresh jalapenos
1 cup sweet corn (frozen or fresh)
8 oz cream cheese, softened
1 cup shredded cheddar cheese
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
1 cup breadcrumbs (optional)
Olive oil spray

Make sure all your ingredients are ready before you start assembling the poppers!

Instructions

Prepare the Jalapenos

Preheat your oven to 400°F (200°C). Slice each jalapeno in half lengthwise and remove the seeds and membranes for less heat. Set aside.

Make the Filling

In a bowl, mix together the cream cheese, corn, cheddar cheese, garlic powder, onion powder, salt, and pepper until well combined.

Stuff the Jalapenos

Using a spoon or a piping bag, fill each jalapeno half generously with the corn mixture. If desired, sprinkle some breadcrumbs on top for added crunch.

Bake

Place the stuffed jalapenos on a baking sheet lined with parchment paper. Lightly spray with olive oil and bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.

Serve

Remove from oven and let cool slightly before serving. These poppers are great warm or at room temperature.

Enjoy your delicious Jalapeno Poppers Stuffed with Corn with your favorite dipping sauce!

Pro Tips

To make them even spicier, leave some seeds in the jalapenos or serve with a spicy dipping sauce.

Serving Suggestions

These Jalapeno Poppers are versatile and can be served in a variety of ways. Try presenting them on a platter with a homemade dipping sauce, such as ranch or a tangy yogurt dip, to complement the flavors. They’re perfect as a starter before a meal or as a shareable snack during game nights. Adding garnishes like fresh cilantro or chopped green onions not only enhances the visual appeal but also adds a burst of freshness.

If you're prepping for a larger gathering, consider doubling the recipe. The filling can be made ahead of time and stored in the refrigerator for up to two days, allowing flavors to meld beautifully. Just stuff the jalapenos and bake when you're ready. Leftover poppers also make a great snack; simply reheat them in the oven at 350°F (175°C) for about 10 minutes for that fresh-out-of-the-oven taste.

Storage and Freezing Tips

If you have extra stuffed jalapenos, they can be frozen before baking. Arrange them on a baking sheet and freeze until solid, then transfer to an airtight container. They can be stored this way for up to three months. When you're ready to indulge, bake them directly from frozen, adding about 5-10 minutes to the baking time. This ensures they cook evenly and still have that wonderful cheesy center.

For storing cooked poppers, let them cool completely before placing them in an airtight container in the fridge, where they will last for about 3-4 days. To reheat, bake them in a preheated oven until heated through, so they preserve their texture. Avoid microwaving, as it can make the poppers soggy instead of keeping them crispy on the outside.

Questions About Recipes

→ Can I make these poppers ahead of time?

Yes, you can prepare them and store them in the refrigerator for up to a day before baking.

→ What if I don't like spicy food?

You can use sweet mini peppers instead of jalapenos for a milder flavor.

→ Can I freeze stuffed jalapeno poppers?

Absolutely! Freeze them before baking, and they can be baked directly from frozen, adding a few extra minutes to the cooking time.

→ What dipping sauces pair well with these poppers?

These poppers go great with ranch dressing, sour cream, or a spicy chipotle sauce.