If you love bold flavors and a little bit of spice wrapped up in a creamy, cheesy bite, then you’ve got to try this Elote Stuffed Jalapeños Recipe. It’s a fantastic twist on the classic Mexican street corn, packed into sweet corn kernels, smooth cream cheese, and that signature tangy cotija—all nestled inside jalapeño halves. Whether you’re looking for a show-stopping appetizer for your next gathering or a savory snack to spice up your day, this recipe hits all the right notes with texture, flavor, and just the right kick.
Ingredients You’ll Need
This Elote Stuffed Jalapeños Recipe calls for straightforward ingredients that come together to create a delicious harmony of creamy, spicy, and fresh flavors. Each ingredient plays a critical role, from the crunchy sweetness of the corn to the smoky chili powder that deepens the taste.
- 12 large jalapeño peppers, halved and seeded: The spicy vessel that holds all the amazing flavors together; deseed for mild heat or leave some seeds for extra kick.
- 1 cup corn kernels (fresh, frozen, or canned): Adds natural sweetness and juicy pops of texture that balance the heat.
- 4 oz cream cheese, softened: Provides a rich, creamy base that binds all the ingredients smoothly.
- 1/2 cup cotija cheese, crumbled (plus more for topping): Offers a salty, crumbly bite reminiscent of traditional Mexican street corn.
- 1/4 cup mayonnaise: Brings extra creaminess and helps meld all flavors.
- 1 garlic clove, minced: A hint of pungent depth to brighten the mix.
- 1/2 teaspoon chili powder: Infuses warmth and smokiness.
- 1/4 teaspoon smoked paprika: Enhances the smoky undertones without overpowering.
- 2 tablespoons chopped fresh cilantro: Adds fresh, herbaceous brightness.
- Juice of 1/2 lime: Provides a refreshing citrus zing that lifts the entire dish.
- Salt and pepper to taste: Essential seasonings that bring out all the flavors.
How to Make Elote Stuffed Jalapeños Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. This ensures your jalapeños don’t stick and makes cleanup a breeze later. Preparing the oven ahead sets you up for a smooth cooking process without any last-minute rush.
Step 2: Make the Filling
In a medium bowl, combine the corn kernels, softened cream cheese, crumbled cotija cheese, mayonnaise, minced garlic, chili powder, smoked paprika, chopped cilantro, lime juice, salt, and pepper. Mix everything well until you get a creamy, slightly chunky filling bursting with flavor and spice.
Step 3: Stuff the Jalapeños
Carefully spoon the creamy mixture into each halved and seeded jalapeño, mounding it slightly so each bite offers plenty of that luscious filling. This is where the magic happens—the spicy pepper becomes the perfect edible carrier for the rich elote-inspired stuffing.
Step 4: Bake to Perfection
Place the stuffed jalapeños on your parchment-lined baking sheet and bake for 15 to 18 minutes. You want the peppers to be tender and the tops to turn a gorgeous golden with bubbling cheese edges. Keep an eye so they don’t overcook—just enough to make those flavors meld beautifully.
Step 5: Garnish and Serve
Once out of the oven, sprinkle additional cotija cheese and fresh cilantro over the top. This final touch adds extra flavor and a vibrant pop of color, making each jalapeño an irresistible appetizer or snack.
How to Serve Elote Stuffed Jalapeños Recipe
Garnishes
To elevate these stuffed peppers even more, consider a dab of sour cream or a drizzle of spicy chipotle sauce on top just before serving. A little sprinkle of extra chili powder or a squeeze of fresh lime can also amp up the flavor, making each bite even more memorable.
Side Dishes
Elote Stuffed Jalapeños pair wonderfully with Mexican classics like a fresh avocado salad or black bean and rice dishes. For something lighter, crisp tortilla chips and guacamole make a fantastic accompaniment that balances the creaminess and heat.
Creative Ways to Present
For a fun twist at parties, arrange the stuffed jalapeños on a large platter with colorful garnishes and fresh lime wedges scattered around. Another idea is to serve them on a bed of shredded lettuce or with small bowls of dipping sauces for everyone to customize their bites. Presentation is key to making this appetizer the star of your table!
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 meld nicely overnight, though the peppers may soften slightly, so enjoy them within that timeframe for the best texture.
Freezing
While you can freeze stuffed jalapeños, keep in mind that the texture of the jalapeños may change and become softer after thawing. If you choose to freeze, place them in a single layer on a baking sheet to freeze solid before transferring to a freezer-safe bag. Use within 1 month for optimal flavor.
Reheating
To reheat, bake the leftovers in a preheated oven at 350°F for 10-12 minutes or until warmed through and bubbly. Avoid microwaving if possible, as that can make the peppers mushy.
FAQs
Can I make the Elote Stuffed Jalapeños Recipe less spicy?
Absolutely! To reduce the heat, simply remove all seeds and membranes from the jalapeños before stuffing. You can also choose smaller amounts of chili powder or swap it out for a milder paprika.
What if I don’t have cotija cheese?
If cotija isn’t available, try substituting with feta or ricotta salata. Both cheeses offer a similar salty tang and crumbly texture that complements the filling.
Can I use fresh corn only?
Yes! Fresh corn works beautifully when it’s in season and adds a subtly sweet crunch. If using fresh, cut the kernels off the cob and use right away for the best flavor.
How long do these jalapeños keep if made in advance?
They are best eaten the same day or stored refrigerated and enjoyed within 2-3 days to maintain freshness and texture. Prepare the filling in advance and stuff just before baking for convenience.
Can I grill the stuffed jalapeños instead of baking?
Definitely! Grilling adds a lovely smoky flavor to the jalapeños and the filling. Use a grill basket and cook over medium heat until the cheese melts and the peppers soften, about 10-15 minutes.
Final Thoughts
This Elote Stuffed Jalapeños Recipe is hands down a favorite for an appetizer or snack that delivers a perfect balance of creamy, spicy, and tangy flavors. It’s easy to prepare, fun to share, and always impresses guests with its vibrant personality. I can’t wait for you to try it and make this delicious staple part of your snack rotation!
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 flavorful Mexican appetizer featuring jalapeño peppers filled with a creamy mixture of corn, cream cheese, cotija cheese, and spices, then baked until golden and bubbly. This spicy and savory snack is perfect for parties or as a tasty starter.
Ingredients
Stuffing 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
Jalapeños
- 12 large jalapeño peppers, halved and seeded
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the jalapeños.
- Mix Stuffing: In a medium bowl, combine the corn kernels, softened cream cheese, crumbled cotija cheese, mayonnaise, minced garlic, chili powder, smoked paprika, chopped cilantro, lime juice, salt, and pepper. Stir well until all ingredients are evenly incorporated into a creamy mixture.
- Stuff Jalapeños: Spoon the cheese and corn mixture into each halved, seeded jalapeño, mounding the filling slightly above the pepper edges.
- Arrange & Bake: Place the stuffed jalapeños on the prepared baking sheet in a single layer. Bake for 15 to 18 minutes, or until the jalapeños are tender and the tops are golden and bubbly.
- Garnish & Serve: Remove from the oven and immediately sprinkle additional cotija cheese and fresh cilantro over the stuffed jalapeños for an extra burst of flavor before serving.
Notes
- For extra heat, leave some of the seeds in the jalapeños when prepping.
- Grilling the stuffed jalapeños instead of baking them adds a delicious smoky flavor.
- If using frozen corn, ensure it is thawed and well-drained before mixing to prevent sogginess.
