Mexican Street Corn Jalapeno Poppers – A Flavorful, Spicy Snack

Slice the jalapenos in half lengthwise and use a spoon or knife to remove the seeds. Set aside.
Cook the Bacon:

In a skillet, cook the bacon until crispy, then drain on paper towels. Once cooled, crumble or chop into small pieces.
Make the Poppers Filling:

In a bowl, combine the softened cream cheese, sour cream, shredded Mexican cheese, minced red onion, minced garlic, and grilled or charred corn. Add in the Tajin seasoning and mix until all ingredients are well combined.
Stuff the Jalapenos:

Use a spoon or piping bag to stuff each jalapeno half with the popper filling, slightly overflowing the edges if desired.
Prepare for Cooking:

Place the stuffed jalapenos on a wire rack for easy transfer to the grill or oven.
Smoking Instructions:
Preheat the smoker to 250°F (120°C) and set it for indirect heat.
Place the wire rack with the stuffed jalapenos on the grill grates. Close the smoker and cook for about 40 minutes, or until the cheese is golden brown, the filling is bubbly, and the peppers are tender.
Baking Instructions:
Preheat the oven to 350°F (175°C) and line a baking sheet with foil.
Place the wire rack with the stuffed jalapenos over the baking sheet.
Bake for 25-30 minutes, or until the cheese is golden, the filling is bubbly, and the peppers are tender.
Serving:
Remove the poppers from the smoker or oven.
Sprinkle with a little extra Tajin seasoning and Cotija cheese for garnish.
Serve with avocado lime crema or your favorite dipping sauce.
Recipe Stats:
Prep Time: 15 minutes
Cook Time: 40 minutes (smoker) or 25-30 minutes (oven)
Total Time: 55 minutes (smoker) or 40-45 minutes (oven)
Servings: 12-15 poppers
Serving and Storage Tips: