Description

This Jalapeño Popper Mexican Street Corn is the perfect mashup of two crowd favorites—spicy, creamy jalapeño poppers and zesty, cheesy elote. Grilled corn is coated in a creamy, cheesy jalapeño sauce, making it a delicious side dish or appetizer for your next BBQ or taco night.

Ingredients

4 ears of corn, husked
1 tablespoon olive oil
1/2 cup cream cheese, softened
1/4 cup mayonnaise
1/4 cup sour cream
1 cup shredded cheddar cheese
2 jalapeños, seeded and finely chopped
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
Salt and pepper, to taste
1/4 cup chopped fresh cilantro (for garnish)
1/4 cup crumbled cotija cheese (for garnish)

Lime wedges, for serving

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Instructions

Preheat your grill to medium-high heat.
Brush the corn with olive oil and grill for about 10–12 minutes, turning occasionally, until charred and cooked through.
While the corn is grilling, mix the cream cheese, mayonnaise, sour cream, shredded cheddar, chopped jalapeños, garlic powder, smoked paprika, salt, and pepper in a bowl until well combined.
Once the corn is done, remove it from the grill and spread the jalapeño-cheese mixture generously over each ear while still hot.
Sprinkle with cotija cheese and chopped cilantro.

Serve with lime wedges for an extra burst of flavor.

Notes

For extra heat, leave the seeds in one of the jalapeños.
You can also use frozen or canned corn kernels and turn this into a skillet-style dish.
Swap cheddar for pepper jack if you want more spice.

Nutrition

Serving Size: 1 ear
Calories: 320
Sugar: 5g
Sodium: 420mg
Fat: 24g
Saturated Fat: 11g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 6g
Cholesterol: 45mg