Elote Stuffed Jalapeños Recipe
If you’ve ever craved the unbeatable flavors of Mexican street corn blended into a one-bite, party-perfect snack, Elote Stuffed Jalapeños are about to steal the show. Imagine sweet corn, creamy cheeses, tangy lime, and smoky spices all packed inside tender jalapeño boats and baked until golden and bubbling. This dish is a true flavor bomb: a little spicy, a little creamy, and an all-around crowd-pleaser that doubles as a show-stopping appetizer or a fun side. There’s nothing ho-hum about these Elote Stuffed Jalapeños—just pure joy in every bite.
Ingredients You’ll Need
Elote Stuffed Jalapeños rely on a lineup of vibrant, easily found ingredients that come together to create a seriously addictive mix of creamy, tangy, and smoky flavors. Each component deserves its spot in the bowl and plays an essential role in taste, texture, and color.
- Jalapeños: The perfect vessel, offering crunch, color, and just the right heat—choose large ones for easy stuffing.
- Corn Kernels: Sweet, juicy, and slightly crisp; fresh, frozen, or well-drained canned corn all work beautifully.
- Cotija Cheese: Crumbly, salty, and full of umami—this is a classic elote topper that brings authenticity and irresistible flavor.
- Cream Cheese: Adds rich, creamy body to hold the filling together and offset the jalapeño heat.
- Mayonnaise: A touch of mayo adds silkiness and that signature elote tang.
- Lime Juice: Bright and zesty, it ties all the flavors together and keeps things fresh.
- Chili Powder: Smoky and a bit spicy, this single spice delivers big street corn energy.
- Smoked Paprika: Amp up the depth with its earthy aroma and gorgeous color.
- Garlic Powder: A savory kick that’s subtle but essential.
- Fresh Cilantro: Chopped and stirred in, it brings a burst of herby brightness.
- Salt and Pepper: Don’t skip these—seasoning brings out the best in all the other ingredients.
- Extra Cotija & Chili Powder (for garnish): That extra sprinkle on top looks gorgeous and packs a flavorful punch.
How to Make Elote Stuffed Jalapeños
Step 1: Prep the Jalapeños
Start by slicing your jalapeños in half lengthwise and gently removing the seeds and membranes (wear gloves if you want to avoid spicy fingers!). Larger jalapeños not only make stuffing easier, but they yield the perfect bite-sized appetizer. Lining your baking sheet with parchment paper at this point will make clean-up a total breeze.
Step 2: Mix the Elote Filling
In a medium mixing bowl, combine the corn kernels, cream cheese, mayonnaise, lime juice, cotija cheese, chili powder, smoked paprika, garlic powder, chopped cilantro, plus a generous pinch of salt and pepper. Stir thoroughly until smooth and evenly mixed—you’re looking for a creamy but scoopable consistency packed with color and flavor.
Step 3: Stuff the Jalapeños
Using a spoon (or piping bag for extra flair), fill each jalapeño half generously with the elote mixture. Don’t be shy—the filling puffs slightly as it bakes, and a nice heap gives you the best blend of spicy jalapeño and creamy corn in every bite.
Step 4: Arrange and Bake
Place all your stuffed jalapeños, cut side up, on the prepared baking sheet. Leave a little space between each so they bake evenly. Slide them into your preheated oven at 400°F (200°C) and let them bake for 15 to 18 minutes, until the peppers are tender and the filling is bubbling with golden edges. The aroma will make it tough to wait.
Step 5: Garnish and Serve
Fresh out of the oven, sprinkle your Elote Stuffed Jalapeños with extra crumbled cotija and a dusting of chili powder. The contrast of creamy, crunchy, spicy, and tangy all dressed up means you—and your guests—are in for something spectacular. Serve them warm for maximum swoon factor!
How to Serve Elote Stuffed Jalapeños
Garnishes
Never underestimate the power of the finishing touch on your Elote Stuffed Jalapeños! A final flurry of cotija cheese, a sprinkle of chili powder, and maybe a handful of chopped cilantro bring bright color and irresistible flavor. For a little extra zing, a few squeezes of fresh lime over the platter are fabulous.
Side Dishes
These jalapeños play well with so many sides. Pair them next to tortilla chips, a fresh tomato salsa, or even a crisp, crunchy slaw for balance. They’re also outstanding alongside grilled meats or salads at a barbecue—Elote Stuffed Jalapeños always mingle well on any party spread.
Creative Ways to Present
If you want to wow your guests, arrange your Elote Stuffed Jalapeños on a colorful platter and alternate them with sliced radishes or sweet bell pepper strips for a festive look. For an extra-fun appetizer tower, stack them in a spiral on a cake stand, or serve in mini paper boats for easy snacking during a backyard get-together.
Make Ahead and Storage
Storing Leftovers
Got extras? Simply transfer cooled Elote Stuffed Jalapeños to an airtight container and refrigerate for up to 3 days. Their flavor deepens after a day, making leftovers a surprising treat straight from the fridge or gently rewarmed.
Freezing
These tasty bites are surprisingly freezer-friendly. Arrange cooled Elote Stuffed Jalapeños in a single layer on a baking tray, freeze until firm, then pop them into a freezer bag. They’ll keep for up to 2 months and reheat surprisingly well for a make-ahead party snack.
Reheating
To reheat, arrange jalapeños on a baking sheet and bake at 350°F (175°C) for about 10 minutes, or until hot and bubbly again. For a quick fix, the microwave works too, though the oven preserves the texture best—just don’t forget any extra garnish after heating.
FAQs
How spicy are Elote Stuffed Jalapeños?
Their heat largely depends on how thoroughly you remove the seeds and membranes. Scrape them out completely for a milder bite, or leave a little behind for an extra kick. You can also use milder peppers, like mini sweet peppers, if you want similar flavor without any heat.
Can Elote Stuffed Jalapeños be made ahead?
Absolutely! You can prep the jalapeños and the corn filling up to a day in advance. Once stuffed, cover and refrigerate them before baking. Pop them into the oven just before serving for fresh-from-the-oven flavor.
Can I use a different cheese if I can’t find cotija?
Definitely! Feta makes a great stand-in with similar texture and tang, or try queso fresco for a milder, slightly crumbly option. Even shredded parmesan can work in a pinch.
What’s the best way to make these less messy for a party?
To make Elote Stuffed Jalapeños easy to pick up, look for larger peppers and don’t overfill them. You can also serve with cocktail picks or small napkins for tidy mingling.
Are Elote Stuffed Jalapeños gluten-free?
Yes, as written, this recipe is naturally gluten-free. Just double-check your ingredients (especially spices or cheese) to be sure no hidden gluten sneaks in.
Final Thoughts
It’s tough not to fall for these Elote Stuffed Jalapeños—they’re spicy, cheesy, creamy, and perfect for sharing with everyone you love. If you’re searching for a new favorite appetizer or want to wow at your next gathering, give these a try. I promise: just one bite, and you’ll be hooked!
Print
Elote Stuffed Jalapeños Recipe
- Total Time: 38 minutes
- Yield: 24 stuffed jalapeños (12 servings) 1x
- Diet: Vegetarian, Gluten-Free
Description
These Elote Stuffed Jalapeños are a spicy and flavorful appetizer that combines the heat of jalapeños with the sweetness of corn and the creaminess of cheeses. Perfect for parties or game day gatherings!
Ingredients
Jalapeños:
- 12 large jalapeños, halved lengthwise and seeds removed
Elote Filling:
- 1 cup corn kernels (fresh, frozen, or canned and drained)
- 1/2 cup crumbled cotija cheese
- 1/2 cup cream cheese, softened
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 2 tablespoons chopped fresh cilantro
- Salt and pepper to taste
Garnish:
- Extra cotija cheese
- Chili powder
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the filling: In a medium bowl, mix corn, cream cheese, mayonnaise, lime juice, cotija cheese, chili powder, paprika, garlic powder, cilantro, salt, and pepper until well combined.
- Stuff the jalapeños: Spoon the elote mixture into each jalapeño half, filling generously.
- Bake: Arrange stuffed jalapeños on the baking sheet and bake for 15-18 minutes until tender and bubbly.
- Garnish and serve: Remove from oven, sprinkle with cotija cheese and chili powder. Serve warm.
Notes
- For a spicier version, leave some seeds in the jalapeños or add a pinch of cayenne to the filling.
- You can also grill the jalapeños for a smokier flavor instead of baking.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 stuffed jalapeños
- Calories: 130
- Sugar: 2 g
- Sodium: 210 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg
