Description
Meet your new party favorite: Baked Elote Jalapeño Poppers. These vibrant bites bring the heat and flavor, stuffed with creamy Mexican street corn dip, cotija cheese, and a pop of lime zest—all baked until irresistibly golden. Think spicy, cheesy, zesty, and totally snackable. They’re bold, colorful, and begging for a spot at your next gathering.
Ingredients
10 fresh jalapeños, halved and seeded
1 cup corn kernels (fresh, frozen, or canned)
1/2 cup mayo or Mexican crema
1/2 cup crumbled cotija cheese
1/4 cup chopped cilantro
1 clove garlic, minced
1/2 tsp chili powder
Zest of 1 lime
Salt & pepper to taste
Extra cotija and chili powder for topping
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Sauté corn in a dry skillet until slightly charred (optional for extra flavor).
In a bowl, mix corn, mayo, cotija, cilantro, garlic, chili powder, lime zest, salt, and pepper.
Fill jalapeño halves with the elote mixture and place on baking sheet.
Top with extra cotija and a pinch of chili powder.
Bake for 15–18 minutes until bubbly and golden at the edges.
Cool slightly, then serve warm with lime wedges if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 120 / Serving
- Fat: 9g / Serving
- Carbohydrates: 7g / Serving
- Protein: 3g / Serving