Baked Mexican Street Corn Jalapeño Poppers Recipe

Oct 12 2023
Bake up some better-for-you jalapeño poppers! For this recipe, we stuffed our peppers with a filling inspired by Mexican street corn, because we literally can’t get enough of the creamy & tangy flavor. And, we suspect, neither can you. (P.S. We skipped fully coating the bottoms of our poppers with breadcrumbs because they’re easier to make this way but no less delicious.)

Hungry Girl's Healthy Creamy Street Corn Jalapeño Poppers Recipe

Print Creamy Street Corn Jalapeño Poppers Print

1/4 of recipe (3 poppers): 117 calories, 5.5g total fat (2.5g sat. fat), 234mg sodium, 13.5g carbs, 1.5g fiber, 3.5g sugars, 3g protein

Click for WW Points® value*

Prep: 15 minutes
Cook: 30 minutes


3 tbsp. whipped cream cheese

2 tbsp. light mayonnaise

1/2 tsp. lime juice

1 1/4 tsp. taco seasoning, divided

1 cup frozen sweet corn kernels, thawed

1/4 cup crumbled feta cheese

1 tbsp. chopped fresh cilantro

1∕4 cup panko bread crumbs

2 dashes cayenne pepper

6 jalapeño peppers


Preheat oven to 375°F. Spray a baking sheet with nonstick spray.

In a small bowl, combine cream cheese, mayo, lime juice, and 1 tsp. taco seasoning. Mix until smooth and uniform. Add corn, feta, and cilantro. Gently stir.

In another small bowl, combine bread crumbs, cayenne pepper, and remaining 1/4 tsp. taco seasoning. Mix well.

Halve jalapeño peppers lengthwise; remove and discard seeds and ribs (the lighter part the seeds are attached to). Evenly fill pepper halves with creamy corn mixture. Top with seasoned bread crumbs.

Place stuffed pepper halves on the baking sheet. Bake until outsides are crispy and peppers have softened, 25–30 minutes.


Chew on this:

What’s this? It’s October 12th, National Gumbo Day! Give our simple & healthy recipe a try. (If you don’t have a good-sized soup pot, we highly suggest picking one up.)

If your friends love Mexican street corn and jalapeño poppers, send them this baked recipe now.


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