Creamy Corn-Stuffed Jalapeños
Looking for a fresh spin on stuffed jalapeños? These Creamy Corn-Stuffed Jalapeños are filled with a savory blend of cheese, scallions, and sweet corn, making them a flavor-packed appetizer that’s simple to prepare and fun to serve. They're perfect for summer entertaining or an easy weekend snack.
Servings 12
Calories 111kcal
Ingredients
- 10-12 jalapeños (3½- to 4-inch-long)
- ⅓ cup mayonnaise
- 2 tablespoons sour cream
- ¼ teaspoon kosher salt
- ⅛ teaspoon garlic powder
- 1 cup fresh corn kernels from about 2 ears
- ¾ cup shredded whole-milk mozzarella cheese
- ¾ cup shredded sharp cheddar cheese
- ¼ cup chopped scallions from 2 scallions, plus more for garnish
Instructions
- Preheat your oven to 375°F. Line a rimmed baking sheet with aluminum foil.
- Slice the jalapeños in half lengthwise. Use a spoon to remove the seeds and membranes, then discard them. Arrange the jalapeño halves cut-side up on the prepared baking sheet.
- In a medium bowl, whisk together the mayonnaise, sour cream, salt, and garlic powder until smooth. Stir in the corn, mozzarella, cheddar, and scallions.
- Spoon the filling evenly into each jalapeño half, gently pressing it in.
- Bake for 18 to 20 minutes or until the filling is melted and lightly browned around the edges.
- Sprinkle with extra scallions before serving, if desired. Enjoy warm.
Nutrition
Calories: 111kcal | Carbohydrates: 4g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 16mg | Sodium: 181mg | Potassium: 82mg | Fiber: 1g | Sugar: 1g | Vitamin A: 304IU | Vitamin C: 15mg | Calcium: 91mg | Iron: 0.2mg