Cheesy Corn-Stuffed Jalapeños
This Post May Contain Affiliate Links. Please Read Our Disclosure Policy
Looking for a fresh spin on stuffed jalapeños? These Cheesy 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.
If there’s one appetizer I can never resist, it’s a stuffed jalapeño. Whether I’m out to eat or hosting something at home, I’m always tempted to make (or order) a batch. I love the contrast of the spicy pepper with the creamy filling. Yes, please! These Cheesy Corn-Stuffed Jalapeños are my own little twist on that classic idea.
Instead of the typical cream cheese filling, I’ve added fresh corn, a mix of melty cheeses, and scallions to give these an extra layer of flavor and texture. The result is a slightly sweet, mildly spicy, ultra-creamy snack that’s perfect for entertaining. They’re easy to prep, quick to bake, and always a hit. I have a feeling they’re going to become a favorite for you, too.
And be sure to check out my recipe for the classic Bacon-Wrapped Cheese Cream Stuffed Jalapeños. You’ll love those too.
Why You’ll Love This Recipe
- They’re a fun twist on a classic favorite. If stuffed jalapeños are already your go-to appetizer, these are going to be right up your alley. They feel familiar but just different enough to be memorable.
- They’re packed with summer flavor. Fresh corn right off the cob paired with a blend of cheeses and a little bit of heat, and you’ve got something special.
- They’re simple to make but feel a little gourmet. There’s nothing fussy or complicated about this recipe. You mix a few ingredients, stuff the jalapeños, and pop them in the oven. The result is warm, cheesy, golden, and absolutely delicious!
Looking for more creative appetizer ideas? You’ve got it. Check out this collection of my most impressive hors d’oeuvres.
Ingredients
It’s time to gather up all the ingredients you’ll need to make these Cheesy Corn-Stuffed Jalapeños. I’ll walk you through the ingredients I used below.
- Jalapeños – These sturdy little peppers bring the perfect amount of heat and structure, making them ideal for stuffing and roasting.
- Mayonnaise – This adds richness and helps bind the filling together while keeping things smooth and creamy.
- Sour cream – A small scoop adds a gentle tang and lightens up the filling with a touch of coolness.
- Kosher salt – A pinch of salt helps bring out the flavor in the corn, cheese, and peppers.
- Garlic powder – This gives a subtle, savory background note that enhances everything without overpowering.
- Fresh corn – Sweet, juicy corn adds texture, flavor, and a touch of natural sweetness. Use fresh-from-the-cob or canned.
- Mozzarella cheese – Mild and melty, mozzarella makes the filling creamy and stretchy in the best way.
- Cheddar cheese – A little bit of cheddar brings bold flavor and balances out the creaminess of the other ingredients.
- Chopped scallions – Scallions add freshness and a light oniony bite, plus they make a beautiful garnish on top.
How To Make
And with that, we’re ready to make these fabulous stuffed jalapeños. Let’s get to it. I’ll walk you through the steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below.
- 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.
💌 SAVE THIS POST / RECIPE!
We'll email this post to you, so you can come back to it later! Plus, I'll send you more inspiring ideas I think you'll love!
And that’s it! All that’s left to do is serve and enjoy!
Frequently Asked Questions
How spicy are these Cheesy Corn-Stuffed Jalapeños?
They have a mild to moderate kick, depending on the peppers. Jalapeños can vary quite a bit, so it’s always good to give them a quick taste before using. The creamy filling does help balance out the heat, making them approachable for most people.
What’s the best way to remove the heat from the jalapeños?
Scraping out the seeds and white membranes removes most of the spiciness. If you’re especially sensitive to heat, you can also soak the cleaned jalapeños in cold water for 10 to 15 minutes before stuffing them. This helps tone things down even further.
Can I use a different pepper?
Of course. If you want to avoid the potential heat of a jalapeñosaltogether, try using the mini yellow, red, and orange bell peppers. They would work perfectly for this recipe.
More Creative Appetizers You’ll Love
- Sausage Wonton Appetizer Bites
- Greek Salad Phyllo Cups
- Cheesy Quesadilla Dippers
- Antipasto Skewers
- Mini Cheese Balls
I hope you’ll give these Cheesy Corn-Stuffed Jalapeños a try the next time you’re looking for a delicious and unique appetizer recipe.
If you do end up making them, I’d love to know what you think. Please stop back and leave a comment and a 5-star rating below.
Want more from Inspired by Charm? Join the IBC Mailing List for inspiration in your inbox! Follow along on Instagram and TikTok for daily updates and behind-the-scenes looks at my processes. There’s even more inspiration on Facebook and Pinterest!
Creamy Corn-Stuffed Jalapeños
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.