Game Day Smoked Street Corn Stuffed Jalapeno Poppers

Our family isn't really into sports, but we look forward to football season as an excuse to make these awesome street corn jalapeno poppers! They're creamy, sweet and spicy. Use as much or as little Tajin for that south-of-the-border kick. This is what you'll need for 24 poppers:

Photo bya Gouda Life

Ingredients:

• 12 jalapenos
• 8 oz cream cheese
• 4 oz sour cream
• 1 cup shredded mexican cheese
• 8 slices bacon cooked and crumbled
• 2/3 cup corn fresh, frozen, or grilled
• 1/2 red onion minced
• 3 cloves garlic minced
• 1 tsp Tajin seasoning plus extra for topping
• 1/2 cup Cotija cheese garnish

Slice the jalapenos in half lengthwise and use a spoon or knife to cut out and remove the seeds. Set the peppers aside.

In a skillet, cook the bacon until crispy and then drain on a paper towel. Once cool, dice into pieces.

To assemble the popper filling combine the softened cream cheese, sour cream, shredded cheese, all but 2-3 Tbl of diced bacon, minced onion, minced garlic, and grilled or charred corn to a bowl. Add in the tajin seasoning and mix until combined.

Use a spoon or piping bag to stuff the centers of each jalapeno halve. You can fill them so they are slightly overflowing.

Place each halve onto a wire rack for easy transfer on and off the grill or baking in the oven.

Smoking Insutructions:

Preheat the smoker to 250 F. and set for indirect heat.

Place the wire rack of Mexican street corn filled jalapeno poppers onto the grill grates. Close and smoke until the cheese is golden brown, the filling is bubbly, and the peppers are tender, about 40 minutes.

Baking Instructions

Preheat the oven to 350 F. and line a baking sheet with foil. Place the wire rack with the poppers over the baking sheet.

Place the jalapeno poppers into the oven on the center rack. Bake until the cheese is golden brown, the filling is bubbly, and the peppers are tender, about 25-30 minutes.

Serving

Remove and serve the Mexican street corn jalapeno poppers with reserved bacon, a little more tajin seasoning, and some cotija cheese. Use a avocado lime crema as a delicious dipping sauce. Enjoy!!

Avocado Lime Crema:

• 1 large avocado
• 1/2 cup cilantro
• 1/4 cup sour cream
• 1/4 cup whole milk
• 2 limes
• 1 tsp of salt

Zest and juice the limes, then set both aside.
Halve the avocado, remove the pit, and scoop the flesh into a blender.
Remove the cilantro leaves from their stems and add them to the blender.
Pour in 1/4 cup of sour cream and 1/4 cup of milk.
Add the lime zest, juice, and 1 teaspoon of salt.
Blend the mixture until smooth, then serve with your jalapeno poppers.