Bacon Corn Salsa Stuffed Jalapeños
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If you’re stuck in a burger and hot dog rut, I have the perfect appetizer to spice things up. Everyone has heard of bacon wrapped jalapeños. I took that to a new level. I wanted them stuffed, but most importantly stuffed with variety. Fresh corn, onions and a good helping of bacon give flavor and crunch to these babies. You can never go wrong with bacon. The only extra flavor I added was a sprinkling of pepper and salt. I was this close to adding some garlic but was vetoed.
Maybe it was that I forgot to wear gloves to make these. Wear gloves. I got jalapeño juices and intense spice caught up under my nails and somehow would not come off of my fingers no matter how much I washed my hands. Easily ten washings later with a mix of hand soap and lemon dish soap… no luck. Heat clinging on for dear life.
You could make these quicker and easier with canned corn and cooked bacon bits or use fresh corn straight from the cob and freshly cooked bacon as I did. Either will work just fine.
In an effort to avoid being attacked by evil deer fly, I opted to bake these instead of grilling. But, they could just as easily be grilled in a pinch while cooking up your other favorite food. If you’re fearful of ingredients falling through the grill grates, cook in a grill pan or over tin foil.
Bacon Corn Salsa Stuffed Jalapeños
Ingredients
- 6 Jalapeños
- 1/3 C red onion
- 1/3 C corn
- 1/3 C bacon
- 1/4 tsp salt
- 1/4 tsp pepper
- 6 slices Italian Cheese
Instructions
- Preheat grill or oven to 425°F. If baking, line a baking sheet with parchment paper.
- Cut kernels from corn cob, measuring out 1/3C and reserving the rest for another use. Chop red onion. Set aside.
- Cook 4-6 bacon slices until almost done. Chop into small pieces. Add to a medium bowl. Mix with corn, onion, salt and pepper.
- Slice jalapeños in half lengthwise. Using a small knife or spoon (I used a baby spoon since it was the perfect size) to remove the seeds, discard.
- Fill each jalapeño half with 1 1/2-2 tbsp filling.
- Bake or grill for 10-12 minutes or until jalapeños are nearly softened. Top off with a slice of cheese. Continue cooking until cheese has fully melted and begins to brown slightly.
- Serve immediately.
Notes
Oh my! I have a feeling I’m going to be thinking about these beauties all day long!
I love this! I have made them wrapped in bacon before but not with corn like this.
I hate that “omg my finger nails are on fire” sensation after dealing with jalapenos. Happens to me every time. These look worth it though. Baaaaacon….yum :)
Oh–the corn is a perfect addition to these! A nice crunchy, sweet counterpart to everything else. What a great idea!
Oh, a recipe after my own heart. My problem is that no one else in my household eats hot and spicy. :(
These look fantastic! I found you through foodgawker, and totally added this to my favorites. Can’t wait to try it.
Yum! All kinds of deliciousness going on here!
ooh la la.. These look amazing!
ooo these look amazing!! jason would love them cause he loves heat! good thing you didn’t touch your nose after dealing with jalapenos ;)
Oh wow! Mouth-watering for sure :)
Making these for a party this weekend!
These are so cute! What a great combo!
I couldn’t love this more if I tried. Holy delicious batman.
Ohhhhh dayyummmm!! These look incredible Rachel! I need a better grill so I can make these properly.
Oh my husband would love these!
Perfection!!!
Ooh, my husband would love these! Better save the recipe for him!
These look so good maybe I’ll try them for a “ladies night” next week. I’ve got lots of peppers in the garden.