Bacon Corn Salsa Stuffed Jalapeños

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

Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Appetizer
Cuisine: American
Keyword: Jalapeños
Servings: 12

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

An original recipe from Baked by Rachel

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