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Bacon Corn Salsa Stuffed Jalapeños

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


  • 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


  • 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.


An original recipe from Baked by Rachel