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.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!