Street Corn Poppers are an explosion of southwestern flavors. They are a combination of 2 of my favorite foods; Elote & Jalapeño poppers. These make appetizers or tailgating food.
The various components of this recipes are important to deliver delicious flavor, but there is a lot of latitude in the amounts below so feel free to tweak the recipe to your liking.
Be sure to check out our other street corn recipes such as Street Corn White Chicken Chili or Grilled Elote dip.
Ingredients
- 6 - 8 Jalapeño peppers
- 1 Ear of corn, grilled (3/4 C of corn)
- 1 block of smoked cream cheese
- 3 - 4 Pieces of grilled bacon
- 3 T Cotija cheese
- Meat Church Hail Mary to taste
Suggested garnish
- Crushed hot Cheetos
- Cotija cheese
- Chopped cilantro
Tools
- Wire rack
Prepare the Smoker
Prepare your smoker to 275 degrees. In this video we used a Mill Scale 94 gallon offset with post oak. Mesquite, hickory or pecan would also be good choices for ham.
Prepare the Poppers
Start by smoking your cream cheese. While that's smoking, grill the ears of corn and cook the bacon.
Clean you jalapeños by cutting the top off, cut in half, and remove all the veins the seeds.
Next, Make the stuffing. Add the cream cheese, bacon, corn, cotija cheese, and Meat Church Hail Mary seasoning into a bowl and mix.
Fill your jalapeño's with the elote stuffing and place on a wire rack.
Cook the Poppers
Place your wire rack of jalapeño poppers in the smoker. Let them cook at 275 for 50 minutes. You can cook these in an oven or a pellet grill as an alternative.
Garnish the Poppers (optional)
Once the poppers are done cooking, place crushed hot Cheetos long the top to add crunch. Sprinkle cotija cheese on the top, and add a little bit of cilantro.
Enjoy at your next football party or get together!
