Before You Get Started

Grill the corn and bacon directly on the grate before you start prepping everything else — you'll want both to cool slightly before chopping. When seeding the jalapeños, leave the membrane intact if you want a bit more heat, or remove it entirely for a milder popper. Wear gloves when handling large quantities of fresh jalapeños. 

Steps

• Step 1

  Preheat the grill to 400°F. 

  400 ˚F / 204 ˚C

• Step 2

  Place the corn and bacon strips directly on the grill grates. Cook, turning the corn occasionally, until the kernels are lightly charred in spots and the bacon is crisp, about 10 to 12 minutes. Transfer both to a cutting board. Finely chop the bacon. When the corn is cool enough to handle, stand each ear upright and cut the kernels from the cob. 

  00:14

  400 ˚F / 204 ˚C

  Ingredients

  • 4  ears fresh corn, husked

  • 6  slices thick cut bacon

• Step 3

  Make the filling: In a large bowl, combine the corn kernels, chopped bacon, softened cream cheese, sour cream, shredded cheddar, half of the cotija, red onion, 1 tablespoon of the cilantro, minced garlic, and lime juice. Stir until well combined. Season with salt and pepper to taste. 

  Ingredients

  • 4 Ounce cream cheese, softened

  • 1/4 Cup sour cream

  • 4 Ounce sharp cheddar cheese, finely shredded (1 cup)

  • 2 Ounce cotija cheese, crumbled, divided (1/2 cup)

  • 1/4 Medium red onion, finely diced

  • 2 Tablespoon finely chopped fresh cilantro, divided

  • 2 Clove garlic, minced

  •  Juice of 1 lime

  •  kosher salt and freshly ground black pepper, to taste

• Step 4

  Arrange the jalapeño halves cut-side up on a foil-lined baking sheet. Spoon the corn filling generously into each jalapeño half, mounding it slightly. 

  Ingredients

  • 12 Large jalapeños, halved lengthwise, seeds and ribs removed

• Step 5

  Place the baking sheet on the grill grates. Bake until the tops are lightly browned and the cheese is melted and bubbling, about 15 to 20 minutes. 

  00:20

  400 ˚F / 204 ˚C

• Step 6

  While the poppers bake, make the Tajín crema: In a small bowl, whisk together the mayonnaise, sour cream, Tajín, lime juice, minced garlic, and cilantro until smooth. Set aside. 

  Ingredients

  • 1/2 Cup mayonnaise

  • 1/4 Cup sour cream

  • 1 Tablespoon Tajín Clásico seasoning, plus more for sprinkling

  •  Juice of 1 lime

  • 1 Clove garlic, minced

  • 1 Tablespoon finely chopped fresh cilantro

• Step 7

  Transfer the poppers from the grill to a serving platter. Sprinkle with the remaining cotija, the remaining 1 tablespoon of cilantro, and a dusting of Tajín. Serve immediately with the Tajín crema alongside for dipping. 

  Pro Tip

  Hardwood: Mesquite adds a bold, earthy smokiness that complements the char on the corn and the richness of the filling. 

  Heat Level: For milder poppers, remove the seeds and membranes entirely. For extra heat, leave a little membrane in place when filling. 

  Make-Ahead: The filling can be made a day ahead and stored in an airtight container in the refrigerator. Fill the jalapeños just before grilling.