Aggie's Kitchen

Cheese and Corn Stuffed Jalapeños

These Cheese and Corn Stuffed Jalapeños make a great party snack, especially during football season. An easy appetizer recipe to make and serve to friends and family. A reader favorite!

Cheese Corn Stuffed Jalapenos Recipe - easy vegetarian appetizer. Jalapeños stuffed with cream cheese and corn.

This recipe for Cheese and Corn Stuffed Jalapeno Peppers was originally posted on July 5, 2011. Since then, I can’t tell you how many times I’ve made this recipe for get-togethers. My friend Heidi always serves them as an appetizer for parties at her house and just told me she likes to bring them to friends’ houses as well – that’s a true compliment and testament to how good they are! She also has told me she freezes them, so they are freezer friendly!

I wanted to share this recipe for stuffed jalapeños with you again since it’s been so long, and since football season is right around the corner and you’ll be looking for easy appetizer recipes to make for game days. Check out the instructional video on how to make this simple cream cheese stuffed jalapeno recipe below.


Originally posted July 5, 2011…

I am swimming in jalapeños right now. I’m only half kidding. Every time I go out in the backyard I come back in with a nice bowl of little hot green peppers from the garden. I’ve made salsa, I’ve put them on pizza, in enchiladas and in guacamole. And now I’ve made these cheese and corn stuffed jalapeños.

Cheese Corn Stuffed Jalapenos Recipe - easy vegetarian appetizer. Jalapeños stuffed with cream cheese and corn.

How do you make stuffed jalapeños?

Cheese Stuffed Jalapeños are pretty straight forward to put together. You clean your jalapeños first by slicing them in half longways and scraping out the seeds and membranes – I used a grapefruit spoon (affiliate link) and it was so easy. If you haven’t cleaned jalapeños before, then you have to know…the insides can get pretty hot so if you’ve got kitchen gloves, wear them. Or just be extra careful not to rub any part of your face or body afterwards. (It’s not the best technique, but I’ve used ziplock bags over my hands before.)

Put together your cheese mixture and carefully stuff each pepper half with a tablespoon or so of the filling. Bake in the oven for about 20 minutes and you’ve got yourself a nice appetizer for your next get together.

Can you make Stuffed Jalapeños ahead of time?

Absolutely, yes. You can even freeze them too!


These would be perfect to serve during football season, even better if you are hosting a Super Bowl party!

Cheese Corn Stuffed Jalapenos Recipe - easy vegetarian appetizer. Jalapeños stuffed with cream cheese and corn.

More easy appetizers for game day snacking:

Chipotle Ranch Greek Yogurt Dip

Buffalo Hummus Chicken Salad Rollups

Mini Pepper Nachos | All Day I Dream Of Food

Southern Caviar Dip | Reluctant Entertainer


Cheese Corn Stuffed Jalapenos Recipe

Cheesy Corn Stuffed Jalapeños

  • Author: Aggies Kitchen
  • Prep Time: 10
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 16 jalapeno halves
  • Category: Appetizer
  • Method: Oven
  • Cuisine: American


These Cheese and Corn Stuffed Jalapeños make a great party snack, especially during football season. An easy vegetarian appetizer to make and serve to friends and family. A reader favorite!


  • 8 jalapenos, sliced in half longways
  • 4 ounces cream cheese, softened
  • 4 oz monterey jack or cheddar cheese, shredded
  • 1/4 teaspoon cumin
  • 1 garlic clove, minced or pressed through garlic press
  • 1 ear corn, kernels cut off (or about 1/2 cup defrosted or cooked corn)
  • 2 tablespoons chopped cilantro
  • good pinch salt and fresh ground pepper


  1. Take each jalapeno half and carefully clean out all the seeds and membranes using a spoon or paring knife. The insides of some jalapenos can be very hot so use caution, consider wearing gloves.
  2. Preheat oven to 375 degrees. Line a cookie sheet with tin foil.
  3. In a bowl combine cream cheese, shredded cheese, cumin, garlic, corn, cilantro, salt and pepper. Taste for seasoning.
  4. Sprinkle a little salt over each jalapeno half. Using a tablespoon, stuff each jalapeno half with cheese mixture and place on cookie sheet. Be careful not to overstuff. Bake in 375 degree oven for about 20 minutes until cheese is bubbly. Switch oven to broiler setting and broil for a few minutes till tops are slightly browned.

Keywords: jalapenos, jalapeno, appetizer, vegetarian, cheese, corn


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54 Responses to “Cheese and Corn Stuffed Jalapeños”

  1. Tanya posted July 5, 2011 at 1:20 pm

    Thanks for this recipe. We have oodles of banana peppers and this would be a perfect way to use some of them!

    I also dice them up and freeze them in quart freezer bags. Same goes for all the green bell peppers we have (sometimes I only slice those — perfect for fajitas in the winter). They are good for cooking in the winter.

  2. Shawna Dawn posted July 5, 2011 at 1:34 pm

    love spycy food so i will give this recepi a try, is it better to use the green jalapeños or the redish ones?


  3. Erica posted July 5, 2011 at 2:03 pm

    We were swimming in them for a while too! Until our cantaloupe and watermelon plants took over the garden! What a great use. I bet these are totally delicious. Very summery 🙂

  4. Elizabeth Ann posted July 5, 2011 at 2:05 pm

    I am swimming in jalapenos TOO! 🙂 Cannot wait to make these! 🙂 ANNDDD yes, you can freeze them! 🙂

  5. fittingbackin posted July 5, 2011 at 2:22 pm

    YUM! These look great – I love the addition of corn in there, too. These are perfect for the summer – thanks for another great recipe!

  6. kelley posted July 5, 2011 at 4:21 pm

    Yes, please. These tasty little appetizers look right up my alley.

  7. Tessa posted July 5, 2011 at 4:28 pm

    These look scrumptious! So jealous of your garden – we finally moved into a house complete with a backyard but I’m pretty sure I have a brown thumb :/

  8. Melissa posted July 5, 2011 at 5:07 pm

    Oh Aggie, these are awesome! There are worse problems than swimming in jalapenos… though I admit I wish I lived closer so I could come pillage your stash.

  9. Karly posted July 5, 2011 at 5:55 pm

    I need these immediately. Sadly, I only have one sad little jalapeno plant and there are only three peppers on there. Then again, I could make these just for me. Three peppers should do nicely. 😉

  10. Maris(In Good Taste) posted July 5, 2011 at 5:57 pm

    These look very delicious. Perfect finger food which I am bookmarking!

  11. Tanya posted July 5, 2011 at 5:59 pm

    Just made these with our banana peppers. We ADORE them! Thanks again for the idea/recipe!

    • Aggies Kitchen posted July 5, 2011 at 7:34 pm

      Awesome! What a great idea to try them with banana peppers. What a great side dish!! Thanks for trying them and letting me know 🙂 Happy you liked them!

  12. bellini posted July 5, 2011 at 7:20 pm

    Such a perfect way to enjoy the bountry from your garden Aggie.

  13. Liz posted July 5, 2011 at 7:38 pm

    Now that is a garden put to good use!

  14. foodwanderings posted July 5, 2011 at 8:12 pm

    Oh wow Aggie a girl after my own heart. I love spicy I am happy you don’t shy away from it either. I usually stuff poblanos but jalapenos are a staple in my house and I should try this recipe. Looks awesome!

  15. Renée J. (RJ Flamingo) posted July 5, 2011 at 8:39 pm

    This one’s right up my alley, Aggie! Love jalapeños and everything you stuffed in ’em. Mmm…

  16. Shelby posted July 5, 2011 at 9:01 pm

    Aggie, I love these and have to make them!

  17. Kathleen posted July 5, 2011 at 9:11 pm

    These look really delish! I love the corn in them.

  18. Jamie posted July 5, 2011 at 9:56 pm

    These look so good Aggie! I’ll be “stealing” some of your jalepenos before I leave….ha ha! Can’t wait to make your salsa also with these peppers.

  19. marla {family fresh cooking} posted July 6, 2011 at 7:49 am

    These are so fun Aggie. My 4 year old discovered last night that he loves jalapenos so count him in on these appetizers! xo

  20. Jason @ Jason's BBQ Adventures posted July 6, 2011 at 8:35 am

    Great appetizer and very appealing!

  21. leslie posted July 6, 2011 at 9:02 am

    These sound delish. My luck I would clean all those jalapenos and then touch my eye or something!

  22. Bev Weidner posted July 6, 2011 at 4:36 pm

    Oh dear GOD these look good. Is there any room in them for me to snuggle?

    …not kidding either.

  23. JulieD posted July 6, 2011 at 4:40 pm

    I need this in my life! I need to come over again and get some more jalapenos from you!

  24. patsy posted July 6, 2011 at 9:20 pm

    This would be such a great appy to serve while the bbq is cooking up the main dish! Yum!

  25. Jonez posted July 7, 2011 at 4:46 pm

    OMG!! Adding this to my recipe stash. I love peppers!

  26. Alan Cooke posted July 7, 2011 at 6:08 pm

    This is so awesome. I’m swimming in jalapenos now too and I love just this type of appetizer. It looks great. I’ll probably stray a little and put some bacon pices in it, though….lol Thanks for sharing 🙂

  27. Barbara posted July 7, 2011 at 9:10 pm

    Oh, I am loving this recipe! Copied it already!

  28. Heidi posted July 8, 2011 at 5:59 pm

    I’m making them tomorrow!! Hope you are having a great trip!

  29. Lori @ RecipeGirl posted July 11, 2011 at 9:52 am

    LOVE this appetizer idea! They look so delicious and they’re unique and pretty too!

  30. Chili posted July 11, 2011 at 11:32 am

    These jalapenos look amazing and I have tried just about every way of stuffing them. Thanks for the recipe.

  31. Megan posted July 12, 2011 at 1:13 pm

    These look great! Always looking for new ways to use jalapenos–thanks!

  32. Feast on the Cheap posted July 14, 2011 at 7:36 pm

    These look amazing! And i’m so jealous of your garden…one day, sigh.

  33. shelly (cookies and cups) posted July 15, 2011 at 8:58 am

    These are gorgeous!! My husband is a popper junkie, so I’m thinking these are a better substitute 🙂

  34. dhanes420 posted July 21, 2011 at 4:42 am

    holy crap! while your recipe looks effing delicious and I am going to make it, your print feature actually prints out the recipe AND all the comments? My printer is going nuts.

    • Aggies Kitchen posted July 21, 2011 at 8:49 am

      @dhanes420…sorry about that! if you check out the print button again you can actually choose not to include the images and certain text, if you slide the cursor over the text it will highlight it in yellow and give you the option to “delete” it. Hope you enjoy the recipe!

  35. Miss @ Miss in the Kitchen posted July 29, 2011 at 10:24 pm

    These look fantastic, my guys would love them!

  36. Kelli Smithgall posted September 1, 2011 at 4:56 pm

    Just discovered your blog via a recipe tweet from @ChristineLeiser. My kids love jalepenos! This looks absolutely delish! My oldest just got his drivers license and he loves to cook – he’s going out later for the ingredients and then to my sister’s house because she grows jalepenos!

  37. Heidi posted September 10, 2011 at 3:30 pm

    Aggie- We can’t get enough of these. Now that we are doing apps for Football Sunday, they are top on my list. Soo delicious!!

  38. Cathy posted June 1, 2012 at 12:53 am

    Salivating here. I LOVE stuffed jalapenos… have a great recipe wrapped with bacon that people constantly ask me to make. What a great variation with the corn! I wish we were swarmed with jalapenos up here in Minnesota! When we get back to AZ, I will be growing them a plenty!

  39. nmd posted June 7, 2013 at 12:17 pm

    What a great recipe! Can’t wait to try it. Just a quick question: do I need to cook/steam the corn before adding it to the cream cheese mixture?

    • Aggies Kitchen posted June 9, 2013 at 1:11 pm

      Hi there! Thank you! I personally don’t but it would work with cooked corn as well. If I happen to have leftover steamed corn I would use that, but I’ve also just cut it right off raw and used it that way too!

  40. Kim posted February 7, 2014 at 11:28 pm

    Made this last weekend for a Superbowl party and they were delicious and not spicy at all at the end. Very well received. ONE caveat– I doubled the recipe and did not wear gloves as I’d never cooked with fresh jalas before. Huge mistake. Hands were burning unbearably the whole game! But I’ll still make them again and am all the wiser now 🙂

    • Aggies Kitchen posted February 10, 2014 at 10:38 am

      Ahhh! That is the worst about fresh jalapenos!! Glad you enjoyed them!

  41. Ellen posted May 19, 2015 at 11:43 am

    I’ve made these a few times, everyone loves them! Going to make them again for a family BBQ tonight. If you worried they will be too hot, I’ve learned from a Mexican friend that if you squeeze lime juice on the jalapeño before cooking it cools down the heat. Can’t wait t to eat these tonight!!!

    • Aggies Kitchen posted May 20, 2015 at 9:01 am

      Great tip on the heat from the jalapenos! I have never tried that! So glad you enjoy this recipe – thanks so much for letting me know!! Enjoy!

  42. Heidi Oehler posted December 30, 2017 at 8:07 am

    Hands down, this is the best jalapeño popper recipe you’ll find.I’m making these again on New Years Day as we watch UCF play in the Peach Bowl!  I’ll be doubling if not tripling the recipe.  That way I can freeze part and save for later.  They’re a great gluten free snack. 

    • Aggies Kitchen posted January 2, 2018 at 7:43 am

      Yay for UCF!!! I am so happy that you love these.


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