Creamy Jalapeno Popper Corn

A fantastic creamy jalapeno popper corn. So versatile, so delicious!

Creamy Jalapeno Popper Corn

Creamy Jalapeno Popper Corn

Oh, the happiness that this jalapeno popper corn brings. The fresh corn and jalapenos are grilled, then added to a delectable creamy, cheesy mixture. I recommend placing it in your smoker for added flavor, but you can certainly finish this off in your oven. I love the versatility of this dish. Serve it as a side dish, a dip, or a topping for grilled hot dogs, burgers, tacos, and nachos. Perfection!
Photo by: Sabrina Baksh
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Course: Appetizer, Side Dish
Cuisine: American BBQ
Keyword: bbq side dish, corn casserole, creamed corn, dip recipe, jalapeno popper corn
Prep Time: 13 minutes
Cook Time: 37 minutes
Total Time: 50 minutes
Servings: 6 people
Calories: 221kcal
Author: Sabrina Baksh


  • 8 ears of corn husks, and fibers removed (4 cups of corn)
  • 2 jalapenos medium to large-sized
  • 2 green onions chopped
  • 1 package cream cheese 8 ounces, softened
  • 3/4 cup sour cream
  • 3/4 cup shredded cheddar cheese medium to sharp cheese recommended
  • 1 tablespoon butter melted
  • 1/4 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 2-3 strips crumbled cooked bacon optional


  • Preheat your grill for medium-high heat or around 400 degrees F.
  • Place corn and jalapenos on the grill and cook for 5-7 minutes, turning often. The object is to get a little color on these, not cook them to death. Remove from the grill and let cool for 10 minutes.
  • Using a sharp knife, carefully cut away the kernels from corn. Set one jalapeno aside for garnish, and remove the seeds from the other jalapeno, and finely dice.
  • In a large bowl, mix softened cream cheese with sour cream. Add corn, diced jalapeno, sliced green onion, 1/2 cup of the cheddar cheese (save the rest to go on top), melted butter, salt, onion powder, black pepper, and garlic powder. Mix well.
  • Place mixture into an aluminum pan if returning to the grill or a baking dish if using the oven. Smooth mixture out in the pan, and cut remaining jalapeno into slices. Top the corn mixture with the remaining 1/4 cup of cheddar cheese, jalapeno slices, and crumbled bacon (optional). Place into your smoker or grill for 30 minutes over medium heat.
  • If using the oven, bake at 350 for 35-40 minutes.
  • Once the top of the jalapeno popper corn has a light golden color, remove it from heat and let it cool for 5-10 minutes. Dig in and enjoy!.


Cooking method: If you do not have access to a grill or smoker, you can roast the corn and jalapeno on your stovetop or in your oven. I recommend using the broil setting and keeping a close eye on them. Turn often.
Ingredients: Get creative. Like it spicy? Replace the cheddar cheese with pepper jack and add a teaspoon or two of your favorite hot sauce.
Want to change up the flavor profile? Add a little cotija cheese or cilantro at the end, or use cooked pancetta instead of bacon.
Food pairings: Serve as a side dish at barbecues--it works well served with beef, pork, chicken, or vegetarian mains like meat substitutes, grilled vegetables, and BBQ tofu. As mentioned above, this creamy corn can go on hot dogs, tacos, and nachos. Need a delicious dip? Serve this along with your choice of chips. This jalapeno popper corn is a great cookout staple!


Calories: 221kcal | Carbohydrates: 24g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 229mg | Potassium: 408mg | Fiber: 3g | Sugar: 9g | Vitamin A: 640IU | Vitamin C: 15mg | Calcium: 143mg | Iron: 1mg

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