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Mexican Street Corn Jalapeno Poppers

Published: Jul 10, 2020 · Modified: Nov 25, 2020 · This post may contain affiliate links

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Mexican Street Corn Jalapeno Poppers are a delicious low carb snack or appetizer that everyone loves! All the flavors you love in a bite-sized snack!

four mexican street corn jalapeno poppers on a white tray with colorful napkin

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Now my Chicken Stuffed Jalapeno Poppers have been a crowd favorite for a long time, but I wanted to make something different.

Inspired by SaltySideDish Grilled Mexican Street Corn an idea was born...

womans hand holding jalapeno popper

Now corn is traditionally a no-no on a low carb diet, but did you know that canned baby corn has less than 3 net carbs per serving and only 15 calories?

Baby corn is a low carb corn alternative that tastes like the real thing but without the carbs. You can make this recipe for Mexican Street Corn Stuffed Jalapeños using canned sweet corn or keep it lower carb with canned baby corn.

close up mexican street corn jalapeno poppers on white tray with colorful napkin

These unique Jalapeno Poppers were a crowd favorite - even from friends who were not doing low carb. It has all of the flavors of Mexican Street Corn with just a kick of spice and of course, everything is better with bacon.

close up jalapeno popper

For this recipe, I used Trader Joe's Everything But The Elote Seasoning, but if you do not have a Trader Joe's close or you want to make a "cleaner" version, you can mix together:

  • 1 teaspoon of chili powder
  • 1/2 teaspoon cumin
  • 1/4 tsp cayenne
  • 1/4 tsp garlic powder
  • 1/4 onion powder
  • 1/4 tsp dried cilantro
  • 1/4 tsp salt
womans hand holding jalapeno popper with bite missing

To make a larger amount, you can also cut up your jalapenos and bake them right in the baby corn recipe to make a delicious, creamy dip.

The only change you need to make is cutting the baby corn into much tinier pieces so it can easily be scooped up on your favorite low carb veggie or chip.

close up overhead mexican street corn jalapeno popper

Mexican Street Corn Jalapeno Poppers

Ingredients:

  • 6 fresh jalapenos
  • 6 slices of bacon
  • 8 oz cut baby corn
  • 2 Tbsp butter
  • 1 cup mayonnaise
  • 1 Tbsp lime juice
  • 1/2 cup queso fresco semi-soft crumbling cheese
  • 2/3 cup grated parmesan cheese
  • 1 teaspoon of chili powder
  • 1/2 teaspoon cumin
  • 1/4 tsp cayenne
  • 1/4 tsp garlic powder
  • 1/4 onion powder
  • 1/4 tsp dried cilantro
  • 1/4 tsp salt

Instructions:

Mix all dry seasonings and divide them in half.

Drain baby corn well and cut into small pieces.

Melt butter in a skillet and add in baby corn. Mix in 1/2 of dry seasonings mixture.

Cook until baby corn begins to brown. Remove from heat.

In a bowl, mix together mayonnaise, parmesan, crumbling cheese, lime juice, and seasonings. Add in baby corn.

Cut jalapenos lengthwise and remove seeds. But bacon pieces in half.

Using a spoon, generously fill each jalapeno with corn mixture and wrap with 1/2 slice of bacon.

Place on a cookie sheet - use a toothpick to secure bacon if needed.

Bake at 350* for 15 minutes or until bacon is desired crispiness. *Optional - broil for an additional 3 minutes to crisp bacon.

Serve warm.

womans hand holding jalapeno popper
Mexican Street Corn Jalapeno Poppers

Mexican Street Corn Jalapeno Poppers

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Mexican Street Corn Jalapeno Poppers are a delicious low carb snack or appetizer that everyone loves! All the flavors you love in a bite-sized snack!

Ingredients

  • 6 fresh jalapenos
  • 6 slices of bacon
  • 8 oz cut baby corn
  • 2 Tbsp butter
  • 1 cup mayonnaise
  • 1 Tbsp lime juice
  • 1/2 cup queso fresco semi-soft crumbling cheese
  • 2/3 cup grated parmesan cheese
  • 1 teaspoon of chili powder
  • 1/2 teaspoon cumin
  • 1/4 tsp cayenne
  • 1/4 tsp garlic powder
  • 1/4 onion powder
  • 1/4 tsp dried cilantro
  • 1/4 tsp salt

Instructions

  1. Mix all dry seasonings and divide them in half.
  2. Drain baby corn well and cut into small pieces.
  3. Melt butter in a skillet and add in baby corn. Mix in 1/2 of dry seasonings mixture.
  4. Cook until baby corn begins to brown. Remove from heat.
  5. In a bowl, mix together mayonnaise, parmesan, crumbling cheese, lime juice, and seasonings. Add in baby corn.
  6. Cut jalapenos lengthwise and remove seeds. But bacon pieces in half.
  7. Using a spoon, generously fill each jalapeno with corn mixture and wrap with 1/2 slice of bacon.
  8. Place on a cookie sheet - use a toothpick to secure bacon if needed.
  9. Bake at 350* for 15 minutes or until bacon is desired crispiness. *Optional - broil for an additional 3 minutes to crisp bacon.
  10. Serve warm.

Notes

The recipe can easily be made into a dip by cutting jalapenos into small pieces and adding into corn mixture and baking.

You can also use Trader Joe's Everything But The Elote Seasoning for an easy "dirty" keto version to replace the dry seasonings.

Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 225Total Fat 21gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 14gCholesterol 29mgSodium 438mgCarbohydrates 3gFiber 0gSugar 1gProtein 5g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: Keto / Category: Appetizers

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