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!

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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…

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.

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.

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

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.

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.