Best Jalapeño Popper Corn Nuggets Recipes

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JALAPENO POPPER CORN SALAD



Jalapeno Popper Corn Salad image

I created this recipe for a wedding I was catering, and it's a good thing I made buckets of it, because I couldn't stop eating it! This chilled creamy salad combines all the best flavors of jalapeno poppers with the delicate sweetness of fresh corn. -Amanda Miller, Hutchinson, Kansas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 8 servings

Number Of Ingredients 15

1 medium onion, quartered
2 jalapeno peppers
1 cup sour cream
1 cup mayonnaise
2 ounces cream cheese, softened
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups fresh corn (about 8 ears), cooked and cooled
1 cup shredded sharp cheddar cheese
1 cup shredded pepper jack cheese
1/2 cup crumbled cooked bacon, divided

Steps:

  • Grill onion and jalapenos, covered, over medium-high heat or broil 4 in. from heat 3-5 minutes on each side or until lightly charred. Cool completely; chop into 1/2-inch pieces., Combine the next nine ingredients. Stir in corn, cheeses, half the bacon, and the grilled vegetables. Top with remaining bacon to serve.

Nutrition Facts : Calories 476 calories, Fat 40g fat (14g saturated fat), Cholesterol 47mg cholesterol, Sodium 616mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 2g fiber), Protein 14g protein.

JALAPENO POPPER MEXICAN STREET CORN



Jalapeno Popper Mexican Street Corn image

One of the best things about summer is fresh sweet corn, and this recipe is a definite standout. We love its creamy dressing, crunchy panko coating and spicy jalapeno kick. If you're really feeling wild, sprinkle these with a bit of cooked and crumbled bacon! -Crystal Schlueter, Northglenn, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 12

4 ears fresh sweet corn
2 jalapeno peppers
3 tablespoons canola oil, divided
3/4 teaspoon salt, divided
1/4 cup panko bread crumbs
1/2 teaspoon smoked paprika
1/2 teaspoon dried Mexican oregano
4 ounces cream cheese, softened
1/4 cup media crema table cream or sour cream thinned with 1 teaspoon 2% milk
2 tablespoons lime juice
Ground chipotle pepper or chili powder
Optional: Chopped fresh cilantro and lime wedges

Steps:

  • Husk corn. Rub corn and jalapenos with 2 tablespoons canola oil. Grill, covered, on a greased grill rack over medium-high direct heat until lightly charred on all sides, 10-12 minutes. Remove from heat. When jalapenos are cool enough to handle, remove skin, seeds and membranes; chop finely. Set aside., Sprinkle corn with 1/2 teaspoon salt. In a small skillet, heat remaining oil over medium heat. Add panko; cook and stir until starting to brown. Add paprika and oregano; cook until crumbs are toasted and fragrant., Meanwhile, combine cream cheese, crema, lime juice and remaining salt; spread over corn. Sprinkle with bread crumbs, jalapenos and chipotle pepper. If desired, sprinkle with cilantro and serve with lime wedges.

Nutrition Facts : Calories 339 calories, Fat 26g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 568mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 3g fiber), Protein 6g protein.

CORNBREAD JALAPENO POPPERS



Cornbread Jalapeno Poppers image

Kickin' and easy. Use as an appetizer or a side. If half a jalapeno is too much for you in a bit, just put the batter in mini muffin tin and place a slice of jalapeno on top (or in the middle and cheese on top).

Provided by Ambervim

Categories     High In...

Time 25m

Yield 30 Pops

Number Of Ingredients 4

15 large fresh jalapenos (enough to use dough maybe 15-25)
1 (8 1/2 ounce) box Jiffy cornbread mix (or 4-6 muffins worth of your own recipe)
1 1/2 cups shredded cheddar cheese (1 cup for the batter..1/2 cup for sprinkiling)
1 cup fresh corn (canned or thawed frozen ok)

Steps:

  • Slice the jalapenos longwise and carefully remove all the seeds and veins.set aside.
  • In a medium bowl, mix up the Cornbread batter according to the box instructions, add in the Corn and 1 cup of the Cheddar.
  • Fill each Jalapeno half with some batter! Careful, don't over fill them!
  • Sprinkle them all with the remaining 1/2 cup of Cheddar.
  • Place them on a baking rack & sheet pan, bake them at 350 for about 15-20 minutes, or until the Cornbread is firm and cooked through. They will be puffed and cheesy too!
  • Alternatively put the dough in mini muffin tin and then place a slice of jalapeno on top or sneak it in the middle and put more cheese on top. This is a milder approach.

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