Elote Jalapeño Poppers

Groceries: 

• 14 jalapeños, halved and deseeded
• 4 Tbsp butter
• ½ tsp cracked black pepper
• ½ tsp smoked paprika
• 2 cups frozen corn
• 2 8oz blocks cream cheese, room temp
• 1 cup shredded low moisture mozzarella
• 1 tsp salt
• 1 bunch cilantro, washed and chopped
• ½ cup panko breadcrumbs (optional)
• Toppings of your choice. I used pickled red onions, cilantro and cotija.

Pickled Onions:

• 1 red onion, finely diced
• 3/4 cup water
• 1/2 cup white vinegar
• 1 tsp salt
• 1 Tbsp honey or sugar

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Instructions: 

Preheat oven to 375.

In a small saucepan, brown the butter until toasty. Immediately take off the heat and add your black pepper and paprika. Add the corn to the butter and spices.

In a large mixing bowl, add cream cheese, mozzarella, the corn mixture, salt, and chopped cilantro. Mix with a sturdy spoon until well combined.

Wash the jalapeños and slice in half. Scoop the ribs and seeds out with a spoon. Fill each jalapeno half with the mixture using a small spoon or even a piping bag! Top with panko breadcrumbs and bake on a parchment lined baking sheet for 30-40 minutes until golden and bubbly.

Top with your favorite toppings and serve hot!

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Quick Pickled Onions: 

Place onions in a medium bowl. Bring water, vinegar, salt and honey to a rolling boil. Pour over the diced onions and let sit for at least 30 minutes.