Here is a quick and easy appetizer recipe that is crisp and fresh, perfect for warm weather entertaining. Mexican Street Corn Stuffed Mini Peppers are a fun twist on the classic Mexican street corn dip. This is refreshing and fun bite-sized party food full of healthy and bright ingredients.
This must-try appetizer recipe uses summer fresh vegetables combined in a creamy and zesty sauce. Lightly caramelized onions add a sweet counterpart to the citrus notes of the sauce. This is a very versatile appetizer recipe that can be served as a side dish and for many occasions, such as barbeques and game day parties.
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What is Mexican Street Corn?
Mexican street corn is a popular grilled corn recipe that is blended with a sauce comprised of mayonnaise, sour cream, cheese, lime, and a bold seasoning such as chili powder.
When the whole corn on the cob is served, the street corn is known as elotes. With the husk pulled down to be used as a handle, the cob is coated in the zesty sauce and sprinkled with grated cheese.
Esquites have the same ingredients and flavors, but the corn is cut off the cob. The kernels blended with the sauce are served in a cup.
Want to try another recipe with Mexican Street Corn. This one is delicious! - https://tenpoundcakecompany.com/cilantro-lime-chicken-burrito-with-mexican-street-corn/
Ingredients
The Mexican corn dip is a perfect filling and is highlighted by the vibrant colors of the sweet mini peppers.
corn - Fresh corn on the cob is preferred. The kernels will be crisp and pop as you eat them.
sauce - Mayonnaise and sour cream
lime - Both the juice and the zest
garlic
fresh cilantro
cayenne
cheese - queso Fresco or cotija cheese
mini bell peppers - These are the perfect vessel for the Mexican street corn. It helps to have a consistent size for the peppers.
yellow onion
Step-by-Step Instructions
Prepare Onions
- Thinly slice the yellow onion. You want slices that are long enough to fit into the peppers.
- Add the sliced onion and 1 tablespoon of olive oil to a small skillet over medium heat. Season with ¼ teaspoon of kosher salt.
- Occasionally stir the onions until they are golden brown and caramelized. If the onions stick to the pan as they cook, add 2 tablespoons of water to deglaze the pan. You may need to do this a few times as the onions brown.
Grill Corn
- Remove the husks and silk from the ears of corn.
- Grill the corn until charred. You can use a grill, a broiler, or the stove. I place the ears of corn on a gas burner with a high flame and rotate as the kernels char. Let the corn cool.
Combine Sauce
- Zest and squeeze the lime. Add to a medium-sized bowl.
- Add ½ teaspoon of kosher salt to the bowl and let it dissolve in the lime juice.
- Add the mayonnaise and sour cream to the bowl and stir to combine with the lime juice.
- Mince the garlic and cilantro and add to the bowl.
- Add grated queso fresco or cotija cheese to the sauce.
- Season with cayenne pepper to your liking.
Assemble Mini Bell Peppers
- Cut the mini peppers in half lengthwise and remove seeds and large membranes.
- Add caramelized onion to the pepper halves.
- Spoon the Mexican street corn into the sweet peppers.
- Garnish the peppers with shredded queso fresco.
- Place the pepper halves on a baking sheet and place under a broiler.
- Remove the pan when the cheese melts and is bubbling and browned.
- Serve with pico de gallo, chips, and diced avocado.
Substitutions
Here are some suggestions for ingredient substitutions for this versatile recipe.
- While fresh corn is recommended, you can use frozen. Brown the kernels in a skillet with 1-2 tablespoons of olive oil.
- Mexican crema is an easy substitution for sour cream.
- Tajin has some of the same flavors as the Mexican street corn recipe. The chili and lime profile tastes great with the corn. You can also use hot paprika or chipotle powder.
- If you prefer a stronger cheese, try cotija. It has a saltier taste, but not the meltability of queso fresco.
- Optional add-ins include
- black beans for added protein
- spicy jalapenos for heat
- pepper jack cheese for creamy cheese
- red onion for a mild sweet onion flavor
FAQs
Store leftovers in an airtight container in the fridge.
The peppers can be seared and then stuffed. However, this will change the texture. Place the peppers, cut side down, in a hot skillet. You can also place the peppers under a broiler. Once the peppers have cooled, stuff them with the caramelized onion and the street corn.
The Mexican street corn can be prepared ahead of time. The peppers can be cut in half and the seeds removed before stuffing. When you are ready to serve, fill the peppers and place them under the broiler.
Perfect Appetizer for Entertaining
These Mexican Street Corn Stuffed Mini Peppers are the perfect appetizer- vibrant colored mini peppers are filled with a creamy and smoky filling. Great for entertaining, they're easy to prep ahead.
Serve these beauties at your next party and watch them disappear. Your guests will love them!
Recipe
Mexican Street Corn Stuffed Mini Peppers
Equipment
- 1 knife
- 1 cutting board
- 1 small skillet
- 1 baking sheet
- 1 medium bowl
- 1 Microplane or box grater
Ingredients
Caramelized Onions
- 1 tablespoon olive oil
- 1 cup onion, thinly sliced (4 ounces/113 grams)
Mexican Street Corn
- 3 ears fresh corn (3 cups/15 ounces/427 grams of kernels)
- ¼ cup mayonnaise (4 tablespoons/1.3 ounces/37 grams)
- ½ cup sour cream (3 ounces/984 grams)
- 1 lime
- 1 clove garlic
- 2 tablespoons fresh cilantro, minced
- 1 pinch cayenne
- ¾ teaspoon kosher salt
- ½ cup queso fresco, grated (2 ounces/57 grams)
Mini Peppers
- 12 mini peppers (similar in size)
- ¼ cup queso fresco, grated (1 ounce/28 grams)
Instructions
Caramelized Onions
- Thinly slice an onion. The length of the onions should be the same as the length of the mini peppers.
- Add 1 tablespoon of olive oil to a small skillet over medium heat. When the oil is hot, add the onions. Season with ¼ teaspoon of kosher salt.
- Occasionally, stir the onions. If the bottom of the skillet is getting brown from the onions, add 2 tablespoons of water to deglaze it. Scrape any brown bits off the skillet bottom. You may need to repeat this step more than once.
- When the onions are golden brown, in about 6-8 minutes, take the skillet off the heat and set aside to cool.
Grill the Corn
- While the onions are caramelizing, remove the husks and silk from the ears of corn.
- Grill the corn. There are a few methods. I grill the ears of corn with the flame of a gas burner. You can also use a broiler or a grill. Rotate the corn as it grills. Let the corn cool.
Combine the Sauce
- Zest and squeeze a lime into a medium bowl. Add ½ teaspoon of kosher salt and let it dissolve in the lime juice.
- Whisk in the mayonnaise and the sour cream.
- Mince a clove of garlic and cilantro. You will need 2 tablespoons of cilantro. Add to the bowl.
- Season with cayenne to your liking.
- Add ½ cup of grated queso fresco.
Combine Mexican Street Corn
- Cut the corn off the cob. Lay the cob on a cutting board and cut off the kernels on one side. Rotate the cob and continue removing the corn.
- Add the corn to the sauce and stir to combine.
Assemble Stuffed Mini Bell Peppers
- Cut the mini peppers in half lengthwise and remove seeds and large membranes.
- Add caramelized onion to each of the pepper halves.
- Spoon the Mexican street corn into the pepper halves.
- Add a garnish of grated queso fresco cheese on the top of each pepper.
- Put the halves on a sheet pan and under a broiler. When the cheese melts and is bubbling and brown, remove it from the oven.
- Serve with pico de gallo, chips, and diced avocado from a full spread of appetizers.
Notes
Substitutions
Here are some suggestions for ingredient substitutions for this versatile recipe.- While fresh corn is recommended, you can use frozen. Brown the kernels in a skillet with 1-2 tablespoons of olive oil.
- Mexican crema is an easy substitution for sour cream.
- Tajin has some of the same flavors as the Mexican street corn recipe. The chili and lime profile tastes great with the corn. You can also use hot paprika or chipotle powder.
- If you prefer a stronger cheese, try cotija. It has a saltier taste, but not the meltability of queso fresco.
- Optional add-ins include
- black beans for added protein
- spicy jalapenos for heat
- pepper jack cheese for creamy cheese
- red onion for a mild sweet onion flavor
Nutrition
Julie says
Perfect for warm weather entertaining!