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Mexican Street Corn Stuffed Peppers

If you are looking for a low carb, simple finger food that packs the ultimate flavor punch, then these Mexican street corn stuffed peppers are for you. The dip also works great as a standalone for chip or veggie dippers, yet stuffing it into mini peppers adds a colorful sophistication. Perfect for game day for a grab 'n go snack.


  • 12 mini bell peppers, halved lengthwise and seeded (cut thru the stem for a nice look)

  • 8 oz softened cream cheese

  • 1 cup shredded Monterey jack, or pepper jack for more kick

  • 2 cloves chopped garlic

  • 1/4 cup chopped red onion

  • Juice of 1/2 lime

  • Spices: 1/4 t chili powder, 1/4 t garlic powder, 1/2 t salt, 1/4 t black pepper

  • Optional: 1-2 t chopped jalapeno

  • 1-2 T chopped cilantro, reserve some for sprinkling on top

  • 1 cup frozen, or fresh corn kernels (try the frozen roasted corn from Trader Joe's)

  • 1/2 cup crumbled cotija cheese, divided


  1. Preheat oven to 375 degrees

  2. Mix cheeses (1/4 of the cotija), garlic, onion, jalapeno, lime juice and 1 T cilantro in a bowl and stir

  3. Stir in corn kernels

  4. For stuffed peppers: brush olive oil on both sides of peppers, spoon cheese mix into halved pepper and sprinkle with remaining cotija cheese. Bake approx. 10 min until bubbly. Finish with 1-2 minutes under broiler to brown

  5. For dip: put into an oven safe dish and sprinkle cotija on top. Bake approx. 15 min until bubbly. Finish with 1-2 minutes under broiler to brown, Serve with tortilla chips


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