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Smoked Street Corn Jalapeño Poppers

Smoked Street Corn Jalapeño Poppers

These Smoked Street Corn Jalapeño Poppers from Bear Mountain ambassador Nick Nesgoda  are a must try. A little heat from the jalapeños mixed with savory, cheesy, bacon goodness makes it nearly impossible to have just one.

Prep

20 Minutes

Cook time

45 Minutes

Serves

8

Steps

  1. Fill your hopper with Bear Mountain’s Chef’s Choice pellets and preheat to 275°F.
  2. Slice the jalapeños half lengthwise and remove the seeds and core.
  3. In a bowl, mix cream cheese, sour cream, charred corn, crumbled bacon, red onion, cilantro and Tajin seasoning. Mix thoroughly.
  4. Stuff jalapeños with the mixture and smoke for 45 minutes.
  5. Make your homemade ranch using sour cream, mayonnaise, chicken broth, apple cider vinegar, dill, onion powder, garlic powder, smoked paprika, salt and pepper.
  6. Remove jalapeños from grill once they are soft. Then top with cotija cheese and serve with your homemade ranch!
  7. Enjoy!

Ingredients:

  • 4 fresh jalapeños
  • 1 block of cream cheese – softened
  • ¼ cup sour cream
  • 1 cup charred corn
  • ½ lb. bacon – cooked and crumbled
  • ¼ cup red onion – chopped
  • ¼ cup cilantro – chopped
  • 2 tbsp Tajin seasoning
  • Cotija cheese - garnish
  • Bear Mountain’s Chef's Choice BBQ Wood Pellets

Homemade Ranch Dip

  • ¾ cup sour cream
  • ½ cup mayonnaise
  • ¼ cup chicken broth
  • 1 tsp apple cider vinegar
  • 2 tsp dill
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp each of salt & pepper

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Chef's Choice Signature Blend BBQ Wood Pellets

Chef's Choice Signature Blend BBQ Wood Pellets

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