Food Recipes Elote Jalapeño Poppers Be the first to rate & review! A creamy corn mixture made with gut-friendly Greek yogurt just upgraded this popular party snack. By Lizzy Briskin Lizzy Briskin Website Lizzy is the food editor at Real Simple magazine. She received professional chef's training at Cambridge School of Culinary Arts in Cambridge Massachusetts and holds and BA in English from Amherst College. Previously, she worked as a freelance food writer, recipe developer, and food photographer for publications and food companies including Runner's World, Insider, and the Chicago Tribune. She also ran Earthen Food Co., a content production and personal chef business in Boston, Massachusetts. Real Simple's Editorial Guidelines Published on January 23, 2023 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Total Time: 50 mins Servings: 8 Jump to Nutrition Facts Good luck keeping these jalapeño poppers around. This party snack and game-day favorite gets a major upgrade with an elote-inspired filling. Elote is the irresistible Mexican street corn that’s coated in mayonnaise and dusted with a generous amount of Cotija, a salty white fresh cheese. In these baked jalapeño poppers, corn is mixed with cream cheese, Cotija, mayonnaise, and gut-friendly Greek yogurt for a delicious creamy filling. Lime zest, garlic, and scallions uplift the savory filling with a touch of brightness, too. If you can’t find Cotija, crumbled feta is a great substitute. Ingredients 8 large jalapeños 1 cup plain whole-milk Greek-style yogurt 1/2 cup yellow corn kernels, thawed if frozen 1/2 cup crumbled cotija or feta cheese 1/2 cup thinly sliced scallions 1/4 cup cream cheese, at room temperature 1/4 cup mayonnaise 3 cloves garlic, grated on a Microplane 1 1/2 tsp. lime zest 1 tsp. kosher salt, divided Finely chopped fresh cilantro, for garnish Ranch dressing, for serving Directions Preheat oven to 400°F. Halve jalapeños lengthwise, keeping stems intact. Use a sharp paring knife to remove seeds and membranes; discard. Stir together yogurt, corn, cheese, scallions, cream cheese, mayonnaise, garlic, lime zest, and 3/4 teaspoon salt in a medium bowl. Arrange jalapeños, cut side up, on a rimmed baking sheet. Sprinkle with remaining 1/4 teaspoon salt. Fill each jalapeño with a heaping tablespoon yogurt mixture; press filling until jalapeño is full and filling is slightly domed. Bake until golden brown and set, 18 to 22 minutes. If desired, broil until golden brown, 2 to 3 minutes. Let cool for 10 minutes, then sprinkle with cilantro. Serve with ranch dressing, if using. To make in an air fryer: Cook filled jalapeños at 375°F until browned, 7 to 10 minutes. Work in batches if needed to avoid crowding basket. Rate it Print Nutrition Facts (per serving) 135 Calories 10g Fat 6g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 135 % Daily Value * Total Fat 10g 13% Saturated Fat 4g 18% Cholesterol 19mg 6% Sodium 341mg 15% Total Carbohydrate 6g 2% Dietary Fiber 1g 4% Total Sugars 2g Protein 6g Vitamin C 5mg 27% Calcium 116mg 9% Iron 0mg 2% Potassium 136mg 3% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.