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Putting a spin on a classic with these Bacon Wrapped Cheddar Corn Jalapeño Poppers…with creamy, cooling cilantro lime ranch. Spicy jalapeños stuffed with cheesy cheddar corn “dip”, then wrapped in bacon, and oven-roasted until the cheese has melted and the bacon is crispy. Serve these summery jalapeño poppers with a cooling cilantro-ranch to tame the heat. These poppers make for a fun and delicious summer appetizer that’s equally great for upcoming fall game days.

overhead photo of Bacon Wrapped Cheddar Corn Jalapeño Poppers

Cheesy. Cheddar. Corn. Stuffed. Jalapeño. Poppers…and wrapped in bacon too! The combination of cheesy corn, spicy jalapeños, and crispy smoky bacon is just too good to pass up. Especially when summer corn is in season, I mean, right? Yess! If you dislike bacon, I’m so sorry, but for those of you who enjoy bacon, these are truly delicious.

PS. I do have to add that if you really do hate bacon, these are still great without. I don’t want anyone to not be able to make these cheesy poppers.

So my mom has been encouraging me to make jalapeño poppers since last fall. She loves them. Peppers plus cheese, and more times than not, wrapped in bacon. A simple and perfect flavor combination.

I don’t have a recipe for a classic popper here on HBH, but a couple of weeks ago, these cute little peppers came out of my kitchen. I’ve now decided that these corn stuffed peppers are actually better than the classic. Apparently corn is the KEY to an incredible popper. That may be a little bold to say, but take a second to think about these flavors all put together.

Yep, so delicious.

prep photo of Jalapeños

The story behind the poppers.

Sometimes recipes come to be in fun ways and involve someone from the family telling me to make a certain dish. Or sometimes it’s something very random, like a color I’m drawn to, or some tomatoes on the counter. And sometimes it’s just a matter of me just racking my brain for new and exciting ideas to share.

But other times? Recipe titles just flow into my headspace and I immediately become excited about the sound of the flavors together.

I realize this makes no sense, but it’s a crazy thing my brain does.

Which is where these poppers come in. I was jotting down ideas for summer corn recipes when I suddenly had the thought to stuff jalapeño peppers with corn and wrap them in bacon.

Cheesy cheddar corn stuffed jalapeño poppers, as my mind silently, but excitedly, said to me. It’s not the most creative concept, but it sure is delicious. Think melty sharp cheddar cheese with sweet corn, spicy peppers, and crispy smoky bacon. Yummm.

Bacon Wrapped Cheddar Corn Jalapeño Poppers before baking

Here are the details…

These are very quick and simple to make. You need a sheet pan, a ton of jalapeños, and just a few other ingredients.

Start by halving those spicy peppers and getting rid of the seeds.

Mix together lots of sharp cheddar cheese, summer corn, and fresh chives. Stuff the cheesy corn into the jalapeño. Wrap each jalapeño in a thin slice of salty, smokey bacon. And then bake…and that’s pretty much it.

overhead photo of Bacon Wrapped Cheddar Corn Jalapeño Poppers before baking

Make that cilantro ranch.

Not all poppers are served with a dip, but personally I think everything can be made better with a little sauce/dip action. The flavors here just needed something creamy and cooling. So I decided on a little ranch…but not your average ranch.

I used fresh cilantro, chives, and plenty of lime in place of the usual herb mix. This is the perfect sauce to balance the heat of these cheesy peppers.

overhead close up photo of Bacon Wrapped Cheddar Corn Jalapeño Poppers

I’m very much looking forward to serving these from now through the fall months. They make a great summer appetizer that easily transitions into fall entertaining and Sunday game days at home.

Or just simply make them, and enjoy!

overhead close up photo of Bacon Wrapped Cheddar Corn Jalapeño Poppers

Looking for other summer appetizer recipes? Here are a few ideas: 

Garlic Parmesan Herb Butter Polenta Fries with Lemon Aioli 

Mac and Cheese Stuffed Oven Fried Zucchini Bites 

Goat Cheese Stuffed Bacon Wrapped Dates with Rosemary Honey

Peach Thyme Tarts

Lastly, if you make these Bacon Wrapped Cheddar Corn Jalapeño Poppers be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Bacon Wrapped Cheddar Corn Jalapeño Poppers with Cilantro Lime Ranch.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8
Calories Per Serving: 236 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 4 ounces cream cheese, at room temperature
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded pepper jack cheese
  • 2 ears corn, kernels removed from the cob
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons chopped fresh chives
  • 1-2 cloves garlic, minced or grated
  • kosher salt and black pepper
  • 12 jalapeños, halved
  • 6 slices thin-cut bacon

Cilantro Lime Ranch


  • 1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
    2. In a bowl, combine the cream cheese, cheddar, pepper jack, corn, cilantro, chives, garlic, and a pinch each of salt and pepper.
    3. Halve the jalapeños, then scoop out the seeds. Stuff each half with the cheesy corn mix, then wrap with 1 half slice of bacon. Place the jalapeños on the prepared baking sheet. Bake 20-25 minutes, until the cheese has melted. At the end of cooking, switch the oven to broil, broil for 1-2 minutes to crisp the bacon.
    4. Meanwhile, make the ranch. Combine all ingredients in a glass jar and shake or stir until creamy. 
    5. Serve the poppers warm with cilantro lime ranch for dipping. Enjoy!

overhead horizontal photo of Bacon Wrapped Cheddar Corn Jalapeño Poppers

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  1. 5 stars
    These are sooooo good!!! I made these months ago and I’m making them again for Easter. I just love your recipes. Thank you SO much for doing what you do and making our days delicious! ♡

  2. This is my 2nd time making these and it is the second of many more. A friend of mine doesn’t eat pork 😔 and I won’t touch faux bacon so I leave it off if she is a guest. I opted for Fire Roasted Corn from TJ’s as seasonal is gone by with. I sprinkle with a bit of smoked paprika and this recipe is marvelous. With bacon or without. As someone said, double and save unused portion. I stir it into just finished rice, add it to an outlet (but first I lay down thin slices of tomato), I saute up dice onion and pepper and brown off hamburg and add drained tomato and then add that to med shells, tossing this over the top and stirring in to melt. Its fantastic.

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