Unseasonably warm fall weather has one good thing going for it. It’s still balmy enough at night for tailgate parties and backyard BBQ’s. Add some heat and crispy crunch to the table with jalapeno peppers stuffed with corn, cream and cheddar cheeses, and wrapped in bacon. Devilishly divine!
GRILLED BACON, CORN & CREAM CHEESE POPPERS
1 (4 ounce) package cream cheese, softened
4 ounces shredded Cheddar cheese
6 ounces fresh corn kernels
salt and ground black pepper to taste
8 fresh jalapeno peppers, halved lengthwise and seeded
8 slices bacon, cut in half
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Mix together the cream cheese, Cheddar cheese, corn, salt, and black pepper in a bowl.
Fill the jalapeno halves with the cream cheese mixture.
Wrap each stuffed pepper with bacon, securing it with a toothpick. Be sure the toothpick pokes through the bacon as well as the pepper.
Place the poppers face down on the grill over direct heat. Grill until bacon is crispy and brown, about 5 minutes; turn the poppers over and grill until bacon is crisp on other side, 5 more minutes.