Mexican Street Corn Stuffed Peppers

What's better than Mexican Street Corn? Not much. But I'd argue that this healthier Mexican Street Corn stuffed into charred, rainbow peppers is even more delicious than the original.

Mexican Street Corn is truly a delight. Charred, slathered in a creamy sauce, and kissed with lime, it's a magical meeting of sweet, salty, and tangy. That's why it makes for the most perfect appetizer, happy hour snack, and game-day food!

I'm pretty sure these stuffed peppers will fulfill all your appetizer dreams.

This recipe puts two different spins on the classic. First, instead of mayo, this corn gets its indulgent creaminess from Greek yogurt (or non-dairy yogurt of your choice), yielding a much lighter dish. Plus, the yogurt adds the perfect amount of tang, which really complements the lime.

Second, the indulgent, creamy street corn then gets stuffed into charred peppers. This makes for double the grilled flavor, a beautiful presentation, and an easy finger-food.

One of the things I love about this idea is that you can work with a variety of peppers. If you want to go more meal-like, use bell peppers as shown above. Like it hot? Poblanos would be so delicious. Hosting a party with appetizers? Baby bell peppers as shown below are the perfect two-bite treat.

You can take this idea and run with it, just remember to scale the amount of filling up or down as needed. As written, I've been stuffing ~12-15 baby pepper halves or ~6 large pepper halves.

You can also easily make this dish vegan. Just use your favorite non-dairy yogurt (thicker is better) and either non-dairy cheese or little cubes of tofu.

It's also fun to go crazy with the garnishes here. Avocado adds lovely creaminess and additional fat, especially if you want to make these a meal. Cilantro is always a good option and provides some freshness that's a perfect counterpoint for the creaminess of the filling. Roasted pepitas? Additional cheese? Oh my gosh, crispy fried onions?

Have fun! The whole point of gameday is the food, right??

Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram. 

Looking for another veggie-focused gameday dish? Then you definitely need these Brussel Sprout Nachos, which are made with brussel sprouts instead of chips.

Thoughts About Ingredients
(These are all just suggestions, since rogue is more fun than recipe)

For the Stuffing
  • 2 c grilled corn. In season, it's wonderful to grill it on the cob and then cut the kernels off. Out of season, you can buy frozen corn and grill it indoors.
  • Zest of a lime
  • Juice of a lime
  • 0.5 tsp cumin
  • Generous salt and pepper 
  • Few pieces of grilled red onion
  • 2 tbsp thick yogurt. Dairy or non-dairy is fine, but make sure to choose one that is unflavored and unsweetened! The thicker the better. I like unflavored Greek yogurt best.
  • Big handful of fresh, salty cheese. I love queso fresco! Feta works well and is easier to find. Your favorite vegan feta would also work, as would some very small cubes of tofu.
For the Peppers
  • Grilling oil of choice
  • Peppers. Obviously! You can use either the adorable bite-sized baby ones or full-size bell peppers. I've found that this amount of filling is enough to stuff ~12-15 baby pepper halves and ~6 larger pepper halves, so scale up or down as needed.
For Garnishing (Optional)
  • Additional handful of cheese. Bonus points for marinating the cheese (or tofu) ahead of time in a bit of chili powder and lime zest, as shown in the photos above.
  • Handful of fresh cilantro
  • Avocado
  • Roasted/salted pepitas

Thoughts About Method
(These are all just suggestions, be creative and make it yours)
  1. Grill the corn; get some really good char on it, since this recipe really excels with big grilled flavor. If you used full cobs, cut the kernels off.
  2. While the corn is still hot, toss it with the lime zest, lime juice, cumin, salt, and pepper. This helps the corn absorb the moisture and flavor, and will keep your filling creamier in the end.
  3. Meanwhile, grill a few rounds of red onion and give it a really fine dice so that the onion flavor will disperse throughout the filling. Add the onion into your marinating corn.
  4. Finally, grill your peppers. I like to cut them in half lengthwise and grill them cut side down. Again, aim for some good char.
  5. After the corn has cooled to room temperature, stir in the yogurt and give everything a thorough mix. Add in the cheese and stir gently.
  6. Stuff your peppers! You can use a small spoon for baby peppers, or a soup spoon for larger peppers.
  7. I think these are best served at room temperature, when the yogurt is creamy and the peppers are delightfully crisp. If you want to prep them ahead of time, keep them tightly covered in the fridge and let them warm up slightly before serving.
  8. Just before serving, lay the peppers out on a platter and garnish as you see fit.


  1. Love love love these! I always put the extra 'insides' with some sliced cherry tomatoes for a chip dip :)

    1. The Rogue Brussel SproutJune 25, 2020 at 9:27 AM

      Oh yes, tomatoes sound lovely! Or maybe poblano peppers. Or pickled jalapenos? There could be so many variations here. Astoundingly, I've never done this as a chip dip... clearly I need to!

  2. One of my favorite weeknight recipes. I’m generous with the citrus to give it a nice tang, and as a compliment to the salty pepitas. Great recipe!

    1. The Rogue Brussel SproutJune 28, 2020 at 12:31 PM

      Oh good, I'm so glad to hear! This is a fun one for sure, and it's so versatile. I'd eat this every night all summer long!


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