TomaRashi Street Corn Jalapeno Poppers

TomaRashi Street Corn Jalapeno Poppers

Download recipe for print

Serves 2-3 as appetizer


6 jalapeños, halved lengthwise & seeded

3 oz cream cheese, softened

2 tablespoons sour cream

¼ cup shredded Point Reyes TomaRashi (about 2 oz)

½ cup corn kernels (frozen or fresh)

2 tablespoons minced red onion

1 garlic clove, minced

2-3 slices bacon, cook crisp & crumbled

Cilantro, garnish (optional)


Preheat oven to 350F.  Line a small sheet pan with parchment paper. Set a wire cooling rack on top.

In a medium bowl, combine cream cheese, sour cream, shredded TomaRashi, onion, garlic, and corn.

Use a spoon to generously stuff each jalapeño half, placing it on prepared rack/pan. 

Place the poppers into the oven on the center rack. Bake until the cheese is golden brown, the filling is bubbly, and the peppers are tender, about 25-30 minutes.

Top with bacon and serve immediately garnished with additional sour cream, cilantro or lime, if desired.