Goat Cheese Jalapeño Poppers with Prosciutto and Sweet Corn Recipe

These Goat Cheese Jalapeño Poppers are stuffed with creamy goat cheese, sweet corn, and scallions, then wrapped in crispy prosciutto and baked until golden. An easy appetizer that's perfect for game day, holiday parties, and summer cookouts.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer

Cuisine: American

Keyword: appetizer, jalapeño popper

Servings:

Calories: 107kcal

Author: Sharon Farnell

Equipment

sheet pan

Ingredients

8 jalapeños, halved lengthwise and seeds removed
8 slices of prosciutto, halved lengthwise (about 3 oz)
4 oz goat cheese
1 cup frozen corn
salt and fresh ground black pepper
2 tablespoon butter
2 scallions, thinly sliced

Instructions

Preheat oven to 375 degrees.
Slice the jalapeño peppers in half lengthwise, and remove the seeds and white parts with a spoon. Rinse to remove all seeds.
In a small frying pan, melt butter over medium heat. Add the frozen corn, and season with salt and pepper. Cook until just warmed through, 2-3 minutes.
Remove cooked corn to a mixing bowl, and combine with goat cheese and sliced scallions. Toss cheese, corn and scallions to combine into a homogenous filling.
Using a small spoon, fill each jalapeno with the goat cheese mixture .Use your fingers to mold the cheese and press into the jalapenos. Be gentle with peppers so they don’t tear.
Wrap each stuffed pepper with a half a sliced of prosciutto, wrapping from top to bottom, and tucking edges under peppers to secure.
Once all jalapeños are stuffed and wrapped, bake at them in a preheated oven on a parchment or foil lined baking sheet for 15 minutes, until prosciutto is crisp, and cheese filling is warmed through.
Allow poppers to cool for about 5 minutes before serving.

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