📸Linda Leier Thomason

Ingredients

• 8 jalapenos halved and seeded (Depends on size. I used many more.)
• kernels from 1 ear of corn (raw, not cooked)
• 1/3 finely diced onion
• 2 teaspoons olive oil
• 1 clove garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon dried oregano
• 1/2 cup drained and rinsed black beans
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 5 ounces softened cream cheese
• 1/2 cup shredded cheddar cheese
• sour cream to garnish
• chopped cilantro to garnish

Instructions

• Preheat oven to 350 degrees. Place jalapeno halves cut side up on a large baking sheet.
• In a nonstick skillet, heat oil over medium-high heat and add corn and onion. Sauté 2-3 minutes.
• Add garlic, chili powder, cumin, and oregano and sauté 2 more minutes. Stir in black beans, salt and pepper and remove from heat.
• Combine cream cheese, cheddar cheese and corn/bean mixture in a medium bowl. Stir until evenly combined.
• Distribute filling evenly between jalapenos. Bake for 20-25 minutes. (Mine took up to 40 minutes. I increased the oven temperature.)
• Garnish with sour cream and cilantro.

📸Linda Leier Thomason

Recipe from spicysouthernkitchen.com

September 2026