Ingredients
2 tablespoons butter
2 cups fresh sweet corn kernels
1 tablespoons minced, sweet red bell pepper
1 clove minced garlic
2 tablespoons minced red onion
1 tablespoon honey
3 tablespoons yellow cornmeal
3 oz cream cheese
2 tablespoons sour cream
1 tsp chili powder
16 3" fresh, raw jalapeno peppers, halved and seeded
1/4 cup shredded medium sharp Cheddar Cheese
1/4 cup diced, seeded tomato
1 tsp minced cilantro
1 tablespoon minced red onion
1 tablespoon lime juice
sour cream for topping
Preparation
Melt butter in medium saucepan. Add corn kernels, bell pepper, garlic, onion, and honey, heating to simmer. Stir in corn meal and continue to stir until thickened. Add cream cheese and sour cream. Stir until melted and creamy. Stir in chili powder.
Heat oven to 350 degrees. Fill the halved peppers and place in 9 X 13 baking pan which has been lightly sprayed with cooking spray. Bake 20 minutes.
While hot, top each with a little shredded Cheddar cheese. Combine tomato, cilantro, red onion and lime juice. Spoon a bit on top of each. Place on serving platter with a small bowl of sour cream for topping.
*Surround the plate with fresh cilantro sprigs for color if desired.
