Jalapeno Popper Street Corn in 30 Minutes

Instructions:

1. Slice the jalapeños in half lengthwise. Use a spoon to remove the seeds and white membranes, then pat the insides dry with a paper towel.
2. In a medium mixing bowl, combine softened cream cheese and sour cream until velvety. Fold in the charred corn, crumbled Cotija, minced garlic, lime juice, smoked paprika, cayenne, and chopped cilantro until homogenous.
3. Spoon the filling into each jalapeño half, pressing firmly to the brim. Wrap one slice of bacon tightly around each stuffed pepper, securing with a toothpick if needed.
4. Place poppers in a hot cast iron skillet or on a grill over medium-high heat. Sear for 3-5 minutes per side until bacon is crisp and peppers are charred.