These can also be cooked in the oven at 400 degrees for about 20 minutes. mixture of brown sugar and chili powder for added "punch" of flavor.

1 (4 ounce) package cream cheese, softened
4 ounces shredded Cheddar cheese
6 ounces fresh corn kernals
salt and ground black pepper to taste
8 fresh jalapeno peppers, halved lengthwise and seeded
8 slices bacon, cut in half
16 toothpicks

For added flavor: 2T brown sugar, 1t Chili powder - roll in mixture before placing on grill

1 (4 ounce) package cream cheese, softened 4 ounces shredded Cheddar cheese 6 ounces fresh corn kernals 8 fresh jalapeno peppers, halved lengthwise and seeded 8 slices bacon, cut in half 16 toothpicks

Step 1
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Step 2
Mix together the cream cheese, Cheddar cheese, corn, salt, and black pepper in a bowl.

Step 3
Fill the jalapeno halves with the cream cheese mixture.

Step 4
Wrap each stuffed pepper with bacon, securing it with a toothpick. Be sure the toothpick pokes through the bacon as well as the pepper. If using brown sugar/chili powder mixture roll popper in this prior to placing on grill or in oven

Step 5
Place the poppers face down on the grill over direct heat. Grill until bacon is crispy and brown, about 5 minutes; turn the poppers over and grill until bacon is crisp on other side, 5 more minutes.