From above, a platter of jewel-toned blistered mini peppers fans outward, each filled with snowy whipped cheese and topped with golden charred corn, green cilantro, pink radish slices, toasted pepitas, and a glistening lime-honey drizzle.

Blistered Mini Peppers with Whipped Queso Fresco, Charred Corn & Pepita Crunch

Name: Blistered Mini Peppers with Whipped Queso Fresco, Charred Corn & Pepita Crunch
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 16 mini sweet peppers halved lengthwise and seeded; 1 fresh jalapeño finely minced; 1 cup fresh corn kernels cut from 2 ears; 6 oz queso fresco crumbled; 4 oz cream cheese softened; 1/4 cup plain Greek yogurt or Mexican crema; 2 radishes very thinly sliced; 1/4 cup cilantro leaves roughly chopped; 3 tbsp pepitas; 1 small garlic clove finely grated; 1 lime zested and juiced (2 tbsp juice); 1 tsp honey; 1/2 tsp smoked paprika; 1/4 tsp ground cumin; 1 tbsp, plus more for brushing olive oil; 1/2 tsp, plus more to taste kosher salt; 1/4 tsp black pepper

Smoky, creamy, crunchy peppers with bright summer flavor.

Category Quick and Easy

Prep 20 minutes

Cook 10 minutes

Style Mexican

Technique Blistering

Diet Friendly Vegetarian

Daily recipe · August 02, 2026

A little about this dish

These blistered mini peppers are filled with a smoky whipped queso fresco and topped with charred corn, herbs, and crunchy pepitas for a snack that feels vibrant, seasonal, and just a little unexpected. Inspired by Mexican flavors but styled in a fresh late-summer way, they balance sweetness from peppers and corn, gentle heat from jalapeño, tangy lime, and a touch of honey for a glossy finish.

Ingredients (for 4)

Mini sweet peppers — 16 — halved lengthwise and seeded
Fresh jalapeño — 1 — finely minced
Fresh corn — 1 cup — kernels cut from 2 ears
Queso fresco — 6 oz — crumbled
Cream cheese — 4 oz — softened
Plain greek yogurt or mexican crema — 1/4 cup
Radishes — 2 — very thinly sliced
Cilantro leaves — 1/4 cup — roughly chopped
Pepitas — 3 tbsp
Small garlic clove — 1 — finely grated
Lime — 1 — zested and juiced (2 tbsp juice)
Honey — 1 tsp
Smoked paprika — 1/2 tsp
Ground cumin — 1/4 tsp
Olive oil — 1 tbsp, plus more for brushing
Kosher salt — 1/2 tsp, plus more to taste
Black pepper — 1/4 tsp

Preparation

Step 1 — 🔥🫑🫒

Heat a grill pan or cast-iron skillet over medium-high heat. Lightly brush the mini sweet pepper halves with olive oil.
Step 2 — 🌽🌶️🔥

Cook the fresh corn kernels and minced jalapeño in a dry hot spot of the pan for 3 to 4 minutes, until the corn is lightly charred. Transfer to a bowl.
Step 3 — 🫑🍳✨

Place the peppers cut side down in the pan and cook for 2 to 3 minutes per side until lightly blackened and just tender. Remove and let cool slightly.
Step 4 — 🌰🔥👌

Toast the pepitas in the same pan for 1 to 2 minutes, shaking often, until puffed and fragrant. Set aside.
Step 5 — 🧀🍋🌪️

In a food processor, blend queso fresco, cream cheese, Greek yogurt or Mexican crema, grated garlic, lime zest, smoked paprika, ground cumin, 1 tablespoon lime juice, kosher salt, and black pepper until fluffy and mostly smooth.
Step 6 — 🌽🍯🍋

Stir the honey and remaining 1 tablespoon lime juice into the charred corn and jalapeño mixture.
Step 7 — 🫑🧀🥄

Arrange the blistered pepper halves on a platter and spoon or pipe the whipped cheese filling into each one.
Step 8 — 🌽🌿💖

Top each pepper with some charred corn, then add thinly sliced radishes, chopped cilantro, and toasted pepitas.
Step 9 — 🫒🍽️😋

Drizzle with a little more olive oil and any lime-honey juices from the corn bowl. Serve slightly warm or at room temperature.

A final fox tip

For extra drama, use a mix of red, orange, and yellow peppers and pipe the filling neatly with a star tip. You can make the whipped cheese a day ahead. For a heartier version, top with black beans or shredded chicken; for kids, skip the jalapeño and let them sprinkle on the pepitas themselves.