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
Cuisine: Mexican
Ingredients: 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

Category Quick and Easy

Prep 20 minutes

Cook 10 minutes

Style Mexican

Technique Blistering

Diet Friendly Vegetarian

Daily Recipe: August 02, 2026

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.

Additional

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.