ACTIVE TIME 20 MINUTES
TOTAL TIME 50 MINUTES
SERVES 8
8 large jalapeños1 cup plain whole-milk Greek-style yogurt½ cup yellow corn kernels, thawed if frozen½ cup crumbled cotija or feta cheese½ cup thinly sliced scallions¼ cup cream cheese, at room temperature¼ cup mayonnaise3 cloves garlic, grated on a Microplane1½ tsp. lime zest1 tsp. kosher salt, dividedFinely chopped fresh cilantro, for garnishRanch dressing, for serving (optional)
PREHEAT oven to 400°F. Halve jalapeños lengthwise, keeping stems intact. Use a sharp paring knife to remove seeds and membranes; discard.
STIR together yogurt, corn, cheese, scallions, cream cheese, mayonnaise, garlic, lime zest, and ¾ teaspoon salt in a medium bowl.
ARRANGE jalapeños, cut side up, on a rimmed baking sheet. Sprinkle with remaining ¼ teaspoon salt. Fill each jalapeño with a heaping tablespoon yogurt…