In a small bowl, combine the frozen corn, minced cilantro, and crumbled feta cheese. Set it aside.

Using a small spoon, slice the jalapeños in half lengthwise through the stem and scoop out all the seeds and ribs. If you want them spicy, leave some of the seeds in there. Cut the bacon slices in half to make two shorter slices. Fill each jalapeño half with the feta, corn, and cilantro filling. Wrap them tight with the bacon. Use toothpicks to keep the bacon ends to stay down. If some of the bacon slices don’t completely wrap around the jalapeño and filling, use small square pieces of foil paper to wrap them in. Put them in the fridge until you are ready to cook them.

Turn on your barbecue pit and bring the temperature to 350 degrees. Make sure your grill is cleaned prior to turning it on!

Once it reaches 350, place them on the grill over indirect heat, and cook for 15 minutes covered. Flip them over and cook the other side of the jalapeños for another 15 minutes covered. Try to keep the temperature between 300 and 350 degrees. If you don’t have a thermostat, just make sure to keep them off direct heat. You want them to cook them low and slow.

When the bacon is cooked through, remove them from the grill and remove the toothpicks when they are cool enough to handle. Top with a little bit more crumbled feta cheese, chopped cilantro leaves, and crema Mexicana.