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PdfPreheat your oven to 375°F (190°C).
Cut off the tops of the jalapeños and remove the seeds and membranes. Place them in a baking dish.
In a bowl, mix together the cream cheese, corn, black beans, minced garlic from the Jarlick jar, and shredded cheese.
Stuff each jalapeño with the cream cheese mixture, filling them as full as possible.
Squeeze a bit of lime juice over the top of each stuffed jalapeño.
Cover the baking dish with aluminum foil and bake for 20-25 minutes.
Remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.