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Jalapeno Popper Corn Salad

I created this recipe for a wedding I was catering, and it's a good thing I made buckets of it, because I couldn't stop eating it! This chilled creamy salad combines all the best flavors of jalapeno poppers with the delicate sweetness of fresh corn. —Amanda Miller, Hutchinson, Kansas
  • Total Time
    Prep: 25 min. Cook: 15 min. + cooling
  • Makes
    8 servings

Ingredients

  • 1 medium onion, quartered
  • 2 jalapeno peppers
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 2 ounces cream cheese, softened
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups fresh corn (about 8 ears), cooked and cooled
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded pepper jack cheese
  • 1/2 cup crumbled cooked bacon, divided

Directions

  • Grill onion and jalapenos, covered, over medium-high heat or broil 4 in. from heat 3-5 minutes on each side or until lightly charred. Cool completely; chop into 1/2-inch pieces.
  • Combine the next nine ingredients. Stir in corn, cheeses, half the bacon, and the grilled vegetables. Top with remaining bacon to serve.

Test Kitchen tips
  • Since the grill is fired up anyway, consider grilling the corn instead of boiling or steaming it.
  • To make a lower-fat version, use thick plain yogurt instead of the sour cream, and use reduced-fat mayo and cream cheese.
  • If spiciness isn't your thing, substitute Swiss cheese for the pepper jack.
  • Nutrition Facts
    3/4 cup: 476 calories, 40g fat (14g saturated fat), 47mg cholesterol, 616mg sodium, 18g carbohydrate (7g sugars, 2g fiber), 14g protein.