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

Jalapeno Popper Corn Salad

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Watch How to Make Jalapeno Popper Corn Salad
Jalapeno Popper Corn Salad
Prep Time
25 min
Cook Time
15 min
Yield
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 9 ingredients. Stir in corn, cheeses, half the bacon, and the grilled vegetables. Top with remaining bacon to serve.
Nutrition Facts
3/4 cup: 476 calories, 40g fat (14g saturated fat), 47mg cholesterol, 616mg sodium, 18g carbohydrate (7g sugars, 2g fiber), 14g protein.
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