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Jalapeno Popper Corn Salad

18 reviews
Total Time
Prep: 25 min. Cook: 15 min. + cooling

By Taste Of Home Editorial Team

Recipe by Amanda Miller, Hutchinson, Kansas

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Jun. 11, 2024

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

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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.

    • Peppers (Hot)

    Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

    Watch How to Make Jalapeno Popper Corn Salad

    Test Kitchen Approved

    Jalapeno Popper Corn Salad

    Contest Winner
    18 reviews
    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
    Text Ingredients

    Directions

    1. 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.
    2. 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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