Description
This Jalapeno Popper Corn Salad is creamy, cheesy, and spicy with fresh corn, sharp cheddar, smoky bacon, and jalapeños all tossed in a tangy cream cheese dressing. It’s the perfect side dish for summer BBQs, potlucks, or game day!
Ingredients
3 cups corn kernels (fresh or frozen, thawed)
4 ounces cream cheese (softened)
1 cup sharp cheddar cheese (shredded)
6 slices bacon (cooked and crumbled)
1 small red onion (diced)
2 to 3 fresh jalapeños (chopped, adjust to taste)
1/3 cup mayonnaise
2 tablespoons lime juice (fresh)
2 tablespoons cilantro (chopped, optional)
Salt and pepper (to taste)
Instructions
1. Cook the corn. Boil or grill fresh corn, then cut off the kernels. If using frozen, thaw and pat dry.
2. Make the dressing. In a large bowl, mix softened cream cheese, mayonnaise, lime juice, salt, and pepper until smooth.
3. Mix in ingredients. Fold in corn, cheddar, bacon, red onion, and jalapeños. Taste and adjust seasoning.
4. Chill the salad. Refrigerate for at least 30 minutes to blend flavors.
5. Garnish and serve. Top with extra bacon, jalapeño slices, and cilantro. Serve chilled.
Notes
For less spice, remove the seeds and ribs from the jalapeños.
To make it vegetarian, skip the bacon or use a plant-based substitute.
Best served chilled and eaten within 3 days for optimal texture.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 27 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 55 mg
Keywords: jalapeno, corn, salad, side dish, summer, BBQ