Share on facebook
Share on twitter
Share on whatsapp
Share on pinterest
Share on email

Jalapeño Popper Corn Salad

jalapeño popper corn salad

This is a great summer salad that will go well with anything done up on the grill. It would also be a great addition to any summer potluck. 

If fresh corn isn’t available, use whole kernel canned corn or frozen corn. 

Jalapeño peppers can vary in heat by quite a bit, so be sure to try the ones you’re using before putting them all in the salad and serving it! 

  • Prep Time15 min
  • Cook Time8 min
  • Total Time23 min
  • Yield6 servings as a side

Ingredients

  • 6 ears corn (approx. 3 cups of corn)
  • 4 slices bacon
  • 2 green onions/scallions, trimmed and sliced
  • 2-4 fresh jalapeño peppers (depending on heat level), seeded and deveined and chopped
  • 1/8 cup (30ml) mayonnaise
  • 1/8 cup (30ml) greek yogurt or sour cream
  • 1/4 cup (60ml) cream cheese 
  • 1/2 tsp (1.5g) kosher salt
  • 1/2 (1g) black pepper

Preparation

1

Shuck the corn, then put the ears of corn in a large pot and cover with water. 

Bring to a boil and boil for 8 minutes. 

Alternatively, you could grill the corn until lightly charred. 

2

Meanwhile, cut bacon into bite sized pieces. 

Fry until crispy. 

3

Once corn is done cooking, remove from the water, and transfer to a cutting board to cool.

Once cool enough to handle, slice the corn off of the ears into a medium bowl. 

4

Add green onions and jalapeños to the bowl with the corn. 

Drain the cooked bacon on a paper towel, then add it to the bowl as well. 

5

In a small bowl, whip together the mayo, yogurt/sour cream, and cream cheese until fluffy. 

Add it and the salt and pepper to the bowl with the rest of the ingredients. 

6

Mix everything well, and serve. 

This can be made ahead of time and chilled in the fridge for up to 3 days before serving. Enjoy!

jalapeño popper corn salad

Share this recipe:

Share on facebook
Share on twitter
Share on whatsapp
Share on pinterest
Share on email

You might also like: