Description
This Jalapeno Popper Corn Salad is a creamy, spicy, and flavorful side dish that combines the sweetness of corn with the heat of jalapenos and the rich taste of cheeses and bacon. Perfect for summer gatherings or casual meals, this salad brings a unique twist on classic jalapeno poppers with a refreshing corn salad base.
Ingredients
Scale
Vegetables
- 2 jalapeno peppers, membranes and seeds removed, chopped
- 4 cups corn kernels, cooked and cooled
Dairy
- 1 cup sour cream
- 1 cup mayonnaise
- 2 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded pepper jack cheese
Meat
- ½ cup cooked chopped bacon
Spices and Seasonings
- 2 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 1 tsp paprika
- Salt and pepper, to taste
Instructions
- Prepare the Jalapenos: Chop the jalapeno peppers finely, making sure to discard the membranes and seeds to reduce the heat while keeping the flavor.
- Combine Ingredients: In a large mixing bowl, combine the chopped jalapenos, cooked and cooled corn kernels, sour cream, mayonnaise, softened cream cheese, cumin, garlic powder, onion powder, chili powder, paprika, shredded cheddar cheese, shredded pepper jack cheese, and cooked chopped bacon. Mix well until all ingredients are evenly incorporated.
- Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 2 hours to allow the flavors to meld and the salad to chill thoroughly before serving.
Notes
- Removing the membranes and seeds from jalapenos controls the heat level; leave some seeds if you prefer spicier salad.
- Use fresh corn for best flavor, but frozen corn thawed can be a convenient substitute.
- Feel free to adjust the amount of bacon or cheese based on your preference.
- This salad can be made a day ahead for enhanced flavor.
- Serve chilled as a side dish or snack with tortilla chips for a party.
