Description
This Jalapeño Popper Corn Salad is the perfect combination of creamy, spicy, and smoky flavors. Roasted corn, crispy bacon, and fresh jalapeños come together with a rich cream cheese dressing to make a delicious and irresistible side dish. Ideal for BBQs, potlucks, or as a fresh take on your favorite summer salads, this dish is sure to be a crowd favorite!
Ingredients
4 ears of fresh corn (or 3 cups frozen corn, thawed)
6 slices of bacon
1 cup cream cheese, softened
1/2 cup sour cream
1/2 cup shredded cheddar cheese
2 tablespoons lime juice
2 jalapeños, diced (seeds removed for less heat)
1/2 red onion, finely diced
1/4 cup cilantro, chopped
Salt and pepper to taste
Instructions
1. Roast or grill the corn until slightly charred, about 5–7 minutes. Let it cool and then cut the kernels off the cob. If using frozen corn, sauté it in a hot pan for a few minutes until charred.
2. Cook the bacon in a pan over medium heat until crispy. Drain on paper towels and crumble it into small bits.
3. In a large bowl, combine the cream cheese, sour cream, lime juice, and shredded cheddar cheese. Mix until smooth and creamy. Add salt and pepper to taste.
4. Add the roasted corn, bacon, jalapeños, red onion, and cilantro to the dressing. Stir gently to coat everything well.
5. Chill the salad in the fridge for at least 30 minutes before serving. Garnish with extra cilantro, bacon bits, and jalapeño slices if desired.
Notes
This salad can be made ahead of time. It tastes even better the next day after the flavors meld together in the fridge. Store in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 6g
- Sodium: 450mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 45mg
Keywords: corn salad, jalapeño popper, BBQ side, summer salad