Jalapeno Popper Corn Salad (Print Version)
Spicy, creamy corn salad with jalapenos, two cheeses and bacon for the perfect summer side.
# Ingredients:
→ Vegetables
01 -
2 jalapeno peppers, deseeded and finely chopped
02 -
4 cups cooked corn kernels, cooled
→ Dairy
03 -
1 cup sour cream
04 -
1 cup mayonnaise
05 -
56 grams cream cheese, softened
06 -
1 cup shredded cheddar cheese
07 -
1 cup shredded pepper jack cheese
→ Spices
08 -
2 teaspoons ground cumin
09 -
1 teaspoon garlic powder
10 -
1 teaspoon onion powder
11 -
1 teaspoon chili powder
12 -
1 teaspoon paprika
13 -
Salt and freshly ground black pepper, to taste
→ Meat
14 -
120 grams cooked bacon, chopped
# Instructions:
01 -
Using a sharp knife, slice the jalapeno peppers in half lengthwise, remove membranes and seeds, then finely chop the flesh.
02 -
In a large mixing bowl, add the chopped jalapenos, cooked corn kernels, sour cream, mayonnaise, softened cream cheese, cumin, garlic powder, onion powder, chili powder, paprika, shredded cheddar, shredded pepper jack, and chopped bacon. Season with salt and black pepper as desired.
03 -
Stir all ingredients until fully combined. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld before serving.
# Notes:
01 -
For a milder salad, use only one jalapeno or substitute with milder chili peppers.
02 -
This dish is best served cold as a side or dip.