Jalapeno Popper Corn Salad with Cheese and Bacon (Print version)
Creamy jalapeno popper corn salad with cheddar, pepper jack, smoky bacon, and sweet charred corn.
# Ingredients:
For the salad
01 -
5 cups (750 g) corn kernels, fresh or thawed frozen
02 -
1 tablespoon olive oil
03 -
6 slices bacon, cooked crisp and chopped, divided
04 -
2 medium jalapenos, seeded and finely diced
05 -
3 green onions, thinly sliced, divided
06 -
1 cup (115 g) shredded sharp cheddar cheese
07 -
3/4 cup (85 g) shredded pepper jack cheese
For the creamy dressing
08 -
4 oz (115 g) cream cheese, softened
09 -
1/2 cup (120 g) sour cream
10 -
1/3 cup (75 g) mayonnaise
11 -
1 tablespoon fresh lime juice
12 -
1 teaspoon garlic powder
13 -
1/2 teaspoon smoked paprika
14 -
1/2 teaspoon ground cumin
15 -
1/2 teaspoon kosher salt, plus more to taste
16 -
1/4 teaspoon black pepper
# Instructions:
01 -
Heat olive oil in a large skillet over medium-high heat. Add the corn and cook for 5-7 minutes, stirring only now and then, until some kernels are golden. Spread on a plate and cool for 10 minutes.
02 -
Cook the bacon until crisp if it is not already cooked. Drain well, chop it, and set aside 2 tablespoons for topping. Dice the jalapenos and slice the green onions.
03 -
In a large bowl, whisk the softened cream cheese, sour cream, mayonnaise, lime juice, garlic powder, smoked paprika, cumin, salt, and black pepper until smooth.
04 -
Add the cooled corn, jalapenos, most of the green onions, cheddar, pepper jack, and most of the bacon. Stir gently until the corn is evenly coated.
05 -
Cover and refrigerate for at least 30 minutes. Stir, taste for salt and lime, then top with reserved bacon and green onion before serving cold.
# Good to know:
01 -
Chill at least 30 minutes before serving for the best texture.
02 -
Best served cold as a side dish or dip with tortilla chips.
03 -
Store covered in the refrigerator for up to 3 days.