Description
A creamy and spicy Jalapeno Popper Corn Salad combining fresh or canned corn with crisp bacon, sharp cheddar cheese, and a tangy cream cheese dressing. This easy-to-make side dish packs bold flavors and a satisfying crunch, perfect for summer gatherings or potlucks.
Ingredients
Scale
Vegetables and Herbs
- 4 cups corn (fresh, frozen, or canned; drained if canned)
- 1/2 cup chopped jalapenos (adjust to taste)
- 1/2 cup diced red bell pepper
- 1/4 cup sliced green onions
- 2 tablespoons chopped fresh cilantro (optional)
Dairy
- 4 oz cream cheese, softened
- 1/2 cup sour cream or mayonnaise
- 1 cup shredded sharp cheddar cheese
Meat
- 6 slices bacon, cooked and crumbled
Instructions
- Cook the bacon: Cook the bacon slices in a skillet over medium heat until they are crispy. Once cooked, crumble the bacon into small pieces and set aside.
- Prepare the corn: Depending on the type of corn used, prepare accordingly. For fresh corn, grill or boil the ears and allow to cool before cutting off the kernels. If using frozen corn, thaw it completely and drain any excess water. For canned corn, rinse thoroughly under cool water and drain well.
- Make the dressing: In a large mixing bowl, combine the softened cream cheese with sour cream or mayonnaise. Mix well until the mixture is smooth and creamy.
- Combine salad ingredients: Add the prepared corn, chopped jalapenos, diced red bell pepper, sliced green onions, shredded sharp cheddar cheese, and most of the crumbled bacon into the bowl with the dressing. Stir gently but thoroughly to ensure all ingredients are evenly coated with the creamy mixture.
- Chill the salad: Cover the bowl and refrigerate the salad for at least 30 minutes. Chilling helps the flavors meld together and enhances the taste.
- Garnish and serve: Before serving, sprinkle the remaining crumbled bacon on top. Add additional jalapeno slices and fresh chopped cilantro if desired for extra flavor and color. Serve chilled and enjoy.
Notes
- Adjust the amount of jalapenos according to your spice preference. For a milder version, remove the seeds before chopping.
- Can substitute sour cream with mayonnaise if preferred for a tangier or richer flavor.
- For a vegetarian version, omit bacon or use a vegetarian bacon substitute.
- Salad can be made a few hours ahead and stored covered in the refrigerator.
- Use fresh corn in season for the best texture and flavor, but frozen or canned corn works well too.
