Name: Jalapeno Popper Corn Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 8 servings
Ingredients: 1 medium onion, quartered; 2 jalapeno peppers; 1 cup sour cream; 1 cup mayonnaise; 2 ounces cream cheese, softened; 2 teaspoons ground cumin; 1 teaspoon garlic powder; 1 teaspoon chili powder; 1 teaspoon smoked paprika; 1/4 teaspoon salt; 1/4 teaspoon pepper; 4 cups fresh corn (about 8 ears), cooked and cooled; 1 cup shredded sharp cheddar cheese; 1 cup shredded pepper jack cheese; 1/2 cup crumbled cooked bacon, divided

I created this recipe for a wedding I was catering, and it's a good thing I made buckets of it, because I couldn't stop eating it! This chilled creamy salad combines all the best flavors of jalapeno poppers with the delicate sweetness of fresh corn. —Amanda Miller, Hutchinson, Kansas

Test Kitchen tips

Since the grill is fired up anyway, consider grilling the corn instead of boiling or steaming it.

To make a lower-fat version, use thick plain yogurt instead of the sour cream, and use reduced-fat mayo and cream cheese.

If spiciness isn't your thing, substitute Swiss cheese for the pepper jack.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Watch How to Make Jalapeno Popper Corn Salad

TEST KITCHEN APPROVED

Jalapeno Popper Corn Salad

Contest Winner

4.6 | 19 Reviews Add your review

Yield:8 servings

Prep:25 min

Cook:15 min

Save Saved Saving email print

Ingredients

1 medium onion, quartered
2 jalapeno peppers
1 cup sour cream
1 cup mayonnaise
2 ounces cream cheese, softened
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups fresh corn (about 8 ears), cooked and cooled
1 cup shredded sharp cheddar cheese
1 cup shredded pepper jack cheese
1/2 cup crumbled cooked bacon, divided

Text Ingredients

Shop Recipe

Directions

Grill onion and jalapenos, covered, over medium-high heat or broil 4 in. from heat 3-5 minutes on each side or until lightly charred. Cool completely; chop into 1/2-inch pieces.