Go Back
–+ servings
Jalapeno Popper Grilled Corn Salad

Creamy Jalapeno Popper Grilled Corn Salad for Summer Fun

A delightful Jalapeno Popper Grilled Corn Salad that combines the sweetness of grilled corn with a creamy, spicy flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 8-10 ears Fresh Corn on the Cob keep the husks on while grilling
  • 2 tablespoons Olive Oil
  • 1-2 pieces Jalapeno Peppers seeded and minced
  • 1 cup Crisp Cooked Bacon Strips crumbled
  • 2 oz Cream Cheese softened
  • 1/4 cup Sour Cream
  • 1 cup Shredded Cheddar Cheese
  • Salt & Pepper Adjust to taste

Equipment

  • Grill
  • Aluminum Foil
  • Mixing bowl
  • sharp knife

Method
 

Step-by-Step Instructions
  1. Preheat the grill to medium-high heat, around 400°F (200°C). Keep the husks on the corn and remove any silk.
  2. Coat corn with olive oil, sprinkle with salt and pepper. Wrap tightly in aluminum foil.
  3. Place foil-wrapped corn on the grill and cook for 15-20 minutes, turning occasionally until tender.
  4. Remove corn from the grill and cool for about 10 minutes. Open foil and husk the corn.
  5. Cut kernels off the cobs into a large mixing bowl.
  6. Mix in jalapeños, crumbled bacon, cheddar cheese, cream cheese, and sour cream until well combined.
  7. Taste and adjust seasoning with salt and pepper. Serve warm or chilled.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 20gProtein: 7gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 300mgPotassium: 300mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Opt for fresh corn on the cob for best flavor. Control the heat by adjusting the number of jalapeños used. Let the corn cool before husking.

Tried this recipe?

Let us know how it was!