Jalapeño Popper Corn Salad
This is a great summer salad that will go well with anything done up on the grill. It would also be a great addition to any summer potluck.
If fresh corn isn’t available, use whole kernel canned corn or frozen corn.
Jalapeño peppers can vary in heat by quite a bit, so be sure to try the ones you’re using before putting them all in the salad and serving it!
- Prep Time15 min
- Cook Time8 min
- Total Time23 min
- Yield6 servings as a side
- 6 ears corn (approx. 3 cups of corn)
- 4 slices bacon
- 2 green onions/scallions, trimmed and sliced
- 2-4 fresh jalapeño peppers (depending on heat level), seeded and deveined and chopped
- 1/8 cup (30ml) mayonnaise
- 1/8 cup (30ml) greek yogurt or sour cream
- 1/4 cup (60ml) cream cheese
- 1/2 tsp (1.5g) kosher salt
- 1/2 (1g) black pepper
Shuck the corn, then put the ears of corn in a large pot and cover with water.
Bring to a boil and boil for 8 minutes.
Alternatively, you could grill the corn until lightly charred.
Meanwhile, cut bacon into bite sized pieces.
Fry until crispy.
Once corn is done cooking, remove from the water, and transfer to a cutting board to cool.
Once cool enough to handle, slice the corn off of the ears into a medium bowl.
Add green onions and jalapeños to the bowl with the corn.
Drain the cooked bacon on a paper towel, then add it to the bowl as well.
In a small bowl, whip together the mayo, yogurt/sour cream, and cream cheese until fluffy.
Add it and the salt and pepper to the bowl with the rest of the ingredients.
Mix everything well, and serve.
This can be made ahead of time and chilled in the fridge for up to 3 days before serving. Enjoy!