Description
Jalapeno Popper Corn Salad takes the bold flavors of classic jalapeno poppers—cheesy, spicy, smoky—and blends them into a creamy, crowd-pleasing corn salad that’s perfect for BBQs, potlucks, and summer sides.
Ingredients
- 4 cups corn kernels (fresh, frozen, or canned)
- 2–3 fresh jalapenos, diced
- 6 slices bacon, cooked and crumbled
- 4 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/3 cup mayonnaise
- 2 green onions, sliced
- 2 tbsp fresh cilantro, chopped (optional)
- Salt and pepper, to taste
Instructions
- Cook bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble once cooled.
- If using fresh corn, cut from cobs and optionally char in a dry skillet for extra flavor. Drain if using canned or thaw if using frozen.
- In a large bowl, mix softened cream cheese and mayonnaise until smooth and creamy.
- Add corn, crumbled bacon, diced jalapenos, cheddar, green onions, and cilantro (if using). Mix until evenly coated. Season with salt and pepper.
- Chill for at least 30 minutes before serving. Stir and adjust seasoning before serving.
Notes
- Garnish with extra cheddar, jalapeno slices, cilantro, or crunchy toppings like tortilla chips or fried onions.
- Pairs well with grilled meats, tacos, burgers, or fresh summer salads.
- Serve in mason jars, lettuce cups, or phyllo shells for fun presentation.
- Store leftovers in the fridge for up to 3 days; bacon may soften over time.
- Do not freeze due to the creamy base.
- Best served cold or at room temperature—avoid microwaving.
- Remove seeds and membranes from jalapenos for less heat.
- Turkey or veggie bacon works great for dietary preferences.
- Char corn in a hot dry skillet for added smoky flavor.
- Easily double the recipe for large gatherings.
