Name: Jalapeno Popper Grilled Corn Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 8 - 10 ears fresh corn on the cob; olive oil; 1-2 jalapeno peppers (seeded and minced); 1 cup crisp cooked (crumbled bacon strips); 2 oz cream cheese (softened); 1/4 cup sour cream; 1 cup shredded cheddar cheese; salt & pepper (to taste)

Jump to Recipe

Jalapeno popper grilled corn salad will be your new favorite side salad dish. Featuring sweet fresh corn and classic jalapeno popper flavors, you won’t be able to get enough of this creamy salad.

I love turning summer’s bountiful flavors into delicious, unexpected dishes.

That’s exactly what this jalapeno popper grilled corn salad is.

It’s the same great flavors you love from those fiery jalapenos stuffed with cream cheese and wrapped in bacon.

But, we’ve taken out a lot of the work of jalapeno poppers by deconstructing them and tossing all the ingredients into a bowl, making a creamy spicy salad instead.

And we’ve somehow managed to improve upon it even more by stirring in a hearty amount of freshly grilled corn cut straight off the cob.

The result?

A spicy, creamy salad bursting with all the flavors of jalapeno poppers dotted with sweet corn that is absolutely delicious.

Ingredients

To make this you’ll need:

Corn– 8-10 ears of corn on the cob. You can substitute frozen corn if needed. Just thaw it first.
Olive oil
Jalapeno peppers– Seeded and minced
Bacon– Cooked crisp and crumbled
Cream cheese– Softened
Sour cream– Full fat tastes the best
Cheese– Shredded cheddar cheese. You could substitute shredded jack or cheddar jack if you prefer.
Salt and pepper– To taste

How to Make

Making jalapeno popper grilled corn salad is easy!

Heat the grill.

While the grill is heating, remove as much of the silk from the corn as possible without actually shucking the corn and leaving the husks attached

Rub some olive oil evenly over each cob, and then lightly season them with salt and pepper.

Wrap each ear of corn individually with sturdy aluminum foil, individually wrap each of them, sealing them completely.

Then grill the corn for 15-20 minutes, turning the corn ever few minutes for even grilling.

After the corn has cooked, let it cool for about 10 minutes or so before carefully removing the foil.

Now you can remove the husks and any leftover corn silk.

Then, cut the kernels off of the cobs with a sharp knife and place them in a large bowl.

Stir in the jalapeños, bacon, cheddar, cream cheese and sour cream until everything’s evenly incorporated.

Salt and pepper the dish as desired.

Serve as is, or transfer it to a different bowl or platter for a prettier presentation.

Enjoy!

Storing Leftovers

Store any leftovers of this grilled corn salad in an airtight container in the fridge for up to 3 days.

Eat the leftovers chilled.

Tips and Tricks

For extra kick, you can leave some of the jalapeno seeds in the salad or add an extra jalapeno.
If you are substituting frozen corn kernels, you’ll want to use about 6 cups of corn.
You can garnish this with chopped cilantro or chopped green onions if desired.

Other Corn Recipes

Jalapeno popper grilled corn salad is sure to be your favorite summer side dish.

Make it and enjoy.

Looking for other corn recipes?

Try these:

If you’ve tried this JALAPENO POPPER GRILLED CORN SALAD, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!