Jalapeño Popper Corn Salad
Say hello to jalapeño popper corn salad! It’s a vibrant mix of sweet corn, crunchy veggies, creamy cheese, and a kick of jalapeño heat.
Looking to spice up your side dish game with a crowd-pleaser? Say hello to this vibrant jalapeño popper corn salad! This creamy, cheesy, and spicy corn salad features a delightful blend of sweet corn, crunchy vegetables, crispy bacon, and rich cream cheese, all jazzed up with a kick of jalapeño heat. It’s perfect for summer barbecues, potlucks, or as a delicious twist on a classic salad.
What’s in Jalapeño Popper Corn Salad?
This spicy corn salad has all the best flavors of a classic jalapeño popper. It starts with charred frozen corn, crispy bacon, and a rich, creamy cheese sauce made with cream cheese and Parmesan. Fresh cilantro and lime juice give it a bright, tangy finish, while the jalapeños add that signature heat.
Ingredients include:
- Frozen Corn (or fresh for peak flavor)
- Olive Oil and Butter for sautéing
- Garlic for an aromatic touch
- Bell Pepper for sweetness
- Jalapeños (or swap for milder poblano peppers)
- Red Onion for added crunch
- Cream Cheese for creaminess
- Heavy Whipping Cream and Milk for a rich, velvety sauce
- Parmesan Cheese for a nutty flavor
- Seasonings: Chipotle powder, onion powder, garlic powder, and paprika for depth
- Lime Juice for brightness
- Fresh Cilantro for garnish
- Crispy Bacon for a savory finish
- Cotija Cheese for a delightful Mexican-inspired touch on top
Recipe Substitutions And Notes
- If you prefer a milder flavor, consider using Anaheim or poblano peppers in place of jalapeños. For those craving more heat, feel free to leave some seeds in the jalapeños.
- To make the salad creamier, add more heavy cream and cream cheese, or consider experimenting with different flavors of bacon to suit your taste.
- Fresh dill would also be a lovely addition to this creamy jalapeño corn salad!
Steps to Make Jalapeño Popper Corn Salad
This easy summer salad is incredibly simple to make. Below are some pictures to guide you, but let’s walk through the steps together:
- Blister the Frozen Corn: Heat olive oil in a large skillet over medium-high heat and add the frozen corn, cooking until the edges are nicely charred. Remove the corn to a bowl.
- Sauté the Vegetables: In the same skillet, melt some butter and sauté minced garlic for about 30 seconds. Then, add in the minced red bell pepper, jalapeño, and chopped red onion, cooking until the onion is translucent. Pour those sautéed veggies into the bowl with the corn.
- Make the Creamy Sauce: Reduce the heat and add heavy cream and cream cheese to the skillet, stirring until the cheese melts. Mix in chipotle powder, paprika, garlic powder, and onion powder for flavor, then add that to the bowl with the vegetables and corn.
- Finish with Garnishes: Squeeze in a splash of lime juice, sprinkle fresh cilantro, crumbled crispy bacon, and top with Cotija cheese.
- Serve and Enjoy! This spicy corn salad pairs wonderfully with grilled meats and other summer dishes, making it a go-to recipe for any occasion!
Step 1: Blister the frozen corn in a little olive oil and add it to a bowl. 
Step 2: Soften the vegetables and garlic in a skillet and then add them to the corn. -
Step 3: Make the creamy sauce, add spices and then stir into the corn. -
Step 4: Add parmesan cheese. -
Step 5: Squeeze a lime into the salad. -
Step 6: Add chopped cilantro and bacon.
Georgie’s Tips
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Jalapeño Popper Corn Salad
Ingredients
- 4 cups Frozen Corn
- 2 tsp extra-virgin olive oil
- 1 tbsp Unsalted Butter
- 2 Cloves Garlic (minced)
- ½ Red Bell Pepper (minced)
- 1-2 Minced jalapeño
- ½ Red Onion (chopped)
- 4 oz Cream cheese
- 1 cup Heavy Whipping Cream
- 1 cup Milk
- ½ cup Shredded Parmesan Cheese
- ½ tsp Chipotle Powder
- ½ tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 1 tbsp Lime Juice
- ½ cup Fresh Cilantro
- 4 Pieces of Crispy Bacon (crumbled)
- Cotija Cheese (for sprinkling on top)
Instructions
- Heat 2 tsp extra-virgin olive oil in a large skillet over medium-high heat. Add 4 cups Frozen Corn and cook until edges are charred. Remove to a bowl.
- To the same skillet, over medium heat, add 1 tbsp Unsalted Butter, stirring until melted. Add 2 Cloves Garlic and cook for 30 seconds. Add 1/2 Red Bell Pepper, 1-2 Minced jalapeño and 1/2 Red Onion. Cook, stirring occasionally, until the onion is translucent, about 3 minutes. Add to the bowl with the corn.
- In the same pan, reduce heat to medium. Add 1 cup Heavy Whipping Cream and 4 oz Cream cheese. Cook until cream cheese is melted. Stir in 1/2 tsp Chipotle Powder, 1 tsp Paprika, 1 tsp Garlic Powder and 1/2 tsp Onion Powder. Add to bowl with vegetables and stir in 1/2 cup Shredded Parmesan Cheese.
- Sprinkle the top with 1 tbsp Lime Juice, ½ cup Fresh Cilantro, 4 Pieces of Crispy Bacon, that has been crumbled, and Cotija Cheese. Serve.
