This Delicious Jalapeño Popper Corn Salad is made with fresh grilled corn on the cob, bacon, jalapeños and cheddar cheese in a creamy summer salad. Grilled fresh corn is the perfect summertime food and this Jalapeño Popper Grilled Corn Salad Recipe is a new fun twist on a longtime favourite!
Why you’re going to Love this Jalapeño Popper Corn Salad
Here’e why you should make this recipe:
- It’s an easy to make Gluten Free Side Dish Recipe that is quite hearty. It can made vegetarian for those who want to go meatless, if you exclude the bacon.
- Can made in advance and refrigerated overnight. It’s a real crowd pleaser!
- The corn gives this savoury salad a wonderful sweetness and crunch. The sweetness of the corn pairs so nicely with the heat of the jalapeños. And of course, bacon makes everything taste better.
- This Jalapeño Popper Corn Salad is good warm but I think it may be even better served cold. That makes it perfect for cookouts and family get togethers.
- Roasted corn has a fantastic flavour, which is why it’s perfect for this salad. While you can use cooked frozen or canned corn, the extra step of roasting a whole ear of corn then removing the kernels is worth it.
What Ingredients do you need to make this Jalapeño Popper Corn Salad?
To make this grilled corn salad recipe you’ll need:
- Corn – corn on cob or use frozen corn
- Butter – or your preferred cooking oil
- Bacon – cooked crispy and chopped up
- Jalapeños – sliced with the seeds removed
- Cream cheese – for creamy jalapeño popper flavour
- Mayonnaise – or light mayo for less calories
- Sour cream – or greek yogurt
- Cheddar cheese – shredded
- Garlic powder – or minced fresh garlic
- Green Onion – chopped
- Salt – and pepper if desired
How do you make Jalapeño Popper Corn Salad?
Here’s how to make this easy corn salad recipe:
Step 1: Preheat the grill to medium high heat.
Step 2: Coat each corn cob with melted butter. Wrap completely with foil. Place foil wrapped corn cobs on grill, cover. Grill 15-20 minutes, rotate every 2-3 minutes. Remove the foil during the last minute or 2 to allow the smoky flavour to develop. Remove from grill and allow to cool for 10 minutes. Cut kernels off of cobs. (should yield approx 5 cups)
Step 3: Mix kernels with chopped jalapeños, bacon pieces, cream cheese, mayonnaise and sour cream. Stir.
Step 4: Stir in shredded cheese, garlic powder, green onions and salt. Enjoy.
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MORE EASY GLUTEN FREE DINNER RECIPES:
- Egg Fried Rice with Ground Beef
- Mexican Street Corn Casserole
- 20 Minute Peanut Butter Noodles
- Better-Than-Takeout Pineapple Chicken
Recipe Notes For Making The Best Jalapeño Popper Corn Salad
- This recipe is very adaptable. Use mozzarella or pepper jack cheese instead of the cheddar cheese or leave the cheese out altogether. It can also be made vegetarian, if you exclude the bacon.
- Instead of grilling the corn, boil or steam it or use canned corn or frozen corn that has been cooked.
- To make a lower fat version, use Greek yogurt instead of sour cream and reduced-fat cream cheese and light mayo.
- To prepare the jalapeños, cut the jalapeños into 1/4-inch slices. Trim the tail end and the stem; you can discard those. Next, you have a choice. You can remove the seeds or leave them in. The seeds, and inner membranes, hold the most heat, so removing those can be a way to adjust the heat level. Be careful what you touch with your hands. If you happen to touch your eyes after chopping jalapeños, it will be quite uncomfortable! If you’re worried, you can always use gloves and eliminate the risk.
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Jalapeño Popper Corn Salad
Ingredients
- 5 Cups Corn 6 ears corn on the cob
- 2 Tbsp Butter melted
- 6 Slices Bacon cooked crispy
- 4 Jalapeños seeds removed
- 2 oz Cream Cheese
- 1/3 Cup Mayonnaise
- 1/3 Cup Sour Cream
- 2/3 Cup Cheddar Cheese shredded
- 2 Tbsp Green Onion chopped
- 1 Tsp Salt
Instructions
- Preheat the grill to medium high heat.
- Coat each corn cob with melted butter. Wrap completely with foil. Place foil wrapped corn cobs on grill, cover. Grill 15-20 minutes, rotate every 2-3 minutes. Remove the foil during the last minute or 2 to allow the smoky flavour to develop. Remove from grill and allow to cool for 10 minutes. Cut kernels off of cobs. (should yield approx 5 cups)
- Mix kernels with chopped jalapeños, bacon pieces, cream cheese, mayonnaise and sour cream. Stir.
- Stir in shredded cheese, garlic powder, green onions and salt. Enjoy.
Notes
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More Easy Gluten Free Recipes:
If you Love this Easy Gluten Free Jalapeño Popper Corn Salad Recipe, check out some of my other Gluten Free Recipes Here:
- Egg Fried Rice with Ground Beef
- 20 Minute Peanut Butter Noodles
- Honey Dill Carrots
- Creamy Greek Whipped Feta Dip
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GLUTEN FREE Jalapeño Popper Corn Salad Recipe
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