Easy Jalapeno Popper Corn Salad
A vibrant and flavorful corn salad that combines the creamy richness of cheeses, the heat of jalapenos, and the crunch of fresh veggies, perfect for summer BBQs and gatherings.
Ingredients
Main Ingredients
- 4 cups corn kernels, fresh or frozen
- 4 oz cream cheese, softened
- 1/3 cup sour cream
- 1/2 cup shredded cheddar
- 2 jalapenos, finely diced Add more for extra heat.
- 4 slices bacon, cooked and crumbled Can be replaced with crumbled feta for a vegetarian option.
- 2 green onions, sliced
- 1 tbsp lime juice Freshly squeezed is preferred.
- 1/4 tsp salt Adjust to taste.
Instructions
Cooking the Corn
- In a skillet or saucepan, cook the corn over medium heat until tender. If you’re using frozen corn, it may require extra cooking time. Let it cool slightly after cooking.
Mixing the Dressing
- In a large bowl, combine the softened cream cheese, sour cream, shredded cheddar, lime juice, and salt. Stir until smooth and well-blended.
Combining Ingredients
- Add the cooled corn, finely diced jalapenos, crumbled bacon, and sliced green onions to the dressing. Mix well.
Chilling and Serving
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, taste the salad and adjust seasoning if needed. Serve cold as a side dish or light lunch.
Notes
For added flavor, consider drizzling extra lime juice before serving. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently if desired, but note that bacon may lose its crispiness.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 18gProtein: 6gFat: 18gSaturated Fat: 10gSodium: 500mgFiber: 2gSugar: 2g
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