Description
Jalapeño Popper Corn Salad is a zesty and creamy side dish that combines the sweet crunch of fresh corn with the spicy kick of jalapeños and the rich flavors of cream cheese and cheddar. Perfect for summer BBQs or as a side for any meal, this salad brings the comfort of a jalapeño popper in a fresh, easy-to-make dish.
Ingredients
Scale
Corn Salad:
- 4 cups corn kernels (fresh, frozen, or canned)
- 2 jalapeños, diced (seeds removed for less heat)
Creamy Dressing:
- ½ cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 tablespoon mayonnaise
- 1 tablespoon sour cream
- 1 teaspoon lime juice
- 1 tablespoon chopped cilantro
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the corn kernels and diced jalapeños. In a separate bowl, mix together the cream cheese, shredded cheddar, mayonnaise, sour cream, lime juice, cilantro, salt, and pepper until smooth and well combined.
- Add the cream cheese mixture to the corn and jalapeños, stirring until evenly coated.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
- Serve chilled, garnished with additional cilantro or a sprinkle of chili powder for extra flavor.
Notes
- For a spicier version, keep some of the seeds in the jalapeños or add a pinch of cayenne pepper.
- This salad is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Calories: 230
- Sugar: 7g
- Sodium: 320mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
