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Jalapeno Popper Corn Salad Recipe Recipe

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This recipe for Jalapeno Popper Corn Salad Recipe is from Some of Marsha's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 medium onion, quartered
2 jalapeno peppers
1 cup sour cream
1 cup mayonnaise
2 ounces cream cheese, softened
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups fresh corn (about 8 ears), cooked and cooled
1 cup shredded sharp cheddar cheese
1 cup shredded pepper jack cheese
1/2 cup crumbled cooked bacon, divided

1. Grill onion and jalapenos, covered, over medium-high heat or broil 4 in. from heat 3-5 minutes on each side or until lightly charred. Cool completely; chop into 1/2-inch pieces.
2. Combine the next nine ingredients. Stir in corn, cheeses, half the bacon and grilled vegetables. Top with remaining bacon to serve. Yield: 8 servings

Test Kitchen tips
Since the grill is fired up anyway, consider grilling the corn instead of boiling or steaming it.
To make a lower-fat version, use thick plain yogurt instead of the sour cream, and use reduced-fat mayo and cream cheese.
If spiciness isn't your thing, substitute Swiss cheese for the pepper jack.

Number Of Servings:
Number Of Servings:
8 servings




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