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Jalapeño Popper Corn Salad Recipe

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This recipe for Jalapeño Popper Corn Salad is from It's Suppertime! , 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 jalapeno peppers
4 cups corn kernels, cooked and cooled
1 cup sour cream
1 cup mayonnaise
2- oz cream cheese, softened
2 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
1 tsp paprika
1 cup shredded cheddar cheese
1 cup shredded pepper jack cheese
½ cup cooked chopped bacon
salt and pepper, to taste
Directions:
Directions:
1. Chop jalapenos, discarding membranes and seeds.
2. Combine jalapenos with remaining ingredients.
3. Chill for 2 hours before serving.

Notes:
-Top corn salad with additional cooked bacon when serving.
-Can make in advance and refrigerate up to 4 days.
-Can substitute Monterey jack cheese for pepper jack cheese to reduce the heat.
-Can serve as a side dish or as a dip with Frito corn chips.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10 min
Personal Notes:
Personal Notes:
David found this recipe and was excited to try it. It didn’t sound too delicious to me, but he decided to make it and I gave it a try. Surprisingly, I thought it was delicious and he ended up not liking it as much! I think it tastes best on the first day it’s made, but the leftovers are good, too. It’s a 50/50 on this one in our house, but I love it so I think it’s worth trying!

 

 

 

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