Jalapeno Popper Corn Salad Recipe

Cooking Directions

• STEP 1.In a large bowl, combine the corn kernels, diced jalapenos, cream cheese, cheddar cheese, and crispy bacon.
• STEP 2.In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, garlic powder, salt, and pepper to make the dressing.
• STEP 3.Pour the dressing over the corn mixture and toss until well coated. Refrigerate for at least 1 hour before serving to allow the flavors to meld together.
• STEP 4.Serve the Jalapeno Popper Corn Salad chilled and garnish with additional crispy bacon and chopped jalapenos, if desired.

Cooking Tips

• For a milder version, remove the seeds and membranes from the jalapenos before dicing.
• You can also add diced red bell pepper or cherry tomatoes for extra color and flavor.
• If you prefer a spicier salad, leave the seeds and membranes in the jalapenos or add a dash of hot sauce to the dressing.

Storage and Serving

• Leftover Jalapeno Popper Corn Salad can be stored in an airtight container in the refrigerator for up to 3 days.
• Before serving leftovers, give the salad a good stir to redistribute the dressing.
• This salad is best served chilled and is a great side dish for grilled meats, sandwiches, or tacos.