Creamy Corn Salad
This Jalapeño Corn Salad is loaded with grilled corn, jalapeños, and green onions, all tossed in a creamy, cheesy, spiced-up dressing. Finished with crispy bacon and fresh cilantro for the ultimate flavor boost!
Servings: 6 servings, as a side
Cost: $5.72
Equipment
Ingredients
- 8 ears fresh corn on the cob grilled, cooled, and cut from cob (about 4 cups)
- 4 green onions grilled and chopped
- 2 small jalapeño peppers grilled and diced
- Vegetable oil
- Salt and pepper to taste
- 1 cup sour cream fat-free works great!
- 1 cup mayo
- 2 ounces cream cheese full-fat, softened, not the whole container (lower fat tends to get watery)
- 2 teaspoons ground cumin
- 1 teaspoon roasted garlic powder
- 1 teaspoon chili powder
- 1 teaspoon paprika use smoked paprika for a smokier flavor
- 1 cup freshly shredded extra-sharp Cheddar cheese
- 1 cup freshly shredded pepper jack cheese
- 1/3 cup cooked and crumbled bacon
- Freshly diced cilantro optional
Instructions
- Preheat grill to medium heat (400°F). Shuck corn and discard silks. Drizzle corn, green onions, and jalapeños with olive oil, then lightly sprinkle with salt and pepper. Rub the oil and salt/pepper into all sides of the veggies. Clean and generously oil the grill (I drench a rolled-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates).
- Add the corn, green onions, and jalapeños to the heated grill over direct heat. Grill corn about 10–12 minutes total, rotating every 3–4 minutes until bright yellow and lightly charred. Grill green onions 1 minute, flip, and grill another minute or until lightly charred. Grill jalapeños 1–2 minutes, flip, and grill another 1–2 minutes or until lightly charred. Remove veggies onto a plate to cool to room temperature.
- Meanwhile, prepare the dressing. In a large bowl, whisk together the sour cream and mayo. Make sure cream cheese is at room temperature (if necessary, microwave for 30 seconds to a minute and whisk with a fork until smooth and easy to stir). Add to the sour cream and mayo mixture. Add cumin, garlic powder, chili powder, and paprika. Season to taste with salt and pepper (I add about 1/4 teaspoon of each). Stir until dressing is smooth. Grate cheeses: extra-sharp Cheddar and pepper jack. Add to the dressing and stir.
- Thinly slice charred green onions, dice the jalapeños, and add to salad. Cut the corn off the cob (see video for how I do it—lay on the side and cut down—use a sharp knife) and add to the salad. Stir together and taste—adjust seasoning to taste and serve with crumbled bacon and fresh cilantro on top.
Video
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. For the best texture. This isn’t great for freezing.
Nutrition
Serving: 1serving | Calories: 461kcal | Carbohydrates: 30g | Protein: 18g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 70mg | Sodium: 727mg | Potassium: 539mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1086IU | Vitamin C: 17mg | Calcium: 368mg | Iron: 2mg