Ingredients
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
Instructions
1-Begin by grilling the onion and jalapeno peppers over medium-high heat or broiling them 4 inches from the heat for 3 to 5 minutes on each side until lightly charred; let them cool and chop into 1/2-inch pieces. This step adds smoky depth that elevates the salad’s taste.
2-Next, in a bowl, combine the sour cream, mayonnaise, cream cheese, ground cumin, garlic powder, chili powder, smoked paprika, salt, and pepper to create a creamy base.
3-Once mixed, stir in the cooked and cooled corn, shredded sharp cheddar cheese, shredded pepper jack cheese, half of the crumbled cooked bacon, and the chopped grilled vegetables for a hearty blend. This ensures even distribution of flavors and textures.
4-Finally, top the salad with the remaining crumbled cooked bacon before serving, allowing the ingredients to meld together beautifully.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧤 Wear disposable gloves when handling jalapenos to avoid skin irritation.
🌽 For deeper flavor, grill the corn instead of boiling or steaming.
🥄 Use plain yogurt instead of sour cream and reduced-fat mayonnaise and cream cheese for a lighter version.
- Prep Time: 25 minutes
- Cook and cooling time: 15 minutes
- Category: Side Dish
- Method: Grilling, mixing
- Cuisine: American
Nutrition
- Serving Size: 3/4 cup
- Calories: 476
- Sugar: 7g
- Sodium: 616mg
- Fat: 40g
- Saturated Fat: 14g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 47mg