Bring on Summer and Barbecue season! This Jalapeño Popper Grilled Corn Salad Recipe brings so many great flavors together in one amazing side dish! Fresh grilled corn, bacon, jalapeño and cheddar cheese in a creamy summer salad.
I am proud to be partnering with Kingsford, Glad and Walmart to bring you this tasty recipe!
Who is ready for summer!?!?! I think by now most of us are. I’m not looking forward to the triple digit temps. But, summer food . . . Yes, I’m ready! And is there a more perfect summertime food than grilled fresh corn? Nope, no there is not. Try this Jalapeño Popper Grilled Corn Salad Recipe for a new fun twist on your summertime favorite!
I favor charcoal barbecues because I love that smoky flavor. With Kingsford Charcoal Briquets I can get my bbq started in no time, ready to cook in 15 minutes. They feature Sure Fire Grooves® to help coals light faster than ever! Kingsford Charcoal delivers the ease and flavor grillers are looking for.
And yes, my bbq has seen better days. It still works great so I keep putting off getting a new one. It does it’s job just like Kingsford does.
I would never claim to be a grill master. So I need charcoal briquets that get started quickly and easily. That is why I use Kingsford Charcoal. Kingsford Match Light® briquets are amazing! They have just enough lighter fluid so that your bbq can be lit with a single match. I usually buy Kingsford Match Light® but this 15lb bag of Kingsford Original was on sale for $5 bucks at Walmart. What a steal! And I was able to get the rest of my Bbq supplies at a great price. Walmart has everything I needed to throw the perfect summer bbq from ingredients, to Glad Press’n Seal and Kingsford Charcoal.
Once your bbq is lit and ready it is time to get your corn on the grill. Simply remove the silk strands from the corn, slather with olive oil, wrap in foil and grill.
Open the foil for the last couple minutes of grill time to get that smoky flavor. If you enjoy a nice char on your corn you can transfer to the grill instead.
This is a great bbq side dish because it can be made ahead of time or right before the meat goes on the grill. Just prep all the ingredients and once the grilled corn cools, remove the kernels and add to the bowl.
That is my tip for the perfect summer barbecue . . . keep it simple. Choose one or two easy side dishes, serve fresh fruit and a couple meat options.
At my house we like to serve this corn salad, biscuits, fresh watermelon, hot dogs and steak. And don’t forget the popsicles for dessert!
With a low key bbq everyone can sit down and enjoy the summer fun!
Another bbq necessity is Glad Press‘n Seal. Use it to keep food fresh and protected from insects. Then pack up the bbq leftovers with the unique gripping texture that tightly seals to almost any surface.
In my house it is a necessity year round!
Join My Wonky Wonderful World and Never Miss a Recipe! Subscribe:
Email ::: Facebook ::: Twitter ::: Pinterest ::: G+ ::: Instagram ::: BlogLovin’ ::: Rss
- 8 Ears of Corn olive oil, salt, pepper
- 2 Jalapeños - seeds & stems removed finely chopped
- 1 Cup Chopped Cooked Bacon
- 2 ounces Cream Cheese - softened
- 1/4 Cup Sour Cream
- 1 Cup Grated Cheddar Cheese
- Salt/Pepper To Taste
-
Prepare grill and briquets.
-
Remove silk from corn while leaving husks attached. Coat each corn cob with olive oil, salt and pepper. Wrap completely with foil. Place foil wrapped corn cobs on grill, cover. Grill 15-20 minutes, rotate every 2-3 minutes. Open foil slightly during the last 2 minutes to allow the smoky flavor to develop. Remove from grill and allow to cool for 10 minutes. Remove husks then cut kernels off of cobs. (should yield approx 6 cups)
-
Mix kernels with chopped jalapeños, bacon pieces, cream cheese and sour cream. Stir.
-
Stir in shredded cheese, salt and pepper.
-
Serve.
This is a sponsored conversation written by me on behalf of Kingsford Charcoal and Glad . The opinions and text are all mine.
Do you think I could use can corn? Is it served cold or at room temp?
I suppose can corn will work if that is your preference. And it can be room temp or cold. Enjoy!
I used Del Monte Fire Roasted Corn in a can. I cut the recipe in half. I used one can of corn, because there are only two of us, so we didn’t need a whole recipe. It turned out great and I will be taking it to the next BBQ.
Awesome! Thanks for leaving your recipe tweaks and suggestions. Your version sounds wonderful!
I think that frozen corn would be a better alternative and, if you were to heat it in a cast iron skillet with the olive oil, it would get some color.
Yes, frozen corn is my go-to veggie! It will definitely work in this recipe especially if cooked in the skillet. Thanks for the great suggestion!
Since my husband doesn’t like sour cream what would be a good substitute?
Well if he doesn’t like sour cream I’m assuming Greek yogurt would not be his favorite either. That is what I use as a sour cream substitute. Or you can try just using the cream cheese then adding tiny splash of milk to loosen things up. Enjoy!
Mayonnaise will work as a substitute for Sour Cream or Greek Yogurt. Or do a little half of this and half of that
Thank you, Karen. That would definitely work as a substitute. I need helpers 😀
I made this today and roasted the jalapenos on the grill with the corn. I only cooked them about 5 minutes, just enough to slightly soften and turn the skin a little paler green. Great recipe. Thanks!
Yum! Sounds awesome!
This was incredible. I’m currently guarding the bowl. Thank you!!!
Haha! You should definitely get the last scoop 😀
Hi Nicole. Have you ever made this the night before you plan to serve it? I’m wondering how the flavors would be after letting it sit in the fridge overnight.
I have eaten the leftovers the next day and it was perfectly fine. Enjoy!
Sounds Amazing!!!
Thanks 😀
This was great! Since it’s winter I used frozen corn, microwaved it halfway, then put it under the broiler to get a little extra flavor and a little browning. I creamed the cream cheese and sour cream with my mixer so would blend easier. Next day was tasty also.
I’m going to try adding some red bell pepper and a little scallion next time. This is a keeper! Can’t wait for summer to make it with fresh corn on the cob.
Oh, all of the additions sound tasty!