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Jalapeño Popper Grilled Corn Salad
Bring on Summer and Barbecue season! This JALAPENO 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.
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Servings: 1
Calories: 189kcal
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
*In the Husk
Soak the corn (in husk) in water for 15–30 minutes.
Grill over medium heat for 15–20 minutes, turning every 5 minutes.
Result: Moist, steamed kernels with subtle smoky notes.
Best for: Beginners or those who want a juicy bite. Without the Husk (Direct Grill) Shuck the corn and remove silk.
Brush with oil or butter and season (salt, pepper, chili, etc.).
Grill over medium-high heat for 10–12 minutes, turning frequently.
Result: Charred, smoky kernels with a slightly crisp texture.
Best for: Fans of smoky, grilled flavors. Wrapped in Foil Shuck and season the corn.
Wrap in aluminum foil (add a pat of butter or a sprinkle of herbs inside).
Grill over medium heat for 15–20 minutes.
Result: Tender kernels with infused flavors (e.g., garlic, herbs).
Best for: Infusing corn with extra seasoning. Yields approx 8 cups of corn salad.
Grill over medium heat for 15–20 minutes, turning every 5 minutes.
Result: Moist, steamed kernels with subtle smoky notes.
Best for: Beginners or those who want a juicy bite. Without the Husk (Direct Grill) Shuck the corn and remove silk.
Brush with oil or butter and season (salt, pepper, chili, etc.).
Grill over medium-high heat for 10–12 minutes, turning frequently.
Result: Charred, smoky kernels with a slightly crisp texture.
Best for: Fans of smoky, grilled flavors. Wrapped in Foil Shuck and season the corn.
Wrap in aluminum foil (add a pat of butter or a sprinkle of herbs inside).
Grill over medium heat for 15–20 minutes.
Result: Tender kernels with infused flavors (e.g., garlic, herbs).
Best for: Infusing corn with extra seasoning. Yields approx 8 cups of corn salad.
Nutrition
Serving: 1g | Calories: 189kcal | Carbohydrates: 15g | Protein: 8g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Cholesterol: 28mg | Sodium: 345mg | Fiber: 2g | Sugar: 3g
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