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Jalapeño Popper Corn Salad

5 cans corn kernels (or 8 cooked ears of corn), rinsed and drained
1 cup bacon, cooked and crumbled
1 cup cheddar cheese, grated
1/2 cup cream cheese, room temperature
1/4 cup sour cream
2 jalapeños, seeds and ribs removed, minced
2 tablespoons olive oil
1/4 teaspoon chili powder
Kosher salt and freshly ground pepper, to taste
Green onions, garnish

Heat olive oil in a large skillet over medium-high heat and sauté corn kernels until lightly browned.
In a large bowl, combine corn, bacon and jalapeños, then stir in cheddar cheese, cream cheese and sour cream.
Season with chili powder, and salt and pepper. Taste and adjust seasoning, if necessary.
Serve immediately, or refrigerate until chilled.