Jalapeno Corn Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 jalapeño peppers, seeded and finely chopped
02 -
4 cups cooked corn kernels, cooled
03 -
1 cup sour cream
04 -
1 cup mayonnaise
05 -
2 ounces cream cheese, softened
06 -
2 teaspoons ground cumin
07 -
1 teaspoon garlic powder
08 -
1 teaspoon onion powder
09 -
1 teaspoon chili powder
10 -
1 teaspoon paprika
11 -
1 cup shredded cheddar cheese
12 -
1 cup shredded pepper jack cheese
13 -
1/2 cup cooked and crumbled bacon
14 -
Salt and pepper, to taste
# Instructions:
01 -
Dice the jalapeños, making sure to remove the seeds and membranes for less heat.
02 -
In a large bowl, combine chopped jalapeños, corn, sour cream, mayo, cream cheese, seasonings, cheddar, pepper jack, and bacon. Mix until smooth and creamy.
03 -
Cover the bowl and refrigerate the salad for at least 2 hours before serving.
# Notes:
01 -
This salad can be made up to 4 days in advance and kept chilled until ready to serve.
02 -
Top with extra bacon just before serving for added crunch and flavor.
03 -
You can swap pepper jack with Monterey Jack to tone down the heat.
04 -
Great served cold as a side dish or as a dip with corn chips.