Transform your summer gatherings with this incredible Jalapeño Popper-Inspired Creamy Corn Salad! This recipe masterfully combines all the beloved flavors of your favorite jalapeño popper appetizer – smoky, spicy, and irresistibly creamy – into a vibrant, bacon-topped corn salad that’s sure to be the star of any meal.

Perfect as a standalone dish or paired with your favorite mains, this versatile salad complements grilled chicken, tender steak, or even roasted Brussels sprouts for a complete and satisfying feast. Its rich textures and bold flavors make it an unforgettable addition to any barbecue, picnic, or weeknight dinner.

Author’s Note

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The Summer Corn Salad Everyone Craves!

There’s something truly magical about summer corn. Its natural sweetness and crisp texture are unparalleled, making it the perfect foundation for a show-stopping side dish. Last summer, my mom handed me a torn-out magazine page, insisting, “You should absolutely make this.” It was a recipe for a creamy corn salad, and I knew she was subtly hinting for me to whip it up for her. Unfortunately, she moved shortly after, and the opportunity never quite arose.

While she still hasn’t had the pleasure of tasting it, this creamy corn salad has become an instant hit with my family this summer. They are completely hooked! It’s everything you could want in a summer salad: wonderfully creamy, deeply smoky from the grilled corn, and with a delightful crispness that keeps you coming back for more. Over time, I’ve refined the recipe, tweaking a few elements to elevate it from simply good to absolutely unforgettable. It quickly became clear that this was one of those recipes that deserved a permanent home on the blog, to be shared with all of you.

I’m eagerly anticipating my mom’s next visit, especially when corn is perfectly in season. This Creamy Corn Salad will undoubtedly be on the menu. I just know she’ll adore it as much as we do.

A huge thank you to my mom and to Taste of Home for providing the initial spark of inspiration behind this utterly craveable Creamy Corn Salad. Their simple idea blossomed into a recipe that defines summer for us.

Jalapeño Popper Creamy Corn Salad: A Burst of Flavor!

This Creamy Corn Salad isn’t just any side dish; it’s a celebration of summer flavors, inspired by the irresistible zest of jalapeño poppers. Imagine sweet, smoky grilled corn kernels mixed with the kick of fresh jalapeños and green onions, all generously coated in a luxurious, cheesy dressing. Each bite offers a harmonious blend of creamy, spicy, and savory notes, perfectly complemented by crispy bacon and fresh cilantro. It’s a versatile dish that brings a vibrant touch to any meal, from casual backyard barbecues to festive holiday gatherings.

Achieving Perfect Grilled Corn: The Foundation of Flavor

The secret to this salad’s exceptional depth of flavor lies in grilling the corn, green onions, and jalapeños. Grilling imparts a beautiful smokiness and a slight char that elevates the vegetables, adding complex layers that simply can’t be achieved with boiled or canned corn. This step is non-negotiable for that authentic, craveable taste.

Here’s how to perfectly grill corn on the cob:

1. Preheat Your Grill to Perfection: Aim for a medium-high heat, around 400°F (200°C). This temperature ensures a good char without burning the corn too quickly.
2. Prepare the Grates: Before adding any food, ensure your grill grates are clean and well-oiled. Use a sturdy grill brush to remove any residue, then take a paper towel drenched in vegetable oil (held with tongs for safety) and carefully rub it over the hot grates. This prevents sticking and helps create those desirable grill marks.
3. Shuck and Clean the Corn: Peel back the husks and meticulously remove all the silky threads. You want clean corn for even grilling.
4. Season Liberally: Drizzle each ear of corn with a light coating of vegetable oil, then sprinkle generously with salt and pepper. Rub the oil and seasoning into all sides of the corn, green onions, and jalapeños. This not only adds flavor but also helps with the charring process.
5. Grill to Smoky Perfection: Place the seasoned corn directly on the preheated grates. Grill for a total of 10-12 minutes, turning every 3-4 minutes to ensure even cooking and charring on all sides. For the green onions, grill for about 1 minute per side until lightly charred. Jalapeños need 1-2 minutes per side until softened and slightly blackened. Keep the lid closed between flips to maintain consistent heat and infuse that smoky flavor.
6. Cool and Prepare: Once grilled, remove the vegetables from the grill and let them cool completely to room temperature. This cooling period is important before cutting the kernels from the cob for optimal texture and ease.

Crafting the Irresistible Creamy Corn Salad Dressing

The “dressing” for this Creamy Corn Salad is far more than just a coating; it’s a rich, flavorful, and incredibly creamy blend that ties all the vibrant ingredients together. Inspired by classic Elote (Mexican Street Corn), this dressing is a symphony of tangy, cheesy, and spicy notes.

Here’s what goes into this delectable mix and a few tips for making it perfectly:

• The Creamy Base: A generous combination of full-fat sour cream, creamy mayonnaise, and a touch of cream cheese forms the luxurious foundation. The sour cream adds a pleasant tang, mayo provides richness, and cream cheese (when softened) ensures an unbelievably smooth and velvety texture. Using full-fat cream cheese is crucial here, as lower-fat versions can sometimes become watery, compromising the desired consistency.
• Aromatic Spices: Ground cumin brings a warm, earthy depth. Roasted garlic powder infuses a savory, slightly sweet garlic flavor without the sharpness of fresh garlic. Chili powder adds a subtle warmth and a beautiful reddish hue, while paprika (especially smoked paprika) enhances the smoky character imparted by the grilled vegetables. These spices create a complex flavor profile reminiscent of your favorite Southwestern dishes.
• Double the Cheese, Double the Flavor: Freshly shredded extra-sharp Cheddar cheese delivers a robust, tangy punch, while freshly shredded pepper jack cheese introduces a mild, creamy heat and adds another layer of cheesy goodness. Grating your own cheese is highly recommended, as pre-shredded cheeses often contain anti-caking agents that can affect both texture and melt, making the dressing less smooth.

A few quick tips for the perfect dressing:

• Soften the Cream Cheese: This is a game-changer for a smooth dressing. Allow your cream cheese to sit at room temperature for at least an hour before mixing. If you’re short on time, microwave it for 30 to 60 seconds (in a microwave-safe bowl) until it’s soft and easily whisked. Lumps in cream cheese are the enemy of a truly creamy dressing!
• Freshly Grated Cheese is Best: As mentioned, grating your own cheese makes a noticeable difference. It melts and incorporates more smoothly into the dressing, enhancing both flavor and texture.
• Season to Your Taste: Spice levels can vary greatly depending on the brand and freshness of your spices. Start with the recommended amounts, then taste the dressing after mixing. Feel free to gradually add more salt, pepper, or any of the other spices until it perfectly suits your palate. You can always add more, but you can’t take it away! Taste again after mixing the dressing with the corn and other veggies, as the flavors will meld.

Creamy Corn Salad: Versatile Variations and Substitutions

One of the best things about this Jalapeño Popper Creamy Corn Salad is how adaptable it is to different preferences and dietary needs. Whether you’re looking to dial down the heat, don’t have a grill, or prefer a vegetarian option, there are plenty of ways to customize this delicious dish without sacrificing flavor.

• For Those Who Prefer Mild Flavors: If you’re “not into spice,” you can easily adjust the heat. Swap the jalapeños for grilled green bell pepper, which will still offer a lovely charred flavor and fresh crunch without the spiciness. Additionally, use Monterey Jack cheese instead of pepper jack for a milder, equally creamy cheese component.
• No Grill? No Problem!: While grilling imparts the best smoky flavor, you don’t need a backyard grill to make this salad.
  • Grill Pan: A cast-iron grill pan on your stovetop can achieve similar charring and flavor. Heat it over medium-high heat until smoking, then cook corn, green onions, and jalapeños as directed.
  • Stovetop Sauté: You can also cook the corn on the stove in a large skillet with a touch of oil over medium-high heat until tender and slightly browned.
  • Roasting: For a slightly different but equally delicious flavor, roast your corn kernels in the oven. Toss them with a little oil, salt, and pepper, and roast at 400°F (200°C) for 15-20 minutes, stirring occasionally, until tender and lightly caramelized.
  • Canned or Frozen Corn: In a pinch, canned or frozen corn can be used, but be aware that it will have less texture and a less intense flavor compared to fresh, grilled corn. If using canned, drain thoroughly. If using frozen, thaw and pat dry before adding to the dressing. For best results, give canned or frozen corn a quick sauté or roast to develop some flavor and texture.
• Making it Vegetarian: This salad is easily made vegetarian by simply skipping the bacon. The other flavors are robust enough to ensure it remains incredibly delicious and satisfying. You could also add a pinch of smoked paprika to the dressing for a hint of smoky flavor if you miss the bacon.
• Cream Cheese Alternatives: If you “don’t like cream cheese” or don’t have it on hand, you can omit it. To maintain a similar creamy consistency, slightly increase the amounts of both mayonnaise and sour cream. The salad will be a little less dense but still wonderfully tasty and full of flavor.

Jalapeño Popper Creamy Corn Salad Recipe

By
Chelsea Lords

This irresistible Creamy Corn Salad is loaded with smoky grilled corn, fresh jalapeños, and vibrant green onions, all generously tossed in a creamy, cheesy, perfectly spiced dressing. Finished with crispy bacon bits and fresh cilantro, it’s the ultimate side dish for any summer gathering, offering a delightful balance of flavors and textures inspired by classic jalapeño poppers.

Prep Time:
25 minutes

Cook Time:
12 minutes

Total Time:
37 minutes

Servings:
6 servings, as a side

Equipment

• Grill

Ingredients

• 8 ears fresh corn grilled, cooled, and cut from cob (about 4 cups)
• 4 green onions grilled and chopped
• 2 small jalapeños grilled and diced
• Vegetable oil
• Salt and pepper to taste
• 1 cup sour cream fat-free works great!
• 1 cup mayo
• 2 ounces cream cheese full-fat, softened, not the whole container (lower fat tends to get watery)
• 2 teaspoons ground cumin
• 1 teaspoon roasted garlic powder
• 1 teaspoon chili powder
• 1 teaspoon paprika use smoked paprika for a smokier flavor
• 1 cup freshly shredded extra-sharp Cheddar cheese
• 1 cup freshly shredded pepper jack cheese
• 1/3 cup cooked and crumbled bacon
• finely chopped cilantro optional

Instructions

1. Preheat your grill to medium-high heat (around 400°F / 200°C). Shuck the corn and remove all silks. Drizzle the corn, green onions, and jalapeños with a light coat of vegetable oil, then sprinkle them generously with salt and pepper. Take a moment to rub the oil and seasonings evenly into all sides of the vegetables. Before placing anything on the grill, ensure your grates are clean and well-oiled; I achieve this by drenching a rolled-up paper towel in vegetable oil and carefully rubbing it over the hot grill grates using tongs.
2. Carefully add the seasoned corn, green onions, and jalapeños directly to the heated grill over direct heat. Grill the corn for a total of 10-12 minutes, making sure to rotate it every 3-4 minutes until it turns a vibrant yellow and develops light, appealing char marks on all sides. Grill the green onions for about 1 minute per side, flipping once, until they are lightly charred and slightly softened. The jalapeños will need 1-2 minutes per side, flipped once, until they are softened and show a slight blackening. Once cooked, remove all the grilled vegetables onto a clean plate and allow them to cool completely to room temperature.
3. While the vegetables are cooling, it’s time to prepare the incredibly flavorful dressing. In a large mixing bowl, whisk together the sour cream and mayonnaise until well combined and smooth. Ensure your cream cheese is at room temperature; if it’s still cold, microwave it for 30 seconds to a minute until softened, then whisk it with a fork until smooth before adding to the sour cream and mayo mixture. Next, incorporate the ground cumin, roasted garlic powder, chili powder, and paprika into the dressing base. Season the mixture to taste with salt and pepper (I typically add about 1/4 teaspoon of each, but adjust to your preference). Stir vigorously until the dressing is completely smooth and all spices are well distributed. Finally, grate both the extra-sharp Cheddar and pepper jack cheeses, and fold them into the dressing.
4. Once the grilled vegetables are cool, thinly slice the charred green onions and dice the jalapeños, adding them to the bowl with the dressing. For the corn, use a sharp knife to carefully cut the kernels off the cob. A good technique is to lay the corn on its side and cut downwards along the cob. Add the fresh, smoky corn kernels to the dressing mixture. Gently stir all ingredients together until everything is thoroughly coated in the creamy dressing. Taste the salad and adjust the seasoning one last time, adding more salt, pepper, or spices if needed. Serve your exquisite Creamy Corn Salad immediately, garnished with a generous sprinkle of crispy crumbled bacon and fresh, finely chopped cilantro for an extra burst of flavor and freshness. Enjoy this delightful summer side!

Recipe Notes

Storage: To maintain the best texture and flavor, store any leftover Creamy Corn Salad in an airtight container in the refrigerator for up to 3 days. This salad is not recommended for freezing, as the creamy dressing and fresh corn will separate and lose their optimal consistency upon thawing.

Nutrition Facts (Approximate)

Serving: 1serving

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Calories: 461kcal

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Carbohydrates: 30g

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Protein: 18g

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Fat: 32g

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Saturated Fat: 15g

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Cholesterol: 70mg

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Sodium: 727mg

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Potassium: 539mg

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Fiber: 3g

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Sugar: 11g

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Vitamin A: 1086IU

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Vitamin C: 17mg

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Calcium: 368mg

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Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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