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Jalapeño Popper Corn Salad

Roasting the corn gives this salad it's great flavor
Prep Time20 mins
Cook Time25 mins
Course: Main/Side, Salad
Cuisine: American
Keyword: jalapeño popper corn salad, salads for cookouts and picnics, salads using roasted corn
Servings: 8
Calories: 498kcal


  • 4 cups roasted corn cooked canned or frozen may be used
  • 2 large roasted jalapeños
  • 1 medium onion quartered and grilled
  • 1/2 cup crisp bacon sliced
  • 1 cup sharp cheddar shredded
  • 1 cup pepper jack cheese shredded


  • 1 cup mayonnaise
  • 1 cup sour cream
  • 2 oz cream cheese softened
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp pepper


  • Grill whole corn on the cob by your preferred method--mine is on my gas grill but you can use an air fryer too. When corn is nicely roasted, set aside to cool, then cut the kernels off the cob to use in the salad.
  • Grill the jalapeños and onions by the same method as the corn, but spritz them with a bit of oil before you do. When they are done, set them aside to cool. Then roughly chop the onion and dice the jalapeños (whether you remove the seeds are up to you but they do add additional heat).
  • Mix all the dressing ingredients in a small bowl. Set aside.
  • In a large bowl, combine the roasted corn, onions cheeses and jalapeños. Reserve 2 tablespoons of the bacon, then add the rest to the corn mixture.
  • Add enough of the dressing to coat--depending on your tastes, you may not use all of it. If there is leftover dressing, it may be refrigerated and used on any salad you wish.


Serving: 1serving | Calories: 498kcal | Carbohydrates: 20g | Protein: 14g | Fat: 42g | Saturated Fat: 15g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 805mg | Potassium: 337mg | Fiber: 2g | Sugar: 6g | Vitamin A: 982IU | Vitamin C: 11mg | Calcium: 260mg | Iron: 1mg