Jalapeno Popper Corn Salad: Difference between revisions
From McGough's Recipes
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=== '''Ingredients''' === | === '''Ingredients''' === |
Latest revision as of 21:09, 5 August 2022
Ingredients
- 1 medium onion, quartered
- 2 jalapeno peppers
- 1 cup sour cream
- 1 cup mayonnaise
- 2 ounces cream cheese, softened
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups fresh corn (about 8 ears), cooked and cooled
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded pepper jack cheese
- 1/2 cup crumbled cooked bacon, divided
Directions
- Grill onion and jalapenos, covered, over medium-high heat or broil 4 in. from heat 3-5 minutes on each side or until lightly charred. Cool completely; chop into 1/2-inch pieces.
- Combine the next nine ingredients. Stir in corn, cheeses, half the bacon, and the grilled vegetables. Top with remaining bacon to serve.