Jalapeno Popper Grilled Corn Salad

Jalapeño Popper Grilled Corn Salad

Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8 cups
Author Inspired by Wonky Wonderful


  • 8 ears fresh corn husks NOT removed
  • Olive oil
  • kosher salt and freshly ground black pepper
  • 2 jalapenos stems and seeds removed, minced
  • 1 cup cooked bacon chopped
  • 2 ounces cream cheese softened
  • 1/4 cup sour cream
  • 1 cup finely shredded extra sharp cheddar cheese


  • Fire up your grill for medium heat grilling.
  • Peel back the husks from the corn but do not remove them. Remove all silks.
  • Lightly brush the corn with olive oil and season with salt and pepper.
  • Pull the husks back around the corn and tightly wrap in foil.
  • Place on the grill and cook 20 minutes, rotating often.
  • Open the foil and continue cooking until the corn is tender.
  • Remove the corn from the grill and let cool until you can cut the kernels from the ears.
  • Combine the corn with all remaining ingredients.
  • Refrigerate for at least 1 hour before serving. Stir before serving.