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Jalapeño Popper Grilled Corn Salad
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Jalapeño Popper Grilled Corn Salad

And as much as I love grilled corn-on-the-cob, corn in salads is tied for my favorite way to get some good fresh corn into my belly. Like this jalapeno popper grilled corn salad.
Course Side
Cuisine American
Keyword corn, salad
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8 cups
Calories 439kcal

Ingredients

  • 8 ears fresh corn husks NOT removed
  • Olive oil
  • kosher salt
  • freshly ground black pepper
  • 2 jalapenos stems and seeds removed, minced
  • 1 cup bacon cooked, chopped
  • 2 ounces cream cheese softened
  • ¼ cup sour cream
  • 1 cup extra sharp cheddar cheese finely shredded

Instructions

  • 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.

Nutrition

Calories: 439kcal | Carbohydrates: 18g | Protein: 7g | Fat: 39g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 174mg | Potassium: 285mg | Fiber: 2g | Sugar: 6g | Vitamin A: 488IU | Vitamin C: 10mg | Calcium: 119mg | Iron: 1mg