Jalapeño Popper-Inspired Creamy Corn Salad takes all the flavors of your favorite appetizer and loads them into a smoky, spicy, bacon-topped corn salad.
author’s note
The Summer Corn Salad Everyone Begs For!
Last summer, my mom gave me a torn-out magazine page and said, “You should make this.” It was a creamy corn salad recipe, and I’m pretty sure she was hoping I’d make it for her. But she moved soon after, and I never got the chance.
She still hasn’t tried it, but I’ve made it a few times for my family this summer, and they’re hooked. It’s creamy, smoky, and the corn stays crisp. I’ve changed a few things along the way, and now it’s one of those recipes that needed a home on the blog.
Next time she visits and corn is in season, it’s on the menu. I know she’ll love it.
Thanks to my mom and Taste of Home for the inspiration behind this craveable Creamy Corn Salad.
Creamy Corn Salad Ingredients
| Ingredient | Tip or Swap |
|---|---|
| Fresh corn | Grill it for the best flavor. If needed, use frozen (thawed) but expect less texture |
| Dressing | This creamy mix is kind of like elote. It’s made with sour cream, mayo, cream cheese, spices, and cheese for a rich, smoky flavor |
| Cream cheese | Let it soften so it mixes smooth. Cold cream cheese will stay lumpy |
| Jalapeños | Remove seeds for less heat or swap for bell pepper if you want zero spice |
| Cheddar & pepper jack | Freshly grate for better melt and flavor |
| Bacon | Cook until crisp for the best crunch contrast |
Quick Tip
How to pick the best corn: Choose ears with green husks, damp silks, and a moist green stem. Avoid dry, brown husks or stems. If the kernels look sunken or dented, the corn is drying out and past its prime.
How To Make This Creamy Corn Salad
- Grill veggies: Grill corn, green onions, and jalapeños until lightly charred and tender.
- Cool & prep: Let everything cool, then cut corn off the cob and chop the veggies.
- Dressing: Whisk together sour cream, mayo, cream cheese, and spices until smooth.
- Add the mix-ins: Stir in shredded cheese, grilled veggies, and corn.
- Finish & serve: Top with crispy bacon and fresh cilantro, then taste and adjust.
Variations
- Mild: Skip jalapeños and use Monterey Jack for a more mild creamy corn salad.
- No grill: Use a hot skillet or grill pan.
- Vegetarian: Leave out the bacon.
- Extra fresh: Add diced avocado right before serving.
- Lighter feel: Reduce cream cheese and add more sour cream.
Storage
Store leftovers creamy corn salad in an airtight container in the fridge for up to 3 days. Stir before serving. This salad doesn’t freeze well.
More Summer Sides:
Salads
Macaroni Coleslaw Salad
Fruit Salads
Peach Fruit Salad
Appetizers
Pineapple Salsa Recipe
Healthy
Tomato Cucumber Salad Recipe
Creamy Corn Salad
Video
Equipment
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
- Preheat grill to medium heat (400°F). Shuck corn and discard silks. Drizzle corn, green onions, and jalapeños with olive oil, then lightly sprinkle with salt and pepper. Rub the oil and salt/pepper into all sides of the veggies. Clean and generously oil the grill (I drench a rolled-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates).
- Add the corn, green onions, and jalapeños to the heated grill over direct heat. Grill corn about 10–12 minutes total, rotating every 3–4 minutes until bright yellow and lightly charred. Grill green onions 1 minute, flip, and grill another minute or until lightly charred. Grill jalapeños 1–2 minutes, flip, and grill another 1–2 minutes or until lightly charred. Remove veggies onto a plate to cool to room temperature.
- Meanwhile, prepare the dressing. In a large bowl, whisk together the sour cream and mayo. Make sure cream cheese is at room temperature (if necessary, microwave for 30 seconds to a minute and whisk with a fork until smooth and easy to stir). Add to the sour cream and mayo mixture. Add cumin, garlic powder, chili powder, and paprika. Season to taste with salt and pepper (I add about 1/4 teaspoon of each). Stir until dressing is smooth. Grate cheeses: extra-sharp Cheddar and pepper jack. Add to the dressing and stir.
- Thinly slice charred green onions, dice the jalapeños, and add to salad. Cut the corn off the cob (see video for how I do it—lay on the side and cut down—use a sharp knife) and add to the salad. Stir together and taste—adjust seasoning to taste and serve with crumbled bacon and fresh cilantro on top.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yummy salad. I forgot to roast the jalapeño and green onion. It was still really good. I served cilantro in the side, as I hate it. Love this recipe though! Thank you!!
I’m sooo glad you enjoyed!! Thanks for sharing!
The perfect side! We all loved this salad.
I’m so glad I found this recipe! I had something similar at a party years ago and never got a recipe. Thanks!
OMG this is so fantastic!!
I love the grilled corn in the salad. It tastes so much better than canned corn!
Yum!! Sounds delicious!
Thanks Marti!
I really love your recipes, keep sending the recipes.
Thank you so much
Cynthia Treglown
c.treglown
Thanks so much Cynthia 🙂 Glad you’ve enjoyed the recipes!