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.
Pair with grilled chicken or steak and add roasted Brussels sprouts to make it a meal.
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.
How To Grill Corn On The Cob
- Preheat the grill to medium-high (about 400°F).
- Clean and oil the grates using a grill brush and an oiled paper towel.
- Shuck the corn and remove all silk.
- Rub with oil and sprinkle with salt.
- Grill the corn directly on the grates for 12–20 minutes, flipping every 3–5 minutes (4 times total), with the lid closed.
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.
Creamy Corn Salad Dressing
The “dressing” is a flavorful mix of sour cream, mayo, cream cheese, spices, sharp Cheddar, and pepper jack. It’s a little like elote!
A few quick tips:
- Soften the cream cheese so it stirs in smoothly (let it sit at room temp for an hour or microwave for 30 to 60 seconds).
- Use freshly grated cheese for better flavor and texture.
- Adjust spices to taste since spice levels vary. Add gradually and taste as you go. Taste again after mixing the salad.
Creamy Corn Salad variations
- Not into spice? Swap jalapeños for grilled green bell pepper. Use Monterey Jack instead of pepper jack.
- No grill? Use a grill pan or cook the corn on the stove. Canned corn works but has less texture and flavor.
- Vegetarian? Just skip the bacon.
- Don’t like cream cheese? Leave it out and slightly increase the mayo and sour cream. It’s a little less creamy but still tasty.
More Summer Sides:
Salads
Macaroni Coleslaw Salad
Fruit Salads
Peach Fruit Salad
Appetizers
Pineapple Salsa Recipe
Healthy
Cucumber Salad
Creamy Corn Salad
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.
Video
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!