Jalapeño popper inspired creamy corn salad with grilled corn, jalapeños, and green onions. This salad has a creamy cheese-filled dressing with plenty of spices! The salad is topped with crispy bacon and fresh cilantro.
GRILL: Preheat grill to medium heat (400 degrees F). Shuck corns and discard silks. Drizzle corn, green onions, and jalapeños with olive oil and then lightly sprinkle with salt and pepper. Rub the oil and salt/pepper into all sides of the veggies. Prepare the fully preheated grill by cleaning and then 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).
GRILL CONT.: 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 from grill and onto a plate to cool to room temperature.
DRESSING: Meanwhile, prepare the dressing. In a large bowl, whisk together the sour cream and mayo. Make sure cream cheese is at room temperature. Microwave for 30 seconds to a minute and whisk with a fork until smooth and easy to stir. Add into the sour cream and mayo mixture. Add in all of the spices: 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.
FINISH: thinly slice charred green onions and add to salad. Dice 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). Add to the salad. Stir together and taste -- adjust seasoning to taste and serve with crumbled bacon and fresh cilantro on top.