Creamy Grilled Corn and Jalapeño Salad

Corn on the cob is plentiful this time of year and, while I love it, I do get tired of just corn on the cob. Corn is one of my favorite vegetables. Okay … it IS my favorite vegetable. What can I say? When I was little, I made sandwiches with corn and butter …

Nothing beats grilled corn on the cob in the summertime, either!

Corn is also my favorite salad ingredient and I have many variations of vegetable salad, cobb salad, chopped salad all with corn!

This creamy grilled corn and jalapeño salad is a spicy-sweet combination with a hint of freshness from the herbs and a whole lot of bacon. Grilling the corn gives the salad a touch of charred flavor that pairs nicely with the bacon.

Bacon makes everything better.

In this case, the crunch of the smokey bacon really does complement the tender corn and creamy dressing.

Creamy Grilled Corn and Jalapeño Salad

Recipe by Niki Davis

Servings

4

servings

Prep time

0

minutes

Cooking time

0

minutes

Calories

kcal

Total time

1

hour 

A combination of sweet grilled corn and spicy jalapeños with an herbaceous creamy dressing.  

Ingredients

• 4 ears of corn still in husks

• 2 jalapeño peppers seeded and diced

• 6 slices bacon cooked and crumbled

• 2 tablespoons chive and onion cream cheese softened

• 3 tablespoons sour cream

• 2 teaspoons lime juice

• ⅛ teaspoon salt

• ⅛ teaspoon pepper

• 3 tablespoons chopped fresh cilantro

•  

Directions

• Trim each end of the ears of corn so the husk remains intact and soak the corn in room-temperature water for about 20 minutes. While the corn is soaking, heat your grill to 350°F. Place the soaked corn on the grill and cook for 15 minutes or until the corn is just done. Remove the corn and set aside to cool. Once cooled, remove the husks and cut the corn from the cob then place the corn in a mixing bowl. 
• While the corn is cooking, prepare the dressing by whisking together the cream cheese, sour cream, lime juice, salt, and pepper in a small mixing bowl. 
• To build the salad, combine the corn, jalapeño peppers and bacon with the dressing. Garnish with chopped cilantro.
•  

Notes

• If you don’t like the flavor of cilantro, 1 tablespoon for fresh thyme can be substituted.
• If you don’t have time or forgot to soak the corn, place it on the grill dry and add about 5 minutes to the grilling time.

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