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Jalapeno Popper Corn Salad

1 medium onion, quartered

2 jalapeno peppers

1 cup sour cream

1 cup mayonnaise

2 ounces cream cheese, softened

2 teaspoons ground cumin

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon smoked paprika

1/4 teaspoon salt

1/4 teaspoon pepper

4 cups fresh corn (about 8 ears), cooked and cooled

1 cup shredded sharp cheddar cheese

1 cup shredded pepper jack cheese

1/2 cup crumbled cooked bacon, divided

Grill onion and jalapenos, covered, over medium-high heat or broil 4 in. from heat 3-5 minutes on each side or until lightly charred. Cool completely; chop into 1/2-inch pieces.

Combine the next nine ingredients. Stir in corn, cheeses, half the bacon, and the grilled vegetables. Top with remaining bacon to serve.

Credit to: https://www.tasteofhome.com/recipes/jalapeno-popper-corn-salad/

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7526 160th Ave

Oak Park, MN 56357

Phone: (952) 836-5263

Email: Jodi@brownfamilyproduce.com 

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