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5 from 2 votes

Amazing Jalapeno Popper Salad

Cheesy and crunchy made with jalapenos, fresh corn, and cheese smothered a decadent creamy dressing!
Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 352kcal

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  • 4 slices thick cut bacon, cooked and crumbled, divided
  • 1 medium yellow onion, quartered
  • 3 medium jalapeno peppers
  • 1 cup sour cream, i used reduced fat
  • 1 cup mayonnaise
  • 2 ounces cream cheese, softened
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 4 cups fresh corn, about 8 ears cooked and cooled or 32 ounce bag frozen corn, thawed
  • 1 cup cheddar cheese, shredded
  • 1 cup pepper jack cheese, shredded
  • salt and pepper


  • On a broiler pan covered with foil,place the onions and jalapenos. Broil 4 inches from heat for 3-5 minutes on each side or until lightly charred. Cool and chop into 1/2 inch pieces.
  • In the bottom of  a large bowl, combine the sour cream, mayonnaise, cream cheese, cumin, garlic powder, chili powder, smoked paprika, salt and pepper.
  • Stir in the corn, cheeses, grilled vegetables and half of the bacon.
  • Top with the remaining bacon and serve.


Calories: 352kcal | Carbohydrates: 12g | Protein: 9g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 49mg | Sodium: 398mg | Potassium: 245mg | Fiber: 1g | Sugar: 5g | Vitamin A: 643IU | Vitamin C: 8mg | Calcium: 170mg | Iron: 1mg

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