Jalapeño Popper Corn Salad

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With many celebrations such as Father’s Day, graduations and the Fourth of July in June and July, this month’s recipe is an easy one to make and serve at gatherings. The original recipe is slightly spicy but there are ways to make it less hot as outlined in the recipe.

The history of modern-day corn or maize began about 10,000 years ago. Corn came from a wild grass plant called teosinte (TAY – oh – SIN – tee), which is still growing in Mexico today. Teosinte looked very different from modern corn. The kernels were small and were not placed close together like kernels on the husked ear of modern corn. At the DNA level, teosinte and today’s corn are surprisingly alike.

Corn Facts

Corn is a vegetable, fruit and grain and comes in many different colors. Each corn cob has an even number of rows. The world record for a corn plant height is over 48 feet (imagine trying to pick ears of corn off that plant!)


1 medium onion, quartered
2 jalapeno peppers, seeded (use canned for mild flavor, or leave out for less spicy)
1 cup sour cream
1 cup mayonnaise
3 ounces cream cheese, softened
2 tsp. ground cumin
1 tsp. garlic powder
1 tsp. chili powder
1 tsp. smoked paprika or Spanish paprika
1/4 tsp. salt
1/4 tsp. pepper
4 cups fresh corn, cooked, and cooled
1 cup shredded sharp cheddar cheese
1 cup shredded pepper jack cheese or use Monterey Jack for milder version
1/2 cup crumbled, cooked bacon, divided


Grill onion and jalapenos, covered, over medium-high heat 3-5 minutes on each side or until lightly charred. *Charcoal or gas grills are great for this! Cool completely; chop into 1/2-inch pieces.

Cut the stalk end of the corn cobs. Leaving the husks on, microwave four cobs at a time for 8-10 minutes. Let cool and remove kernels.

Combine the next nine ingredients. Stir in corn, cheeses, half the bacon, and the grilled vegetables. Top with remaining bacon to serve. *You can substitute ham, smoked sausage, chorizo or chicken for the bacon. Serves 8.

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