Jalapeno Popper Grilled Corn Salad Recipes

JALAPENO POPPER CORN SALAD

Jalapeno Popper Corn Salad image

I created this recipe for a wedding I was catering, and it's a good thing I made buckets of it, because I couldn't stop eating it! This chilled creamy salad combines all the best flavors of jalapeno poppers with the delicate sweetness of fresh corn. -Amanda Miller, Hutchinson, Kansas

Provided by Taste of Home

Categories Lunch Side Dishes

Time 40m

Yield 8 servings

Number Of Ingredients 15

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 476 calories, Fat 40g fat (14g saturated fat), Cholesterol 47mg cholesterol, Sodium 616mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 2g fiber), Protein 14g protein.

GRILLED JALAPENO POPPERS

Grilled Jalapeno Poppers image

Best poppers you'll have off your grill! Any left over cheese mixture makes a good spread for crackers while you're waiting.

Provided by Philip Dally

Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes

Time 1h

Yield 16

Number Of Ingredients 6

Ingredients

8 ounces cream cheese
2 tablespoons grated Parmesan cheese
1 ½ teaspoons garlic powder
1 ½ cups shredded Cheddar cheese
16 whole jalapeno peppers with stems
8 slices bacon, cut in half crosswise

Steps:

Preheat an outdoor grill for medium heat, and lightly oil the grate.
Mix together the cream cheese, Parmesan cheese, garlic powder, and Cheddar cheese in a bowl until the mixture is thoroughly blended.
Lay a jalapeno pepper onto a work surface, and cut a lengthwise sliver from the side of the pepper, exposing the seeds and white membrane. With the handle of a teaspoon, scrape out the seeds and membrane, leaving the hollow pepper. Repeat for the rest of the peppers. Chop up the pepper slices, and mix into the cheese stuffing. Stuff each pepper with cheese mixture, and wrap each stuffed pepper in a half bacon slice. Secure with toothpicks.
Grill the poppers on a less-hot part of the grill until the peppers are hot and juicy and the bacon is browned, 30 to 40 minutes.

Nutrition Facts : Calories 164 calories, Carbohydrate 1.6 g, Cholesterol 36.8 mg, Fat 15 g, Fiber 0.4 g, Protein 5.8 g, SaturatedFat 7.6 g, Sodium 234.1 mg, Sugar 0.6 g

GRILLED CORN SALAD WITH PEPPERS

Grilled Corn Salad with Peppers image

Using corn roasted on a grill, or toasted in a skillet, a colorful salad with peppers, spices, and lime juice makes a delicious addition to picnics or potlucks. This is an excellent picnic recipe because it has no mayo or other ingredients that spoil quickly. It is also fantastic on a grilled steak sandwich or in a vegetarian taco!

Provided by ROOTIETOOT

Time 50m

Yield 4

Number Of Ingredients 10

Ingredients

5 ears corn, husked
½ teaspoon cumin seeds
2 teaspoons vegetable oil, divided
2 cloves garlic, minced
salt and ground black pepper to taste
1 medium red bell pepper, chopped
½ medium poblano pepper, diced
2 stalks green onions, thinly sliced
½ cup finely chopped cilantro
2 tablespoons lime juice

Steps:

Preheat an outdoor grill for high heat and lightly oil the grate.
Place corn on the preheated grill and cook, turning often, until roasted and charred all over, about 10 minutes.
While corn is grilling, heat a small, dry skillet over high heat. Add cumin seeds and shake constantly until dark and aromatic, about 1 minute. Remove from the heat and crush in a mortar and pestle; set aside.
Remove corn from the grill and let cool. Cut off kernels with a knife and discard cobs.
Heat 1 teaspoon oil in a skillet over medium heat. Add 1/2 of the corn kernels and cook, stirring occasionally, until corn has toasty brown bits on it, 3 to 5 minutes. Transfer to a bowl.
Add remaining oil and corn to the skillet with garlic, crushed cumin, salt, and pepper. Cook and stir for 3 to 5 minutes, then add to the first batch of corn.
Add bell pepper, poblano pepper, green onions, cilantro, and lime juice. Mix everything together and let sit until flavors have blended, about 15 minutes.

Nutrition Facts : Calories 136.5 calories, Carbohydrate 25.5 g, Fat 3.8 g, Fiber 4.3 g, Protein 4.4 g, SaturatedFat 0.6 g, Sodium 23.5 mg, Sugar 5.3 g

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