Jalapeño Popper Corn Salad
Creamy spicy corn salad with all the cheesy jalapeño popper flavor you love!
Servings: 6 servings
Equipment
Ingredients
- For the Dressing:
- 8 oz cream cheese
- ½ cup milk
- 2 tsp cumin
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- For the Salad:
- 2 jalapenos chopped
- 6 ears of corn
- 1 red onion chopped
- 2 tbsp olive oil
- Pinch salt and pepper
- 1 cup shredded sharp cheddar cheese
- ¼ cup feta cheese crumbled
- ¼ cup green onions
- 1 lime juice and zest
Instructions
- Combine all the dressing ingredients in a blender and blend till smooth. Set aside.
- Preheat the oven to 400 degrees F.
- Place the jalapenos, ears of corn, onion on a sheet pan, drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat.
- Roast 15 - 20 minutes.
- When the corn is cooked, cut it off the cob and combine with the other roast vegetables in a large bowl.
- Add the cheeses, green onions, and juice and zest of one lime. Pour dressing over the salad and toss to coat.
- Enjoy warm or chilled.
Nutrition
Serving: 1g | Calories: 448kcal | Carbohydrates: 25g | Protein: 16g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 13g | Cholesterol: 83mg | Sodium: 652mg | Fiber: 3g | Sugar: 8g
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