JALAPENO POPPER GRILLED CORN SALAD RECIPE
Bring on Summer and Barbecue season! This JALAPENO POPPER GRILLED CORN SALAD RECIPE brings so many great flavors together in one amazing side dish! Fresh grilled corn, bacon, jalapeño and cheddar cheese in a creamy summer salad.
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Who is ready for summer!?!?! I think by now most of us are. I’m not looking forward to the triple digit temps. But, summer food . . . Yes, I’m ready! And is there a more perfect summertime food than grilled fresh corn? Nope, no there is not. Try this Jalapeño Popper Grilled Corn Salad Recipe for a new fun twist on your summertime favorite!
Grilling corn brings out its natural sweetness and adds a depth of flavor you just can’t get from boiling. The grill caramelizes the sugars in the kernels, giving you a sweet, smoky, and slightly crispy result. Plus, it’s quick, easy, and requires minimal prep.
Tips for Perfect Grilled Corn
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Don’t overcook: Over-grilling can dry out the kernels.
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Use tongs: Corn gets hot quickly—rotate carefully.
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Add flavor early: Season before grilling to infuse more taste.
This is a great bbq side dish because it can be made ahead of time or right before the meat goes on the grill. Just prep all the ingredients and once the grilled corn cools, remove the kernels and add to the bowl.
Preparation Methods
There are three main ways to grill corn on the cob, each offering a different flavor and texture experience:
In the Husk (Steamed & Smoky)
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Prep: Pull back the husks without removing them, remove the silk, then fold the husks back in place. Soak the corn in water for 15 minutes to prevent burning.
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Grill: Place on medium heat. Grill for 15–20 minutes, turning occasionally. The husks will char, but the corn inside will steam and stay juicy.
2. Husked (Charred & Flavorful)
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Prep: Remove husks and silk completely. Lightly brush corn with oil or butter, and season with salt or spices.
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Grill: Place directly on the grates over medium-high heat. Turn every 2–3 minutes until kernels are lightly charred, about 10 minutes total.
3. Foil-Wrapped (Tender & Moist)
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Prep: Remove husks and silk. Rub with butter, garlic, herbs, or spices, then wrap tightly in aluminum foil.
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Grill: Cook over medium heat for 15–20 minutes, turning occasionally. Great for keeping corn moist and infusing flavor.
Jalapeño Popper Grilled Corn Salad
Bring on Summer and Barbecue season! This JALAPENO POPPER GRILLED CORN SALAD RECIPE brings so many great flavors together in one amazing side dish! Fresh grilled corn, bacon, jalapeño and cheddar cheese in a creamy summer salad.
Ingredients
- 8 Ears of Corn, olive oil, salt, pepper
- 2 Jalapeños - seeds & stems removed, finely chopped
- 1 Cup Chopped Cooked Bacon
- 2 ounces Cream Cheese - softened
- 1/4 Cup Sour Cream
- 1 Cup Grated Cheddar Cheese
- Salt/Pepper To Taste
Instructions
- Prepare grill and briquets.
- Remove silk from corn while leaving husks attached. Coat each corn cob with olive oil, salt and pepper. Wrap completely with foil. Place foil wrapped corn cobs on grill, cover. Grill 15-20 minutes, rotate every 2-3 minutes. Open foil slightly during the last 2 minutes to allow the smoky flavor to develop. Remove from grill and allow to cool for 10 minutes. Remove husks then cut kernels off of cobs. (should yield approx 6 cups) *
- Mix kernels with chopped jalapeños, bacon pieces, cream cheese and sour cream. Stir.
- Stir in shredded cheese, salt and pepper.
- Serve.
Notes
*In the Husk
Soak the corn (in husk) in water for 15–30 minutes.
Grill over medium heat for 15–20 minutes, turning every 5 minutes.
Result: Moist, steamed kernels with subtle smoky notes.
Best for: Beginners or those who want a juicy bite.
Without the Husk (Direct Grill)
Shuck the corn and remove silk.
Brush with oil or butter and season (salt, pepper, chili, etc.).
Grill over medium-high heat for 10–12 minutes, turning frequently.
Result: Charred, smoky kernels with a slightly crisp texture.
Best for: Fans of smoky, grilled flavors.
Wrapped in Foil
Shuck and season the corn.
Wrap in aluminum foil (add a pat of butter or a sprinkle of herbs inside).
Grill over medium heat for 15–20 minutes.
Result: Tender kernels with infused flavors (e.g., garlic, herbs).
Best for: Infusing corn with extra seasoning.
Yields approx 8 cups of corn salad.
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Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 189Total Fat 12gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 6gCholesterol 28mgSodium 345mgCarbohydrates 15gFiber 2gSugar 3gProtein 8g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Do you think I could use can corn? Is it served cold or at room temp?
I suppose can corn will work if that is your preference. And it can be room temp or cold. Enjoy!
I used Del Monte Fire Roasted Corn in a can. I cut the recipe in half. I used one can of corn, because there are only two of us, so we didn’t need a whole recipe. It turned out great and I will be taking it to the next BBQ.
Awesome! Thanks for leaving your recipe tweaks and suggestions. Your version sounds wonderful!
I think that frozen corn would be a better alternative and, if you were to heat it in a cast iron skillet with the olive oil, it would get some color.
Yes, frozen corn is my go-to veggie! It will definitely work in this recipe especially if cooked in the skillet. Thanks for the great suggestion!
Since my husband doesn’t like sour cream what would be a good substitute?
Well if he doesn’t like sour cream I’m assuming Greek yogurt would not be his favorite either. That is what I use as a sour cream substitute. Or you can try just using the cream cheese then adding tiny splash of milk to loosen things up. Enjoy!
Mayonnaise will work as a substitute for Sour Cream or Greek Yogurt. Or do a little half of this and half of that
Thank you, Karen. That would definitely work as a substitute. I need helpers 😀
I made this today and roasted the jalapenos on the grill with the corn. I only cooked them about 5 minutes, just enough to slightly soften and turn the skin a little paler green. Great recipe. Thanks!
Yum! Sounds awesome!
This was incredible. I’m currently guarding the bowl. Thank you!!!
Haha! You should definitely get the last scoop 😀
Hi Nicole. Have you ever made this the night before you plan to serve it? I’m wondering how the flavors would be after letting it sit in the fridge overnight.
I have eaten the leftovers the next day and it was perfectly fine. Enjoy!
Sounds Amazing!!!
Thanks 😀
This was great! Since it’s winter I used frozen corn, microwaved it halfway, then put it under the broiler to get a little extra flavor and a little browning. I creamed the cream cheese and sour cream with my mixer so would blend easier. Next day was tasty also.
I’m going to try adding some red bell pepper and a little scallion next time. This is a keeper! Can’t wait for summer to make it with fresh corn on the cob.
Oh, all of the additions sound tasty!
can it be made ahead and frozen?
I have not tried that personally. There may be a change in the consistency a bit.
Made this and baked in the oven until bubbly and we had it as a hot dip appetizer!
So yummy. I had fresh corn on cob from summer that I was able to pull out and grill.
Family.requested the dip for thanksgiving appetizer!
Awesome! Happy Thanksgiving 🙂
I made this for a potluck tonight. I doubled the recipe and it was so good! There is enough left overs for dinner tomorrow. Looking forward to seeing how it is once the flavors have mingled. So yummy!
So, this is served cold??
wondering same?? is it intended to be a cold salad?
I’m a little confused. How do you remove the silk without also removing the husks?
I use a tablespoon or more of mayonnaise
I love this recipe. You could also add a can of green chilies to spice it up!
You do not want to freeze cream cheese. It turns grainy and weird.
I think it tastes better the next day because the flavors have a chance to blend.