Jalapeno Popper Corn Salad Recipes

JALAPENO POPPER GRILLED CORN SALAD

Steps:

• Prepare and heat the grill.
• Without actually shucking the corn, leave the husks attached, but remove as much of the silk as possible. (You can get any pesky stragglers after grilling.) Rub some olive oil into and evenly over each cob, and then lightly season them with salt and pepper. Using sturdy aluminum foil, individually wrap each of them, sealing them completely.
• Once the grill has finished heating, add the prepared corn and cover, cooking for 15-20 minutes. Turn the corn ever few minutes for even grilling. Transfer the cooked corn to a platter to cool, about 10 minutes or so, before removing the foil. Still be careful for any residual steam escaping. Trash the steamed husks and gently remove any leftover corn silk. Using a sharp knife, cut the kernels off of the cobs and place them in a large bowl.
• Stir in the jalapeños, bacon, cheddar, cream cheese and sour cream until everything's evenly incorporated.
• Salt and pepper the dish as desired. Serve as is, or transfer it to a different bowl or platter for a prettier presentation.

JALAPENO POPPER CORN SALAD

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.

JALAPENO POPPER SOUP

Steps:

• To a large Dutch oven, or similar sized pot, add the bacon, and cook over medium heat for about 6 to 8 minutes, or until browned; don't drain off any of the bacon fat.
• Add the jalalpenos, and cook for about 3 to 4 minutes, or until tender.
• Evenly sprinkle the flour, garlic powder, and stir to coat evenly. Tip - Do not skip this step, it's sort of like creating a rout, which is important later on so that your soup thickens properly.
• Slowly add the broth, while whisking constantly.
• Then add the milk or half-and-hailf, while whisking constantly.
• Add the diced potatoes, bring to a boil over medium-high heat, and boil for about 10 minutes, or until the potatoes are fork-tender.
• Turn off the heat, add the cream cheese, shredded cheese, and stir gently until melted and combined.
• Taste the soup, and as desired add salt, pepper, and optionally cayenne pepper.**** (See Notes)
• Optionally (but recommended), garnish the soup with additional jalapenos, bacon, and/or cheese before serving. Soup will keep airtight in the fridge for up to 1 week. Reheat gently on the stove or microwave, taking care not to overheat it, or heat it too quickly so the soup doesn't "break".