8 ears of corn, husked*
4 large jalapeño peppers left whole
1 large red onion peeled and cut into four thick slices
Canola oil to brush on the vegetables before grilling
1 pound bacon
4 ounces sharp cheddar, shredded (large holes of box grater)
8 ounces pepper jack cheese, shredded (large holes of box grater)
2 ounces softened cream cheese
1 cup sour cream
½ cup mayonnaise
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon paprika
1 teaspoon kosher salt
½ teaspoon white pepper
Heat the grill to high.
Coat the corn, onions and whole jalapeños in canola oil and place on the preheated grill to char. Turn each vegetable to char both sides and remove once each has charred sufficiently. Ours took about 30 minutes total.
While the vegetables are grilling, cook the bacon to crisp and drain on paper towels then dice into small pieces and set aside.
Remove the corn from the cobs with a sharp knife and add to a large bowl.
Dice the onions into bite sized pieces and add to the large bowl.
Stem and seed the peppers, dice and add to the large bowl.
Add half of the bacon to the large bowl along with the cheddar and jack cheese. Gently toss the ingredients.
In a small separate bowl, whisk the cream cheese with the sour cream, mayonnaise, cumin, garlic powder, chili powder, paprika, salt and pepper. Taste and adjust seasoning as desired.
Pour the dressing over the vegetables and stir.
Pour into a serving bowl and serve by tossing the remaining bacon over the top.
*Note: Grilling the corn is optional but highly recommended. If you decide against grilling the corn, cut the kernels from the cob and sauté for a few minutes in a large skillet.
Keywords: grilled corn and jalapeño salad