Creamy and spicy, this jalapeno corn salad makes a quick and easy summer potluck dish. Canned corn is mixed with diced jalapenos and mayonnaise. Crispy bacon and cheese are also added to the salad. It is simple to make, all of the ingredients are combined in a bowl and you can either serve right away or store in the fridge until you are ready to serve.
Canned corn is mixed with diced jalapenos, mayonnaise, seasonings, cooked bacon, and cheddar cheese. This dish makes a great summer time meal that is perfect for serving at picnics, potlucks or just as a side dish to along with grilled chicken or hamburgers. This makes a great make ahead dish, because all of the ingredients are mixed together in a bowl, and you can store in the fridge for up to a couple of days before serving.
Jalapeno Corn Salad
Ingredients
- 1 ( 15 oz.) can corn, drained
- 1 large jalapeno, diced
- 1/2 cup mayonnaise
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup cooked and crumbled bacon
- 1/2 cup shredded cheddar cheese
Instructions
- In a medium bowl, combine all of the ingredients together. Cover and refrigerate until serving.
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