Ingredients
2 jalapeno peppers
4 cups corn kernels, cooked and cooled
1 cup sour cream
1 cup mayonnaise
2- oz cream cheese, softened
2 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
1 tsp paprika
1 cup shredded cheddar cheese
1 cup shredded pepper jack cheese
½ cup cooked chopped bacon
salt and pepper, to taste
Directions
1
Chop jalapenos, discarding membranes and seeds.
2
Combine jalapenos with remaining ingredients.
3
Chill for 2 hours before serving.
Notes
Top corn salad with additional cooked bacon when serving.
Can make in advance and refrigerate up to 4 days.
Can substitute Monterey jack cheese for pepper jack cheese to reduce the heat.
Can serve as a side dish or as a dip with Frito corn chips.