Jalapeño Popper Grilled Corn Salad

Jalapeño Popper Grilled Corn SaladIngredients

  • 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


  1. Preheat grill.
  2. Coat each ear of corn with olive oil, salt, and pepper.
  3. Place the ears on the grill and cover. Grill 15-20 minutes, rotating every 2-3 minutes.  Remove from the grill and allow to cool for 10 minutes.
  4. When the ears are cool enough to handle, cut the kernels off into a large bowl. Eight ears should yield about 6 cups of corn.
  5. In a small bowl, combine the cream cheese with the sour cream. When blended, stir the creamy mixture into the corn.
  6. Add the chopped jalapenos, bacon pieces, and cheese. Stir to combine.
  7. Serve immediately or chill and serve later.


Yield:  about 8 cups of salad

Corn Pepper Veggie Dip

Corn Dip Aug RecipeIngredients
2 cups sweet corn from the cob (cooked)
1 bell pepper, diced (any color)
3 jalapeno peppers, seeded & finely diced
12 grape tomatoes, cut into eighths
1 4-oz. can chopped green chilies
1 cup shredded Colby Jack cheese
2 green onions, sliced, or ¼ cup finely chopped onion
2 tablespoons chopped cilantro or flat-leafed parsley
¼ cup sour cream
2 tablespoons mayonnaise
½ teaspoon salt
½ teaspoon lime juice


1. In medium bowl, combine vegetables, cheese, and cilantro/parsley.
2. In small bowl, combine sour cream, mayonnaise, salt, and lime juice.
3. Pour sour cream mixture over veggies and stir to combine.
4. Refrigerate until ready to serve.
5. Serve with tortilla chips.


Yield: Approx. 4 Cups

Perfect Pickled Peppers

A5 Recipes-pickled peppersIngredients
1/2 pound fresh jalapeno peppers
1 3/4 cups white vinegar
1 large clove garlic
1 teaspoon canning or kosher salt
1/8 teaspoon turmeric


1. Wash peppers; cut off stems.
2. Slice peppers into 1/8-inch rings and place them in quart jar (with a lid).
3. Peel garlic clove and place it in jar with pepper rings; set aside.
4. In small saucepan, mix vinegar, salt, and turmeric; slowly heat to near boiling.
5. Pour hot brine over peppers in jar.
6. Allow mixture to cool slightly seal with lid, and store in refrigerator.
7. Let peppers marinate for several days before using them.

Note: With refrigeration, the peppers will keep for several months.


Yield: 1 Pint of Pepper Slices

Jalapeno Popper Dip and Southwest Stuffed Peppers

Jalapeno Popper Dip

Dip Ingredients

1 (8 oz.) package cream cheese, room temperature

1/2 cup mayonnaise

1/4 cup real bacon bits (or equivalent of chopped, fried bacon)

1/2 cup shredded cheddar cheese

1/2 cup grated parmesan cheese

1 (4 oz.) can sliced jalapenos (pickled), drained and chopped

Topping Ingredients

1/4 cup Panko bread crumbs (A flaky bread crumb used in Japanese cuisine.)

1/4 cup parmesan cheese, grated



1. With an electric mixer, beat cream cheese and mayonnaise together.

2. Stir in cheddar cheese, parmesan cheese, bacon bits and peppers.

3. Pour into a greased baking dish. Bake in a preheated 350º F oven until sides are bubbling and cheese has melted and turned golden brown on top, about 20-25 minutes.


Yield: 4 servings


Southwest Stuffed Peppers


Olive oil or cooking spray

3-4 bell peppers (green, red or yellow), halved and seeded

1/2 lb. lean ground meat (beef, turkey, etc.)

1 cup chopped onions

Salt and pepper

1 heaping tablespoon taco seasoning

2 cups cooked rice

1 can of black beans, drained and rinsed

1/2 cup frozen corn, thawed

1 (15-16 oz.) jar salsa

Shredded cheddar cheese, about 1/2 cup

Optional Toppings

Fresh cilantro

Sour cream

Sliced avocadoes



1. Preheat the oven to 400º F. Lightly coat the peppers with olive oil or cooking spray and roast in a baking dish about 20-25 minutes, just until cooked through. Remove the peppers from the oven and allow to cool until you can handle them.

2. Meanwhile, in a large skillet, saute the onions in a small amount of oil until cooked through. Add ground meat and continue cooking until meat is brown. Season to taste. Remove from heat.

3. Add taco seasoning, cooked rice, black beans, corn and salsa. Mix well.

4. Carefully spoon the mixture into each half of the bell peppers. If there is extra filling, pour it into the bottom of the baking dish as a bed for the peppers. Place peppers back into the baking dish. Bake for another 15-20 minutes or until the peppers are cooked all the way through.

5. Remove baking dish from the oven, sprinkle the tops of each pepper with shredded cheddar cheese and place back into the oven just until the cheese has melted.

6. Remove from the oven and top with fresh cilantro, sour cream and/or avocado slices just before serving.

Contributor’s note: I used home-grown peppers which are smaller than those available in the store. Thus, I used 6 peppers instead of the 4 suggested in the recipe.