Creamy Spicy Summer Corn Salad Recipe
This summer corn recipe is sweet, creamy and spicy all at once. Perfect for your summer BBQs!
This corn salad recipe is adapted from one I observed Kevin Bevington, BBQ champ extraordinaire from HomeBBQ.com, making at a BBQ class. I didn’t write anything down and so I had to recreate it from memory. Memory and my own twists (fresh corn toasted up, fresh jalapenos instead of jarred, the addition of cilantro, way less butter and cream cheese) resulted in a perfect summer BBQ side dish.
You can absolutely use frozen corn instead of fresh if that’s easier, and it definitely would be easier if you’re making this for a crowd. But if you happen to have an abundance of corn on the cob, this is a really nice way to show it off.
- 3 cups of corn (you can either shave it* from 3-4 cobs of corn or defrost some frozen stuff)
- ½ of a red bell pepper, finely chopped
- ⅓ cup of finely chopped red onion (green onions work too!)
- 2-3 fresh jalapeno peppers, seeded and finely minced (decide how many jalapenos to use based on how spicy you like things)
- a handful of cilantro leaves, chopped (about ¼ cup)
- ¼ tsp salt
- ⅛ tsp coarsely ground black pepper
- 4 ounces cream cheese
- 3 tbsp butter
- Preheat the oven to 350ºF.
- Warm a large skillet over medium-high heat. Once hot, add the corn kernels and spread them in a single layer. Ignore them for a few minutes. Check their undersides for browning. If browned, stir them up and neglect them for another couple of minutes. Repeat this until all the kernels have light brown spots. Remove from heat. (Note, you can instead grill the corn on the cob and then shave the kernels off. Or, if you use frozen, you can skip the toasting step since the corn is ready to eat).
- In a medium casserole dish, combine the corn, bell pepper, onion, jalapeno, cilantro, salt and pepper.
- Squidge the cream cheese and butter into a microwave-safe dish. Microwave on high for 20 seconds. Stir. Repeat until the butter is melted and the cream cheese and butter are a smooth white cloud. Pour the hot bowlful of goodness over the corn mixture. Stir. Cover and bake for 25-30 minutes, until heated through.
Check out my other recent Corn Posts: