The recipe is a deconstructed version of Cheddar and Corn Jalepeño Poppers from the Williams-Sonoma catalog. My mom and I made them last week, and we were only so-so on them. It was likely due to the fact that we didn’t let the peppers cook quite long enough, or possibly it was due to us making our own version of their fairly useless kitchen utensil, the Jalepeño Pepper Roaster.
While the finished product of the poppers was less than perfect, I thoroughly enjoyed eating the extra stuffing ingredients – a mixture of cheddar, corn, green onions, salt and pepper. I decided to tweak the recipe a bit to come up with a salad that avoided the fuss of stuffing individual peppers.
Jalapeno Corn Salad
- 1 can corn (or fresh if it’s in season)
- 1/2 cup cheddar cheese, grated
- 2 jalepeno peppers
- 2 tbsp cilantro, chopped
- Salt & pepper
Start by draining and rinsing the corn.
I thought I might need three jalepenos, hence the three in this picture, but I ended up narrowing it down to two. You could probably just add three as the final product wasn’t super spicy, but if you can’t handle the heat I would stick to just two. Slice them all in half and scrape out all or most of the seeds and white parts, slice them lengthwise into matchsticks, and then dice.
Combine the jalapenos, corn, cilantro and about 1/2 cup grated cheddar in a big bowl. That’s a very rough estimate on the cheese. If you feel like adding more, add more.
Season with salt & pepper, give it all a stir, and you’re good to go.
you might want to try adding some bacon to that recipe.
http://thepioneerwoman.com/cooking/2007/07/bacon-wrapped_j/
it makes everything better
–sarah young!