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Creamy Mexican Corn Salad

This creamy corn salad has Mexican flair, tons of flavor, and a big kick thanks to the addition of green chiles! A perfect side dish for summer parties!

Happy September (what?!) and almost Labor Day weekend!

Are you picnic-ing this weekend? Laying low at home and just relaxing? Taking one last dip in the pool before summer fades away?

If you’re doing anything that involves feeding yourself or feeding other people, this creamy Mexican corn salad needs to be on your menu! Corn on the cob is still super sweet (and on sale!) here, and this recipe is a perfect excuse to snatch some up before the season is over. It’s incredibly easy, packs a big flavor punch and is great for serving a crowd.

I’ve eaten countless different types of corn side dishes between summer and Thanksgiving, and I’m always trying new ones because how delicious is super sweet corn?!

You can have this one the table in less than an hour, which means no slaving away in the kitchen during the late-summer heat wave. It’s a little creamy, has pops of flavor thanks to bacon, red pepper and green chiles, and was completely demolished in our house within 24 hours.

The amount of time it takes food to disappear from our kitchen is directly proportional to how much we love it, so it’s safe to say that this creamy corn salad was deemed a winner here!

One year ago: Bourbon, Pecan, Coconut & Chocolate Chip Cookie Bars
Five years ago: Triple Chocolate Oreo Chunk Cookies
Six years ago: Pan-Fried Onion Dip
Seven years ago: Potato Salad with Herbed Balsamic Vinaigrette

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Creamy Mexican Corn Salad

Servings 6 to 8 servings

Prep 15 minutes

Cook 30 minutes

Total 45 minutes

Course:Side Dish

Cuisine:Mexican

Author: Michelle

This creamy corn salad has tons of flavor and a big kick!

Ingredients:

• 8
  ounces
  bacon
  (coarsely chopped)
• 6
  ears of corn
  (kernels cut from cobs (about 5 cups))
• 1
  medium red pepper
  (finely chopped)
• 1
  medium yellow pepper
  (finely chopped)
• 8
  ounces
  cream cheese
  (at room temperature)
• ½
  cup
  half-and-half
• 4
  ounce
  can green chiles
• 2
  teaspoons
  granulated sugar
• 1
  teaspoon
  black pepper
• ¼
  teaspoon
  salt

US Customary - Metric

Directions:

1. In a Dutch oven or large pot, cook the bacon over medium heat until crisp, stirring occasionally. Remove the bacon to a paper towel-lined plate and discard all but 1 tablespoon of the drippings.
2. Add the corn, red pepper and yellow pepper to the bacon drippings; increase heat to medium-high and cook, stirring frequently, until the vegetables are tender, 5 to 6 minutes.
3. Stir in the remaining ingredients, including the cooked bacon, to combine and bring to a boil. Reduce the heat to low, cover and simmer until thickened, about 8 to 10 minutes. Serve warm.

Recipe Notes:

Note #1: You can substitute frozen corn kernels for the fresh.

Note #2: Half & Half is a common dairy product in the U.S. If you cannot get it where you live, you can substitute half whole milk and half heavy cream.

Note #3: This has a substantial kick to it thanks to the green chiles. If you would prefer something mild, omit the green chiles.

Note #4: Speaking of green chiles, you could always substitute fresh Hatch chiles for the canned variety... 'tis the season!

Nutritional values are based on one serving

Nutrition:

Calories: 411kcal

Fat: 31g

Saturated fat: 14g

Cholesterol: 73mg

Sodium: 566mg

Potassium: 501mg

Carbohydrates: 24g

Fiber: 2g

Sugar: 9g

Protein: 11g

Vitamin A: 28.9%

Vitamin C: 90.3%

Calcium: 7.1%

Iron: 6.8%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!