Try this Jalapeño Popper Corn Salad recipe, or contribute your own.
Suggest a better descriptionPrepare grill and briquets. Remove silks from corn while leaving husks attached. Coat each corn cob with olive oil, salt and pepper and pull husks back up to cover. Wrap completely with foil. Place foil wrapped corn cobs on grill and cover. Grill 15-20 minutes, rotate every 2-3 minutes. Open foil slightly during the last 2 minutes to allow the smoky flavor to develop. Remove from grill and allow to cool for 10 minutes. Remove husks then cut kernels off of cobs. (should yield approx 6 cups). Mix kernels with chopped jalapeños, bacon pieces, cream cheese, and sour cream. Stir to mix well. Stir in shredded cheese, salt, and pepper.
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Serving Size: 1 Serving (131g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 186 | ||
Calories from Fat: 88 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.8g | 13 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 27.2mg | 8 % | |
Sodium 142.7mg | 5 % | |
Potassium 308.7mg | 8 % | |
Total Carbohydrate 20.1g | 6 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 17.4g | ||
Protein 8g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 186
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