Smoky Bacon Cream Cheese Corn Salad

Let me tell you, cream cheese and corn are a match made in heaven.

This fresh and creamy salad brings together sweet corn kernels and smooth cream cheese in a combination that just works. The mix of textures – from the firm corn to the rich, spreadable cheese – makes every bite interesting.

It’s tossed with crisp bell peppers and onions, all brought together with a simple dressing that lets the main ingredients shine. A sprinkle of fresh herbs adds just the right finishing touch.

It’s one of those side dishes that’s perfect for summer gatherings, and trust me, people always ask for the recipe.

What Kind of Corn Should I Use?

Fresh sweet corn is definitely the way to go for this recipe, and during peak season (usually summer months), you’ll want to look for ears with bright green, tightly wrapped husks and golden-brown silk. If fresh corn isn’t available, you can substitute with frozen corn kernels – just make sure to pat them dry really well before grilling. When selecting your corn, peel back a small portion of the husk to check that the kernels are plump and tightly packed, with no missing or discolored spots. For grilling, you can leave the husks on for a more subtle, smoky flavor or remove them for those nice charred marks that add extra flavor to your salad.

Options for Substitutions

This creamy corn salad is pretty flexible and you can make several swaps depending on what you have in your kitchen:

• Fresh corn: If fresh corn isn’t in season, you can use frozen corn (about 4 cups). Just char it in a hot skillet to get that nice grilled flavor. Canned corn works too, but drain and pat it dry first.
• Jalapeños: Not a fan of jalapeños? Try poblano peppers for milder heat, or bell peppers for no heat at all. You can also use canned green chiles in a pinch.
• Sour cream and mayo: Greek yogurt works great as a substitute for either sour cream or mayo – or both! Just keep in mind it might add a bit more tanginess to the dish.
• Cheese varieties: Feel free to mix up the cheeses – Monterey Jack, regular cheddar, or even Mexican cheese blend can work instead of the sharp cheddar and pepper jack combo.
• Bacon: Turkey bacon works fine here, or you can leave it out for a vegetarian version. For a smoky taste without bacon, add an extra dash of smoked paprika.
• Cream cheese: This is one ingredient I wouldn’t substitute – it’s key for the right texture. Stick with full-fat cream cheese for the best results.
• Cilantro: If you’re not a cilantro fan, try fresh parsley or chives instead.

Watch Out for These Mistakes While Cooking

The biggest mistake when preparing this corn salad is not properly grilling the corn – you’ll want to achieve those lovely char marks for the best smoky flavor, but avoid burning the kernels which can make the salad taste bitter. When mixing the cream cheese base, make sure your cream cheese is truly at room temperature (about 1 hour on the counter), or you’ll end up with lumpy dressing instead of a smooth, creamy mixture. Another common error is adding the bacon too early – wait until just before serving to mix in the crumbled bacon to maintain its crispy texture, otherwise it will become soft and chewy in the creamy mixture. For the best flavor development, let the salad chill for at least 2 hours before serving, but remember to give it a good stir and taste for seasoning right before serving, as chilled dishes often need a bit more salt and pepper.

What to Serve With Corn Salad?

This creamy corn salad makes a perfect side dish for your summer barbecues and potlucks! Since it’s already packed with Mexican-inspired flavors, it pairs really well with grilled meats like chicken, steak, or even fish tacos. You can serve it alongside burgers and hot dogs at your next cookout, or spoon it into tortilla bowls for a fun twist on taco night. For a complete meal, I like to add some fresh sliced tomatoes and avocado on the side – the cool, creamy textures work so well together. If you’re bringing this to a party, don’t forget to pack some sturdy tortilla chips for scooping!

Storage Instructions

Keep Fresh: This creamy corn salad stays good in the fridge for up to 4 days when kept in an airtight container. The flavors actually get better after a day as everything mingles together! Just give it a good stir before serving since the dressing might settle a bit.

Make Ahead: You can prep this salad up to 24 hours before serving – it’s perfect for potlucks or BBQs! If making ahead, I suggest adding the bacon and cilantro just before serving to keep them fresh and crispy. The base mixture will stay creamy and flavorful in the fridge.

Serving Tip: Take the salad out of the fridge about 20 minutes before serving to let it come closer to room temperature – this helps the flavors really shine. Give it a quick stir to redistribute all the creamy goodness, and you’re good to go!

Preparation Time	15-20 minutes
Cooking Time	15-20 minutes
Total Time	30-40 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 70-85 g
• Fat: 200-220 g
• Carbohydrates: 180-200 g

Ingredients

• 8 ears of fresh corn (grilled, cooled, and kernels removed, about 4 cups)
• 4 green onions (grilled and chopped)
• 2 small jalapeños (grilled and minced)
• Vegetable oil
• Salt and pepper
• 1 cup sour cream (fat-free is suitable)
• 1 cup mayonnaise
• 2 ounces softened cream cheese (full-fat preferred, lower fat may result in a watery texture)
• 2 teaspoons ground cumin
• 1 teaspoon roasted garlic powder
• 1 teaspoon chili powder
• 1 teaspoon paprika (choose smoked paprika for extra smoky taste)
• 1 cup freshly grated extra-sharp cheddar cheese
• 1 cup freshly grated pepper jack cheese
• 1/3 cup bacon, cooked and crumbled
• Finely chopped cilantro (optional)

Step 1: Prepare and Season the Vegetables

Begin by preheating your grill to medium heat (400°F).

Shuck the corn and discard the silks.

Drizzle the corn, green onions, and jalapeños with olive oil, then lightly sprinkle with salt and pepper.

Ensure that all sides of the vegetables are evenly coated by rubbing the oil and seasonings into them.

Step 2: Clean and Oil the Grill

Clean and generously oil the grill grates to prevent sticking.

A recommended method is to drench a rolled-up paper towel in vegetable oil, then use tongs to hold the towel and rub the oil over the grill grates.

This will help achieve a nice char on the veggies.

Step 3: Grill the Vegetables

Add the corn, green onions, and jalapeños to the heated grill over direct heat.

Grill the corn for about 10–12 minutes total, rotating every 3–4 minutes until the kernels are bright yellow and lightly charred.

Grill the green onions for 1 minute, flip them over and grill for another minute or until lightly charred.

For the jalapeños, grill 1–2 minutes, flip, and grill another 1–2 minutes until lightly charred.

Once done, remove all the veggies onto a plate and allow them to cool to room temperature.

Step 4: Prepare the Dressing

While the veggies are cooling, prepare the dressing.

In a large bowl, whisk together sour cream and mayo.

Ensure the cream cheese is at room temperature; if needed, microwave it for 30 seconds to a minute, then whisk with a fork until smooth and easy to stir.

Add this to the sour cream and mayo mixture.

Incorporate the cumin, garlic powder, chili powder, and paprika.

Season the dressing with salt and pepper, starting with about 1/4 teaspoon of each, and adjust to taste.

Stir until the dressing is smooth.

Step 5: Add Cheese and Combine Ingredients

Grate extra-sharp Cheddar and pepper jack cheeses and add them to the dressing mixture.

Stir well to combine all the ingredients.

Thinly slice the charred green onions and dice the jalapeños.

Cut the corn off the cob by laying it on its side and slicing down with a sharp knife.

Add the sliced onions, diced jalapeños, and corn kernels to the salad.

Step 6: Final Adjustments and Serve

Stir the salad together and taste it.

Adjust the seasoning if necessary to meet your preference.

Serve the salad with a sprinkle of crumbled bacon and fresh cilantro on top, offering a delightful mix of flavors and textures.