Creamy Mexican Corn Salad
Total Time
45 mins
Prep Time
15 mins
Cook Time
30 mins
Rating
4.63 out of 5 stars
(8)
Ingredients
8 servings
- 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
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Preparation
Step 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.
Step 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.
Step 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.
Step 4
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Chef's notes
Substitute 5 cups of frozen corn or drained and rinsed canned corn for the fresh corn kernels.
For a milder dish, omit the green chiles. If you want a bigger kick, substitute fresh Hatch chiles.
Substitute half whole milk and half heavy cream for half-and-half.
Store this corn salad in an airtight container in the refrigerator for up to 3 days.
Reheat leftovers on the stove or in the microwave. On the stove, heat in a saucepan over medium-low heat until warmed through, about 5 minutes. In the microwave, heat in 30-second intervals, stirring between rounds until warmed through.