Our jalapeño garden has been producing like crazy, so Tim and I have been trying some different ideas with them. I poke around online for a few ideas and mix them together and make them our own. Recently we made our rendition of jalapeño-corn salad.
This is how easy it is to make.
- 1 large bag of frozen corn (or 2 lbs.), thawed
- 1 half of a large or 1 small onion, chopped
- 2-3 cloves of garlic, minced
- 4 jalapeños, diced (Less, if you can’t take the heat, or remove seeds and white inner membrane-the hot part. We left all that stuff in, but we like things really spicy.)
- 1/2 cup grated parmesan cheese (Grate it yourself. It’s so much better than the pre-grated stuff you shake on spaghetti.)
- light ranch dressing
- 6 slices or turkey bacon, crispy, chopped
Combine corn, onion, garlic, jalapeño, and cheese. Add the ranch dressing in small amounts and toss. You just want to lightly coat the salad, not drown it with dressing. Ranch is strong; you won’t taste the other flavors if you over do it. Lastly, fold in the bacon crumbles and enjoy!
You can use whatever cheese you’d like, regular bacon, or full fat ranch. As we mention in our ‘About Us,’ we like to lighten the calorie load without sacrificing taste when we can. (No FAT FREE stuff; it has no flavor.) This recipe makes A LOT – great for a party! This time we served it as a side dish in ceramic ramekins (great for portion control, and corn tends to go all over the place on a plate). You can always scale the recipe back if you don’t want to make so much. Tim and I work all the time so leftovers are our friends.
PS-We loved it so much we are going to be sharing this salad with our coworkers at a work picnic next week!