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Healthy Jalapeno Popper Corn Salad

Healthy Jalapeno Popper Corn Salad

Jalapeno poppers are tasty treats that bring a big spiciness factor thanks to the fact that you are eating about half a jalapeno per each treat! For those of us who don’t like THAT much spiciness, we are glad that there are alternatives. In our research for a new corn recipe this month, we saw lots of variations for corn recipes that had all the typical ingredients of a jalapeno popper in them too – bacon, cream cheese, sour cream, and cheddar cheese. While this sounds delicious, it is not so healthy… so we needed to fix things! We created this new Healthy Jalapeno Popper Corn Salad recipe that is a much lighter version of the typical football favorite party appetizer. By taking out the bacon, adding in more veggies, and reducing the amount of dairy, we are left with one healthy recipe. This will be a new favorite!

Healthy Jalapeno Popper Corn Salad
Serves 4
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
219 calories
27 g
17 g
10 g
10 g
4 g
279 g
221 g
9 g
0 g
5 g
Nutrition Facts
Serving Size
279g
Servings
4
Amount Per Serving
Calories 219
Calories from Fat 88
% Daily Value *
Total Fat 10g
15%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 17mg
6%
Sodium 221mg
9%
Total Carbohydrates 27g
9%
Dietary Fiber 6g
24%
Sugars 9g
Protein 10g
Vitamin A
27%
Vitamin C
244%
Calcium
17%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 ears of corn, husked and silk removed
  2. 1 tbsp. extra virgin olive oil
  3. 1 small head of broccoli, chopped into small pieces
  4. 1 jalapeno, chopped into small pieces
  5. 1/4 cup green onions, chopped
  6. 1/4 cup reduced-fat cream cheese
  7. 1/4 cup plain Greek yogurt
  8. 1/4 cup shredded sharp cheddar cheese
  9. Salt and pepper, to taste
Instructions
  1. Husk the corn, then drizzle each cob with olive oil and season with salt and pepper. Wrap in tin foil and grill on high for about 15 minutes, turning over halfway through so it doesn't burn.
  2. Remove from grill, let the corn cool for 10 minutes, then slice the kernels off the husk (see note below).
  3. Using a large mixing bowl, add the corn, the chopped broccoli, jalapeno, green onions, the cream cheese and the greek yogurt. Combine well until all ingredients are mixed. Add the cheddar and mix again. Add salt and pepper to taste.
  4. Refrigerate for 1 hour and serve cold.
Notes
  1. Use a bundt cake pan, with the corn husk placed in the hole in the middle, to easily catch the corn kernels when slicing them off the husk.
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calories
219
fat
10g
protein
10g
carbs
27g
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