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!
- 3 ears of corn, husked and silk removed
- 1 tbsp. extra virgin olive oil
- 1 small head of broccoli, chopped into small pieces
- 1 jalapeno, chopped into small pieces
- 1/4 cup green onions, chopped
- 1/4 cup reduced-fat cream cheese
- 1/4 cup plain Greek yogurt
- 1/4 cup shredded sharp cheddar cheese
- Salt and pepper, to taste
- 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.
- Remove from grill, let the corn cool for 10 minutes, then slice the kernels off the husk (see note below).
- 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.
- Refrigerate for 1 hour and serve cold.
- 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.
