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Grilled Corn Salad Recipe


  • 8 Ears Sweet Corn
  • 810 Slices Bacon (cooked and crumbled)
  • ½ cup Red Onion (diced)
  • ½ cup Red Bell Pepper (diced)
  • 3 Jalapeños (diced fine)
  • 1 cup Cheddar Cheese shredded
  • ½ cup Sour Cream
  • ½ cup Cream Cheese
  • 1 teaspoon Killer Hogs The AP Seasoning (or simply use Salt and Black Pepper to taste)


  1. Prepare charcoal grill set up for 2 zone fire.
  2. Place corn in husk on indirect side of grill for 10-15 minutes.
  3. Peel back the husk and remove corn silt. Place directly over hot side of grill to char, 4-5 minutes rotating as necessary.
  4. Remove husk end from each ear or corn and use a knife to cut off the corn into a large bowl.
  5. Combine Sour Cream and Cream cheese until smooth.
  6. Add cream cheese mixture, onion, bell pepper, bacon, jalapeño, and cheddar cheese. Fold ingredients into corn and season with Killer Hogs The AP Seasoning or salt and pepper to taste.
  7. Garnish with sliced jalapeño and green onion.
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