Jalapeno Popper Corn Salad

• 1 medium onion, quartered
• 2 jalapeno peppers
• 1 cup sour cream
• 1 cup mayonnaise
• 2 ounces cream cheese, softened
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups fresh corn (about 8 ears), cooked and cooled
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded pepper jack cheese
• 1/2 cup crumbled cooked bacon, divided

1. Grill onion and jalapenos, covered, over medium-high heat or broil 4 in. from heat 3-5 minutes on each side or until lightly charred. Cool completely; chop into 1/2-inch pieces.
2. Combine the next nine ingredients. Stir in corn, cheeses, half the bacon, and the grilled vegetables. Top with remaining bacon to serve.

onion, peppers, sour cream, mayonnaise, cream cheese, ground cumin, garlic, chili powder, paprika, salt, pepper, fresh corn, cheddar cheese, pepper, bacon

Taken from www.tasteofhome.com/recipes/jalapeno-popper-corn-salad/ (may not work)