Jalapeño Popper Grilled Corn Salad

Jalapeño Popper Grilled Corn Salad 8 Ears of Corn (olive oil, salt, pepper) 2 Jalapeños - seeds & stems removed, finely chopped 1 Cup Chopped Cooked Bacon 2 ounces Cream Cheese - softened 1/4 Cup Sour Cream 1 Cup Grated Cheddar Cheese Salt/Pepper To Taste Coat each corn cob with olive oil, salt and pepper. Wrap completely with foil. Place foil wrapped corn cobs on grill, cover. Grill 15-20 minutes, rotate every 2-3 minutes. Open foil slightly during the last 2 minutes to allow the smoky flavor to develop. Remove from grill and allow to cool for 10 minutes. Remove husks then cut kernels off of cobs. (should yield approx 6 cups) Mix kernels with chopped jalapeños, bacon pieces, cream cheese and sour cream. Stir. Stir in shredded cheese, salt and pepper.