Description
This creamy Crack Corn Salad is loaded with sweet corn, crispy bacon, cheddar cheese, and a tangy ranch dressing. It’s an easy, crowd-pleasing side dish perfect for potlucks, BBQs, and busy weeknights.
Ingredients
Salad
4 cups sweet corn (fresh, frozen & thawed, or canned & drained)
12 slices bacon, cooked and finely chopped
1/4 cup green onions, chopped
1 jalapeño, finely diced
1 cup cheddar cheese, shredded
Juice of 1 lime
1 teaspoon garlic powder
Kosher salt, to taste
Freshly ground black pepper, to taste
1/2 cup ranch dressing (see below or use store-bought)
Ranch Dressing
1 1/2 cups mayonnaise
1/2 cup sour cream
1/3 cup whole milk
1/4 cup buttermilk
1/4 teaspoon onion powder
2 cloves garlic, minced
2 tablespoons lemon juice
1 teaspoon fresh dill
Salt and pepper, to taste
Instructions
Ranch Dressing
In a large bowl, combine all ranch dressing ingredients.
Stir until smooth and creamy.
Taste and adjust seasoning if needed. Set aside.
Salad
In a large bowl, add corn, bacon, green onions, jalapeño, cheddar cheese, lime juice, garlic powder, salt, and pepper.
Pour in 1/2 cup of the ranch dressing.
Stir until everything is well coated and creamy.
Chill for 30 minutes if time allows.
Garnish with herbs if desired and serve
Notes
Fresh, frozen, or canned corn all work well.
For less heat, remove the seeds from the jalapeño.
This salad thickens as it chills—add a splash of milk to loosen if needed.
Add bacon just before serving for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: side dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 26 g
- Saturated Fat: 7 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 35 mg