Description
Crack Corn Salad is an addictive creamy BBQ side dish that combines sweet corn, crispy bacon, and a flavorful ranch dressing.
Ingredients
- 4 cups sweet corn kernels, fresh, canned, or frozen
- 8 slices bacon
- 1 cup shredded sharp cheddar cheese
- 1/2 cup finely diced red bell pepper
- 1/3 cup thinly sliced green onions
- 1/4 cup finely diced red onion
- 1 jalapeño, seeded and finely diced, optional
- 3/4 cup mayonnaise
- 1/2 cup sour cream
- 1 packet (1 oz) ranch seasoning mix
- 1 tablespoon fresh lime juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1–2 tablespoons milk, if needed to thin the dressing
- 2 tablespoons chopped fresh parsley (optional garnish)
- Extra shredded cheddar cheese (optional garnish)
- Additional sliced green onions (optional garnish)
- A pinch of smoked paprika (optional garnish)
Instructions
- Prepare the Corn: If using canned corn, drain it thoroughly. If using frozen corn, thaw it completely and pat it dry with paper towels. Fresh corn can be cut from cooked and cooled ears. For extra flavor, sauté the corn in a dry skillet over medium-high heat for 3–5 minutes until lightly golden. Allow it to cool completely before assembling the salad.
- Cook the Bacon: Place the bacon in a skillet over medium heat. Cook for 6–10 minutes, turning as needed, until crisp and golden. Transfer the bacon to a paper towel-lined plate to drain. Once cooled, crumble it into small pieces and set aside.
- Make the Ranch Dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, ranch seasoning, lime juice, garlic powder, and black pepper until smooth and creamy. If the dressing is too thick, add 1 tablespoon of milk at a time until it reaches your preferred consistency. Taste and adjust the seasoning if needed.
- Combine the Salad Ingredients: Add the cooled corn, shredded cheddar cheese, diced red bell pepper, green onions, red onion, and jalapeño if using to the bowl of dressing. Stir gently until all the ingredients are evenly coated.
- Add the Crispy Bacon: Reserve a small handful of bacon for garnish. Fold the remaining bacon into the corn mixture. Mix gently to distribute the bacon without crushing the vegetables.
- Chill the Salad: Cover the bowl and refrigerate for at least 30 minutes. This gives the ranch seasoning time to blend with the other ingredients and allows the flavors to develop. Before serving, stir the salad and taste again. If it has thickened too much, add a small spoonful of sour cream or mayonnaise.
- Garnish and Serve: Transfer the salad to a serving bowl. Sprinkle the reserved bacon, extra cheddar cheese, green onions, and a little smoked paprika over the top. Serve chilled alongside grilled meats, burgers, hot dogs, ribs, or barbecue chicken.
Notes
- For a vegetarian version, omit the bacon.
- Feel free to customize the salad with additional vegetables like diced cucumbers or tomatoes.
- This salad can be made a day in advance for better flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg