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Crack Corn Salad

This delightful Crack Corn Salad combines sweet corn, crispy bacon, zesty jalapeños, and a creamy dressing, making it a perfect summer side dish for any gathering.
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Prep Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Salad Base Ingredients
  • 4 cups sweet corn (fresh or frozen and thawed) Fresh corn is ideal, but frozen corn is a great alternative.
  • 12 slices cooked bacon, finely chopped Use thick-cut bacon for better flavor; turkey bacon is a lighter substitute.
  • 1/4 cup green onions, chopped
  • 1 jalapeño, finely diced (remove seeds for less heat)
  • salt and pepper, to taste Adjust according to preference.
  • 1 cup cheddar cheese, shredded Sharp cheddar preferred, but pepper jack adds a spicy twist.
  • 1 Juice of 1 lime
Dressing Ingredients
  • 1 1/2 cups mayonnaise Use room temperature for easier mixing.
  • 1/2 cup sour cream Can substitute with Greek yogurt for a lighter option.
  • 1/3 cup whole milk
  • 1/4 cup buttermilk
  • 1 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 1 teaspoon fresh dill

Method
 

Ranch Dressing Preparation
  1. In a large bowl, whisk together the mayonnaise, sour cream, whole milk, buttermilk, Ranch dressing, garlic powder, onion powder, minced garlic, lemon juice, and fresh dill until smooth.
  2. Tip: Use a whisk or an immersion blender for an ultra-smooth dressing.
Salad Preparation
  1. In a separate bowl, combine the sweet corn, chopped bacon, green onions, and jalapeño.
  2. Pour the dressing mixture over the salad base, and mix gently until well combined.
  3. Add salt, pepper, lime juice, and shredded cheddar cheese to the mixture and adjust seasoning as necessary.
  4. Cover and chill in the refrigerator for at least 30 minutes to allow flavors to meld.

Notes

For best flavor, avoid adding any garnishes until right before serving. Leftovers can be stored in an airtight container in the fridge for up to 3 days. This salad doesn't freeze well due to the creamy dressing.