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This crack corn salad packs together everything you want in a summer side. Juicy sweet corn mingles with savory bits of bacon and creamy ranch while sharp cheddar cheese and a pop of lime and jalapeño keep every bite exciting. This comes together in minutes and always steals the show at potlucks and barbecues. I remember whipping this up at the tail end of corn season and watching a whole table of friends go back for seconds and thirds.
Every time I serve this it disappears fast. It is that one salad even the picky eaters in my family rave about especially when sweet summer corn is at its peak.
Ingredients
- Sweet corn: Use either fresh cut straight off the cob canned or frozen corn that has been thawed. Fresh local corn gives unbeatable flavor if you have it.
- Bacon: Crisp cooked bacon adds smoky depth and crunch. Look for thick cut bacon for heartier bites.
- Green onions: Offer a mild zesty flavor and burst of color. Choose firm bright green stalks.
- Jalapeño: Brings subtle heat and zing. Remove seeds for less spice or swap with sweet bell pepper for zero heat.
- Ranch dressing: Acts as the creamy base that ties it all together. Homemade ranch is fantastic but store bought works just as well for convenience.
- Cheddar cheese: Sharp cheddar gives a creamy and punchy contrast. Buy a block and shred it yourself for the freshest texture.
- Lime juice: Brightens up everything and balances out the richness. Pick a lime that feels heavy and juicy when squeezed.
- Garlic powder: Backs up the savory notes and gently perfumes the dish. Choose a fresh aromatic garlic powder for the best taste.
- Kosher salt: Rounds out all the flavors. Large grain salt helps you control the seasoning better.
- Freshly ground black pepper: Adds a little bite and freshness to finish.
Step by Step Instructions
- Make the homemade ranch dressing:
- If you choose to make your own dressing whisk mayonnaise sour cream milk buttermilk onion powder minced garlic lemon juice chopped dill salt and pepper briskly in a bowl until smooth. Let this chill so the flavors come together.
- Combine the salad base:
- In a very large mixing bowl add the sweet corn chopped bacon green onions diced jalapeño shredded cheddar cheese garlic powder freshly squeezed lime juice salt and black pepper. Make sure all ingredients are evenly distributed before dressing.
- Dress and toss:
- Pour half a cup of ranch dressing over the salad and fold everything together gently so the corn and bacon stay intact. Check if you desire extra creaminess and add more ranch as needed to your taste.
- Chill and serve:
- For the best flavor cover and refrigerate for thirty minutes or even up to a few hours so all the flavors blend. Before serving you can garnish with chopped fresh herbs for more color and aroma.
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You Must Know
- Great source of protein and calcium
- Prep takes just fifteen minutes with no need to turn on the stove
- Stays crunchy and flavorful for up to two days in the fridge
I absolutely adore how smoky bacon transforms every bite of this salad. The first time I made it my mom nearly finished half the bowl before dinner even started and I had to set the rest aside so there would be any left for guests.
Storage tips
Store leftovers in an airtight container in the refrigerator. This salad tastes wonderful cold and keeps its crispness for up to two days. If you are prepping for a party add the bacon just before serving so it stays crispy rather than softening in the dressing.
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Ingredient substitutions
For less heat swap the jalapeño for diced bell pepper or even a handful of sweet cherry tomatoes. If you want it vegetarian leave out the bacon and try adding toasted sunflower seeds for a savory crunch. A vegan ranch will work in place of traditional dressing if needed.
Serving suggestions
Pile the salad next to grilled meats burgers or BBQ chicken. It doubles as a unique dip for tortilla chips or a bright filling for lettuce wraps. For a picnic portion out into individual jars so everyone gets plenty of bacon in each serving.
Cultural and historical context
Mexican street corn or elote often inspires salads like this blending creamy dressings fresh lime and corn. This version aims for picnic simplicity and familiar flavors but pays tribute to the color and zing of classic elote sold by street vendors.
Frequently Asked Questions
- → Can I use canned, frozen, or fresh corn?
Yes, all three work well—just ensure frozen corn is thawed. Fresh grilled corn adds a smoky flavor if desired.
- → How spicy is this dish?
The heat comes from the jalapeño. Adjust the amount or swap for bell pepper for a milder version.
- → Is homemade ranch necessary?
No, store-bought ranch is perfectly fine, but homemade offers customizable flavor and freshness.
- → Can I make this dish in advance?
Absolutely. Chill it for 30 minutes or prepare a few hours ahead to let flavors meld for best results.
- → Any garnish suggestions?
Fresh herbs such as parsley or dill add freshness and color right before serving.