Crack Corn Salad Bacon Cheddar (Print Version)
# Ingredients:
01 -
4 cups sweet corn, fresh, canned, or thawed from frozen
02 -
12 slices cooked bacon, finely chopped
03 -
1 cup cheddar cheese, shredded
04 -
¼ cup green onions, chopped
05 -
1 jalapeño, finely diced
06 -
½ cup ranch dressing, store-bought or homemade
07 -
Juice of 1 lime
08 -
1 teaspoon garlic powder
09 -
Kosher salt, to taste
10 -
Freshly ground black pepper, to taste
→ Optional Homemade Ranch Dressing
11 -
1½ cups mayonnaise
12 -
½ cup sour cream
13 -
⅓ cup whole milk
14 -
¼ cup buttermilk
15 -
¼ teaspoon onion powder
16 -
2 garlic cloves, minced
17 -
2 tablespoons lemon juice
18 -
1 teaspoon fresh dill
19 -
Salt and black pepper, to taste
# Instructions:
01 -
Whisk together mayonnaise, sour cream, milk, buttermilk, onion powder, minced garlic, lemon juice, dill, salt, and pepper in a bowl until the mixture is smooth. Refrigerate until ready to use.
02 -
In a large mixing bowl, add sweet corn, finely chopped bacon, green onions, diced jalapeño, shredded cheddar cheese, garlic powder, lime juice, kosher salt, and freshly ground black pepper.
03 -
Pour ½ cup of ranch dressing over the corn mixture. Stir thoroughly to ensure all ingredients are evenly coated. Add additional dressing if a creamier consistency is desired.
04 -
For best flavor, cover and refrigerate the salad for at least 30 minutes. Garnish with fresh herbs such as parsley or dill before serving, if desired.
# Notes:
01 -
Grilled fresh corn imparts a smoky depth to the dish.
02 -
Adjust the heat by varying the amount of jalapeño, or substitute with bell pepper for a milder option.
03 -
This salad is ideal for BBQs, potlucks, and can be prepared ahead for gatherings.