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This cool and crunchy Crack Corn Salad brings together crisp bacon, sweet corn, tangy cheddar, and a creamy ranch dressing with a punch from fresh jalapeño and lime. It is the perfect bring-along for potlucks or picnics and has never failed to disappear quickly at my family’s summer parties
I made this for a neighborhood BBQ on a whim and now everyone requests it at every summer gathering. The zippy dressing keeps people coming back for seconds
Ingredients
- Sweet corn: Four cups fresh canned or thawed frozen all work. Try to pick bright shiny kernels for the best flavor
- Bacon: Twelve slices cooked until extra crisp then finely chopped. Good quality bacon adds a smoky background taste
- Green onions: A quarter cup chopped for sharp freshness look for firm crisp stalks
- Jalapeño: Finely diced for spice. Remove seeds for less heat. Pick firm glossy peppers
- Ranch salad dressing: Half a cup. Use a trusted store brand or whip up your own for richer results
- Cheddar cheese: One cup shredded. A sharp cheddar really stands out try to shred from a block for the best melt and taste
- Juice of one lime: Adds just the right tang look for a heavy lime that feels juicy in your palm
- Garlic powder: One teaspoon for extra savoriness
- Kosher salt and freshly ground black pepper: To taste taste along the way and season until flavors come together
Step-by-Step Instructions
- Make the Ranch Dressing:
- If you want to go homemade whisk together mayonnaise sour cream whole milk buttermilk onion powder fresh garlic lemon juice dill salt and pepper until smooth and creamy. Place in the fridge until needed so the flavors can mingle
- Chop and Cook the Bacon:
- Cook bacon slices until crispy then chop finely. This step is important because crisp bacon holds up better and gives the salad an irresistible crunch
- Mix the Vegetables and Cheese:
- Gently toss together the sweet corn green onions jalapeño and cheddar cheese in a large salad bowl. Mixing them before adding dressing keeps everything evenly distributed
- Season and Add Lime:
- Sprinkle in the garlic powder squeeze in the lime juice and toss gently. This brightens up every spoonful
- Dress and Toss:
- Pour in a half cup of the prepared ranch dressing. Stir until every bit of corn and bacon gets coated. For a creamier salad add a little more. Season the blend with kosher salt and black pepper sampling as you go
- Chill and Garnish:
- If you have time pop the bowl in the fridge for thirty minutes to meld all the flavors. Before serving top with fresh herbs like chopped parsley or dill for color
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My favorite thing in this salad is the pop of flavor from jalapeño but I love that it is easy to swap for something milder for my kids. Once my son and I made it together for Father’s Day and he could not stop sneaking bites straight from the bowl before dinner
Storage Tips
Keep any leftovers covered tightly in the fridge and use within three days. The salad stays crisp if you wait to stir in the dressing until just before serving for next day events
Ingredient Substitutions
Try bell pepper in place of jalapeño for less heat or swap out cheddar for Colby Jack if needed. Turkey bacon works just as well for a lighter version and you can use Greek yogurt mixed with herbs instead of ranch for less fat
Serving Suggestions
Pile this salad high next to grilled chicken or burgers at a BBQ or spoon over crunchy tortilla chips for an easy appetizer. I have even used leftovers rolled up in tortillas for quick lunch wraps
Cultural History
Corn salads burst with flavor in warm weather and this dish draws on the tradition of mixing summer’s sweetest vegetables with rich creamy dressings. It is a playful spin on Southern and Midwestern picnic classics that always remind me of summer fairs and family reunions
Recipe Questions & Answers
- → Can I use frozen or canned corn?
Yes, both frozen (thawed) and canned (drained) corn work well. Fresh grilled corn can add a smoky note, too.
- → How spicy is this salad?
The spice comes from jalapeño. For less heat, reduce the amount or use bell pepper instead.
- → Can I prepare this in advance?
Absolutely. Preparing ahead actually enhances the flavors as they blend in the fridge. Serve chilled for best taste.
- → Is it possible to make this vegetarian?
Yes, simply omit the bacon or use a plant-based alternative to keep all the bold flavors without meat.
- → What pairs well as a side with this dish?
This salad shines alongside grilled meats, burgers, or as part of a picnic spread with other classic sides.
- → Can I make my own ranch dressing?
Definitely! Blend mayonnaise, sour cream, buttermilk, milk, herbs, and spices for a homemade touch.