Crack Corn Salad
A delightful medley of textures and flavors, perfect for picnics, potlucks, or a cozy family dinner.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Mixing
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups corn
- 8 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 packet ranch seasoning mix
- 2 tablespoons green onions, chopped
- Salt and pepper, to taste
Instructions
- Cook the bacon: Fry the bacon over medium heat in a skillet until crispy, about 7-10 minutes. Let cool, then crumble it up.
- Prepare the corn: For frozen corn, thaw it and pat dry. For canned corn, ensure it’s well-drained. If using fresh corn, slice the kernels off the cob.
- In a large bowl: Combine the corn, crumbled bacon (keeping a little aside for topping), shredded cheddar, and chopped green onions. Mix well.
- Create the dressing: In a separate bowl, whisk together the mayonnaise, sour cream, ranch seasoning, salt, and pepper until creamy.
- Combine: Pour the dressing over the corn mixture and gently fold until well-coated.
- Taste and adjust: Sample the salad and adjust seasoning if needed.
- Chill: Refrigerate for at least 30 minutes to allow flavors to meld.
Notes
Best enjoyed chilled and garnished with reserved bacon crumbles and fresh green onions.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Keywords: crack corn salad, summer salad, picnic side dish, easy salad recipe