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Bowl of crack corn salad featuring corn, creamy dressing, and fresh herbs

Crack Corn Salad

A vibrant salad featuring sweet corn, crispy bacon, and refreshing vegetables, dressed with creamy ranch, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups Sweet Corn (fresh, frozen (thawed), or canned) Use fresh corn when in season for best flavor.
  • 4-6 slices Bacon (cooked until crispy and crumbled) Cook bacon until crispy for the best texture.
  • 2-3 stalks Green Onions (thinly sliced)
  • 1 small Jalapeño (finely diced, seeds removed) Adjust the amount based on spice preference.
  • 1 cup Ranch Dressing Use your favorite brand.
  • 1 cup Sharp Cheddar Cheese (shredded) Cheddar adds a rich flavor.
  • 1-2 tablespoons Lime Juice (fresh) Fresh lime enhances flavor.
  • 0.5 teaspoon Garlic Powder
  • to taste Salt and Black Pepper

Method
 

Preparation
  1. If using fresh corn, boil or grill the ears until cooked, then cut the kernels off the cob. If using frozen or canned corn, drain and thaw (if necessary).
  2. In a skillet over medium heat, cook your bacon until crispy, then allow it to cool on a paper towel-lined plate. Once cooled, crumble it into small pieces.
Mixing the Salad
  1. In a large mixing bowl, combine the sweet corn, crumbled bacon, sliced green onions, and diced jalapeño.
Dressing the Salad
  1. Pour in the ranch dressing, lime juice, garlic powder, salt, and pepper. Mix everything together thoroughly until all ingredients are well coated.
Cheesing It Up
  1. Fold in the shredded cheese gently but thoroughly.
Chilling
  1. Refrigerate the salad for at least 30 minutes to an hour before serving.
Serving Suggestions
  1. Serve the salad in a large bowl garnished with additional green onions or cheese on top.

Notes

Best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to three days. For make-ahead, prepare ingredients separately and mix just before serving. Freezing is not recommended.