Crack Corn Salad
Enjoy a refreshing Crack Corn Salad that’s perfect for summer picnics and easy weeknight meals. Quick to make and packed with flavors!
Ingredients
Dressing Ingredients
- 1.5 cups mayonnaise For creamy texture
- 0.5 cups sour cream Adds richness
- 0.33 cups whole milk
- 0.25 cups buttermilk For tangy flavor
- 0.5 cups Ranch salad dressing Can use homemade or store-bought
- 2 cloves garlic, minced For flavor
- 0.25 teaspoons onion powder
- 1 teaspoon garlic powder
- 2 tablespoons lemon juice For brightness
- 1 teaspoon fresh dill, chopped For freshness
- Kosher salt and freshly ground black pepper, to taste
Salad Ingredients
- 4 cups sweet corn, fresh or thawed from frozen The base of the salad
- 12 slices smoked turkey bacon, finely chopped Adds a crunchy texture
- 0.25 cups green onions, chopped For flavor and color
- 1 whole jalapeño, finely diced (seeds removed for milder heat)
- 1 cup cheddar cheese, shredded For creaminess
- 1 whole lime, juiced For acidity
- Salt and pepper, to taste
Instructions
Mix the Dressing
- In a medium bowl, combine mayonnaise, sour cream, whole milk, and buttermilk until smooth. Then, add Ranch dressing, minced garlic, onion powder, garlic powder, lemon juice, and chopped fresh dill. Season with kosher salt and black pepper to taste.
Prepare the Corn
- If using fresh corn, blanch it in boiling water for 2-3 minutes, then shock it in ice water and drain. If using frozen corn, simply thaw and drain.
Cook the Bacon
- Cook the smoked turkey bacon in a skillet over medium heat until browned. Drain and chop finely.
Combine Ingredients
- In a large bowl, mix together sweet corn, bacon, cheddar cheese, green onions, and jalapeño. Pour in the ranch dressing and lime juice, gently tossing to combine. Adjust seasoning with extra salt, pepper, or lime juice as needed.
Chill the Salad
- Refrigerate the salad for at least 30 minutes before serving to let the flavors develop.
Notes
Chill the ingredients before mixing for a more refreshing bite. If you prefer less heat, remove the seeds from the jalapeño or skip it altogether. Store leftovers in an airtight container in the fridge for up to 3 days. Avoid freezing the salad.