Delicious Crack Corn Salad
A light and refreshing salad with sweet corn, crunchy bell peppers, and crispy bacon, perfect for summer gatherings.
Ingredients
Main Ingredients
- 4 cups Sweet Corn Fresh corn is ideal; also use frozen or canned.
- 1 Red Onion
- 2 Bell Peppers (red and yellow) Use any color you prefer.
- 4 slices Bacon (crispy beef bacon optional) Substitute with turkey bacon or omit for vegetarian option.
- 1 cup Mayonnaise
- 1/2 cup Sour Cream
- 1 tablespoon Apple Cider Vinegar
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/2 cup Cheese (crumbled feta or shredded cheddar)
Instructions
Preparation
- If using fresh corn, shuck the ears and cook in boiling water for 3-5 minutes. Cool under cold water before slicing kernels off the cob. For canned or frozen corn, drain and thaw them.
- In a skillet, cook beef bacon until crispy. Place on paper towel to absorb excess grease, then crumble into small pieces.
- Dice the bell peppers and red onion into small pieces.
- In a small bowl, combine mayonnaise, sour cream, apple cider vinegar, salt, and pepper. Whisk until smooth and creamy.
- In a large mixing bowl, add corn, diced bell peppers, red onion, crumbled bacon, and cheese. Pour dressing over and gently toss until combined.
- Cover and chill in the refrigerator for at least 30 minutes before serving.
Notes
Use fresh corn for the sweetest flavor. Chill the salad for at least 30 minutes to maximize flavor. Cut vegetables uniformly for better mixing. Feel free to adjust bacon quantity to taste. Consider doubling for larger groups.