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All the classics you want in a summertime side dish show up in this irresistible crack corn salad. Sweet corn, crisp bacon, and creamy ranch come together, with cheddar, jalapeño, and a fresh squeeze of lime to shake up every bite. It takes barely any time to toss together and always vanishes first at neighborhood cookouts. I whipped it up late one corn season and watched every friend line up for seconds—some for thirds.
This salad’s the one my picky family always fights for. I put it out on the table and soon it’s just an empty bowl—especially if it’s corn season. You just can’t stop eating it.
Effortless Ingredients
- Sweet corn: You can use fresh, canned, or thawed frozen corn—fresh off the cob is especially tasty if you find it locally.
- Cheddar cheese: Sharp cheddar goes great here. Shredding your own block cheese keeps it extra creamy.
- Freshly ground black pepper: Gives a spicy kick of freshness right at the end.
- Kosher salt: Toss in some flaky salt to amp up all those other flavors.
- Bacon: Crispy, smoky bacon bits bring on that crunch and flavor. Thick slices work best for bigger chunks.
- Lime juice: A squirt of fresh lime brightens it all up and keeps things zippy.
- Ranch dressing: Store-bought ranch is fine, but if you want, mix up your own. Either way, it holds everything together.
- Jalapeño: It adds a gentle kick. Take out the seeds for less heat or use a bell pepper if you want none.
- Green onions: Chopped green onions sneak in color and a little oniony sparkle. Go for the ones with the brightest stalks.
- Garlic powder: A sprinkle brings out savory flavors and a little garlic smell.
Easy Step-by-Step
- Chill and serve:
- Pop the salad in the fridge, covered, for about a half hour—or a few hours—so all those flavors really settle in. Just before friends arrive, throw on some fresh herbs for color and a boost of flavor.
- Dress and toss:
- Pour in half a cup of ranch, and gently mix until you see ranch on every bit. Like it creamier? Add more to your taste!
- Combine the salad base:
- Grab a big bowl and drop in corn, bacon, cheddar, jalapeño, onions, a squeeze of lime, black pepper, salt, and garlic powder. Stir everything until it’s all spread out evenly.
- Make the homemade ranch:
- If you’re mixing your own, just whisk up mayo, sour cream, milk, a splash of buttermilk, chopped dill, lemon juice, fresh minced garlic, onion powder, and some salt and pepper until it’s smooth. Let it rest in the fridge for a bit to bring the flavors together.
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You Gotta Know
- Stays fresh and crunchy in the fridge for two days
- No need to cook—ready in about fifteen minutes
- Packed with calcium and protein for a nice boost
The smoky bacon totally kicks up the flavor in every bite. The first time I shared this, my mom almost finished the whole bowl before I could stop her. I ended up hiding the rest so the guests didn’t miss out.
Storing leftovers
Pop any extras in a tightly sealed container and keep them chilled. It’s delicious cold and hangs onto its crunch for a couple days. If you’re making ahead for a party, wait to add the bacon until just before serving so it stays crisp instead of soaking in the dressing.
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Swap Options
To dial down the heat, switch out jalapeño with diced bell pepper or even throw in sweet cherry tomatoes. Leave the bacon out to make it veggie and mix in toasted sunflower seeds for a savory crunch. Vegan ranch works instead of the usual dressing, too.
How to serve it
Serve this salad next to BBQ chicken, burgers, or hot-off-the-grill meats. Scoop it up with tortilla chips as a dip or stuff into lettuce cups for a fresh bite. For parties, spoon into jars so everyone has a chunk of bacon in their serving.
Backstory and flavor roots
This takes some cues from elote, the classic Mexican corn on the cob with creamy sauce, lime, and spice. It’s simplified for easy serving at picnics, but still pops with color and all the familiar flavors you’d find from a street vendor cart.
Common Questions
- → Can I use canned, frozen, or fresh corn?
Yep—use any kind, just thaw frozen corn. For a smoky taste, grilled fresh corn is awesome.
- → How spicy is this dish?
The jalapeño brings the heat, but you can add less or pick bell pepper to keep it mild.
- → Is homemade ranch necessary?
Nope, bottled ranch gets the job done. If you make your own, it'll taste even fresher.
- → Can I make this dish in advance?
For sure! Toss it in the fridge for half an hour or even a few hours so the flavors blend nicely.
- → Any garnish suggestions?
Try tossing on some dill or parsley right before you serve for a hit of color and flavor.