Corn Salad Bacon Cheddar (Print-Friendly Version)
# What You'll Need:
01 -
Ground black pepper, add just as much as you like
02 -
Some kosher salt, taste as you go
03 -
1 teaspoon garlic powder to shake in
04 -
Juice squeezed from 1 lime
05 -
½ cup of ranch dressing, grab some from the store or mix up your own
06 -
1 jalapeño, chop it up tiny
07 -
¼ cup chopped green onions
08 -
1 cup cheddar cheese, grate it fresh if you can
09 -
12 strips of bacon, cook and chop them up fine
10 -
4 cups corn, use fresh, canned, or thawed frozen
→ Optional Homemade Ranch Dressing
11 -
Salt and pepper, season to taste
12 -
1 teaspoon chopped fresh dill
13 -
2 tablespoons lemon juice, squeezed fresh
14 -
2 garlic cloves, crush or mince them
15 -
¼ teaspoon onion powder
16 -
¼ cup tangy buttermilk
17 -
⅓ cup whole milk
18 -
½ cup sour cream
19 -
1½ cups creamy mayonnaise
# Step-by-Step Directions:
01 -
Pop it in the fridge for half an hour or so to let flavors come together. Sprinkle with parsley, dill, or whatever fresh herbs you’ve got handy before you dig in.
02 -
Drizzle on half a cup of ranch dressing and mix everything up till it’s all covered. Want it extra creamy? Go ahead and pour in a bit more.
03 -
Toss corn, chopped bacon, cheddar cheese, green onion, jalapeño, lime juice, garlic powder, salt, and pepper in a big bowl. Make sure everything’s spread around nicely.
04 -
Throw mayo, sour cream, whole milk, buttermilk, onion powder, chopped garlic, lemon juice, dill, a pinch of salt, and a crack of pepper in a bowl. Stir it up until smooth. You can stash it in the fridge until you need it.
# Helpful Notes:
01 -
Grilling fresh corn really gives this dish a smoky kick.
02 -
Add or skip jalapeño as you like—use bell pepper if you want it super mild.
03 -
Whip this up ahead for potlucks or BBQs, keeps great for groups.