This Crack Corn Salad is a creamy, cheesy, and addictively delicious side dish. Loaded with corn, bacon, cheddar cheese, and a flavorful ranch dressing, it’s the perfect addition to barbecues, potlucks, or family dinners.
Ingredients
- 4 cups sweet corn kernels (frozen, canned, or fresh)
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled bacon (about 6 slices)
- 1/3 cup diced green onions
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 packet (1 ounce) ranch dressing mix
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
Step 1: Prepare the Corn
- If using frozen corn, cook according to package instructions and drain. For canned corn, drain well. If using fresh corn, cut it off the cob and lightly sauté it in a skillet for about 5 minutes. Let cool slightly.
Step 2: Mix the Dressing
- In a large bowl, whisk together the sour cream, mayonnaise, ranch dressing mix, garlic powder, salt, and pepper.
Step 3: Combine the Ingredients
- Add the cooled corn, shredded cheddar cheese, crumbled bacon, and diced green onions to the dressing.
- Stir well until all the ingredients are evenly coated in the dressing.
Step 4: Chill and Serve
- Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld together.
- Serve cold or at room temperature.
Notes
- Make it Spicy: Add a diced jalapeño or a pinch of cayenne pepper for some heat.
- Bacon Substitute: Use turkey bacon or omit it for a vegetarian option.
- Cheese Variation: Swap cheddar for pepper jack or Colby cheese for a twist.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition (Per Serving, Makes 6):
- Calories: 310
- Carbohydrates: 17g
- Protein: 7g
- Fat: 25g
- Saturated Fat: 8g
- Cholesterol: 35mg
- Sodium: 450mg
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