Crack Corn Salad

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No barbecue party is complete without this crack corn salad! Made with fresh or canned corn, ranch dressing, cheese, and bacon, this salad is sweet, savory, and creamy. Whip this together in 15 minutes and serve with hamburgers, steaks, pulled pork, ribs, or brisket.

Why you will love this recipe!

• Last minute dish: Ready in just 15 minutes
• Perfect for Summer: Refreshing for those summer barbeques!
• No cooking: No cooking required! Just mix and serve.

What you need

When I can, I try to use fresh ingredients from the locals farmer’s market. You can use fresh corn cut from the cob or even frozen corn, just be sure to cook it first. Here is the list:

• Sweet Corn: You may use fresh, frozen or canned. I typically use canned because it is a pantry staple.
• Bacon: Cook this ahead of time so it is cool enough to chop.
• Ranch Dressing: You may use which ever ranch dressing that is easily available to you. I prefer the yogurt based Bolthouse Ranch dressing because it is low calorie.
• Cheddar Cheese: Use sharp cheddar cheese and shred it yourself to ensure its freshness.
• Jalapeño, Green Onions, and Lime Juice: The jalapeño adds subtle spicy and a nice crunch. The green onions add a touch of color with a bitter sweet taste. The lime juice lightens the dish with a nice little touch of citrus.
• Spices: Keep it simple with garlic, salt, and pepper.

How to make it

Prepare: First chop your green onion, remove seeds and chop the jalapeño and shred the cheese. IF using canned corn, thoroughly drain all the juices using a strainer.

Combine: Dump all ingredients in a large bowl and stir until fully coated in the dressing.

Serve: Garnish with fresh parsley. If time allows, chill for 30-60 minutes before serving. This allows time for the flavor to soak in.

Crack Corn Salad

Recipe by Bailee Stockdale

0.0 from 0 votes

Course: SidesCuisine: Tex-MexDifficulty: easy

Servings

12

servings

Prep time

15

minutes

Cooking time

0

minutes

Calories

112

kcal

Make this super easy crack corn salad for your next potluck or grill night! This crack corn salad is best served chilled.

Cook Mode

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Ingredients

• 2 15 oz can of sweet corn (drained)

• 8-10 slices cooked chopped bacon

• 1/4 cup diced green onions (2-3)

• 1 diced jalapeño

• 1/2 cup Ranch dressing

• 1 cup shredded cheddar

• 1 lime, juiced

• 1 tsp garlic salt

• 1/4-1/2 tsp pepper

Directions

• In a large mixing bowl, add all the salad ingredients.
• Stir until thoroughly coated in the dressing.
• If time allows, chill for at least 30-60 minutes.
• Garnish with fresh parsley and enjoy.

Notes

• Use Bolthouse Ranch dressing for less calories!
• Remove seeds from jalapeño before dicing.
• Thoroughly drain the can corn before adding to the mixing bowl.
• 1 serving is 1/2 cup.

Nutrition Facts

• Calories: 112kcal
• Fat: 7g
• Carbohydrates: 7g
• Protein: 6g

Did you make this recipe?

Tag @BaileeStockdale on Instagram and hashtag it with #Goldenhomeandgarden

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