Crack Corn Salad
A colorful and creamy salad bursting with summer flavors, perfect for potlucks and family gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Chilling
- Cuisine: American
- Diet: Pescatarian
Ingredients
Scale
- 4 cups sweet corn (fresh, frozen, or canned)
- 8 slices bacon, cooked and crumbled
- 1 cup cheddar cheese or pepper jack cheese, shredded
- 1/2 cup ranch dressing
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- To taste salt
- To taste black pepper
- 1/4 cup green onions, sliced
- 1 medium red bell pepper, diced
Instructions
- Prep the ingredients: Whether using fresh corn, bacon, or veggies, prepare everything. Grill or boil fresh corn for a few minutes until tender.
- Cook the bacon: In a skillet over medium heat, cook the bacon until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate.
- Combine the core ingredients: In a large bowl, mix the corn, crumbled bacon, shredded cheese, and diced red bell pepper.
- Make the dressing: In a separate bowl, whisk together the ranch dressing, mayonnaise, and lime juice until smooth.
- Add seasonings: Pour the dressing over the corn mixture and sprinkle in salt and pepper. Mix gently until well coated.
- Fold in the greens: Add the sliced green onions and gently fold them into the salad.
- Chill & serve: Cover the salad and let it chill in the fridge for at least 30 minutes.
- Plate it up: Serve in a beautiful bowl or platter, garnished with a little reserved bacon.
Notes
Tastes even better the next day as flavors meld together. Feel free to personalize with additional ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg
Keywords: corn salad, summer salad, BBQ side dish, potluck dish