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Crack Corn Salad is crunchy, sweet, smoky, savory and absolutely addictive. This quick and easy corn side dish is as perfect for summer cookouts as it is for holiday gathering!
Whenever you’re too busy to bring a homemade dish to a gathering, this crack corn salad is the recipe to keep in your back pocket. You can throw it together so quickly with minimal effort.
If you love summer foods as much as I do, you’ll enjoy my Creamy Pea & Bacon Pasta Salad, Macaroni Salad, Banana Pudding, and my Street Corn Salad.
Why You’ll Love Crack Corn Salad
- Addictively Delicious – just like the name “crack” corn salad, it’s a cold side dish you can never get enough bites of.
- 20 Minute Recipe – minimal prep work and then just toss and serve.
- Fresh & Light – the crunchy pops of sweet corn really shines through. Plus it’s not too heavy.
- Pairs Perfect – with grilled steaks, burgers, hot dogs and all the typical cookout fare.
Key Ingredients
Crack corn salad doesn’t require many ingredients or energy! Here is the list (be sure to review the recipe card for measurements).
Corn – fresh corn off the cob, but you can also use frozen and thawed corn or canned corn.
Bacon – the crunchy salty element that just makes everything better!
Jalapeno Ranch – pre-made dressing is easy. Or, use my homemade jalapeno ranch dressing the amp up the flavor even more.
Cheddar – shredded cheddar cheese adds a some decadent and richness to this crack corn salad.
Green Onions – these add a subtle onion flavor without being overbearing.
Jalapeños – diced jalapeños add a slight kick of heat, but the seeds are removed to reduce the heat level.
How to Make Crack Corn Salad
This corn salad couldn’t be easier to make. Just follow these easy steps:
Prep Ingredients
Cook up the bacon in a large skillet over low heat until crispy. Place the cooked bacon on a paper towel lined plate to absorb excess grease. Wipe out the skillet of most the bacon grease, leaving 1-2 tablespoon behind. Increase the heat to medium heat and add in the corn. Cook the corn for 4-5 minutes to soften, tossing occasionally. Allow to cool for a few minutes.
Combine Ingredients
Into a large bowl add in the corn, then add in bacon, diced jalapenos, green onions, cheddar and pour in the jalapeno ranch. Toss several times to coat until all ingredients are evenly combined. Taste and adjust if needed. I like to top with extra green onions. Cover tightly and refrigerate for at least two hours before serving.
Can This Be Made-Ahead?
Yes! This bacon-packed corn salad is even better when it’s had time to meld in the fridge. If I am bringing this to an event, I usually make it the day prior. It’s good in the fridge for 3-4 days. Be sure to give it a good toss before serving for any ingredients that settled at the bottom.
Looking for More Recipes
Banana Pudding
Creamy Pea & Bacon Pasta Salad
The Best Street Corn Salad (Esquites)
BBQ Ranch Chicken Sliders
Garlic Parmesan Chicken Skewers
My Favorite Jalapeno Ranch
The best store bought jalapeno ranch I’ve found is Hidden Valley Ranch Jalapeno Ranch.
If you’re looking for a homemade version, try my Chuy’s Creamy Jalapeno (that’s what I am using in this recipe).
I hope you enjoy this easy Air Fryer recipe for the best Crack Corn Salad. Be sure to comment below with any questions or feedback!
If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
Crack Corn Salad
Ingredients
- 6 ears corn removed from cob about 3.5 cups corn
- 10 strips bacon
- 1/4 cup green onions
- 1 cup sharp cheddar cheese shredded
- 1 jalapeno seeded and finely diced
- 1 clove garlic grated or finely minced
- 1 cup jalapeno ranch store-bought or regular ranch can be substituted
- salt and pepper to taste
Creamy Jalapeno Lime Ranch
- 3/4 cup mayo
- 3/4 cup sour cream
- 1 tablespoon dry ranch seasoning
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 cup pickled jalapenos 1/2 cup or 3/4 cup depending on how spicy you prefer
- 2 tablespoons juice from pickled jalapenos
- 3/4 cup cilantro large stems removed
- 1 tablespoon lime juice
- 1/4 cup buttermilk milk could be used as substitute
Instructions
Crack Corn Salad
- Cook up the bacon in a large skillet over low heat until crispy. Place the cooked bacon on a paper towel lined plate to absorb excess grease.
- Wipe out most the bacon grease, leaving 1-2 tablespoon behind in the skillet. Increase the heat to medium heat and add in the corn. Cook the corn for 4-5 minutes to soften, tossing occasionally. Allow to cool for a few minutes.
- Into a large bowl add in the corn, then add in bacon, diced jalapeños, green onions, cheddar and pour in the jalapeno ranch.
- Toss several times to coat until all ingredients are evenly combined. Taste and adjust with salt and pepper if needed. I like to top with extra green onions. Cover tightly and refrigerate for at least two hours before serving.
Creamy Jalapeno Lime Ranch (optional)
- In a food processor (or blender works too), puree cilantro leaves with the pickled jalapenos and their juice. Puree until mostly smooth, scraping down the sides a few times.
- In a mixing bowl, add the mayo, ranch seasoning, garlic powder, and salt. Mix well to combine.Pour cilantro mix directly into the sour cream mixture. Stir to combine.
- Add lime juice, then add in buttermilk a little at a time until you reach desired consistency. Store in a mason jar or a bowl tightly sealed. Refrigerate up to five days. Best served chilled so they flavors have time to meld together.
