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With crispy bacon, juicy kernels of corn, cheddar cheese, and jalapeños tossed in creamy jalapeño ranch, this crack corn salad is crunchy, sweet, smoky, and savory. It’s ready in just 25 minutes, making it a quick and easy side dish for summer cookouts and busy weeknights alike.
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. It comes together so quickly with minimal effort and just 6 ingredients. It’s fresh, it’s crunchy, and it’s topped with Chuy’s creamy jalapeno (or your preferred jalapeno ranch), which means it’s absolutely bursting with flavor.
This salad has similar vibes to my Street Corn Salad, so if you love this, be sure to check that out too.
This Crack Corn Salad Is…
- Addictively delicious – There’s a reason this is called “crack” corn salad – it’s so good you just can never get enough bites of it! Expect it to disappear very quickly.
- 20 minute recipe – This salad has minimal prep work, with just 15 minutes or so to cook the bacon and corn. Then, just toss and serve. (Though it’s also great for making ahead, as it tastes even better after chilling for a few hours.)
- Fresh & light – The crunchy pops of sweet corn really shine through, along with the jalapeños and green onions. Even though there’s bacon and cheese, it stays on the lighter side and just tastes super fresh, especially if you make it in the summer with fresh sweet corn.
- Great for cookouts. Crack corn salad is my definition of “perfect cookout food”. It’s quick, it’s easy, it’s flavorful, and it makes enough to share. Plus, it pairs perfectly with burgers, hot dogs, steaks, and all the other typical cookout fare.
My Recipe Tips & Variations
After making this corn salad dozens of times, I can confidently say this recipe has been perfected. There are just a few tips to share:
Adjust the heat level. This crack corn salad is pretty mild but it does have a little kick from the jalapeños and jalapeño ranch. For a more mild salad, skip the jalapeños and/or use regular ranch dressing. For extra heat, leave some of the seeds in the jalapeños or stir in some red chili flakes.
Add salt & pepper as needed. I like to give this salad a taste once everything has been combined to see if it needs a bit of salt or pepper.
Chill before serving. For the best flavor, refrigerate the salad for at least two hours before serving. This gives all the flavors time to meld and chill.
Ingredients You’ll Need
This easy salad requires just a handful of ingredients. Here’s an overview (be sure to review the recipe card for measurements).
- Corn – I like to use fresh corn off the cob, but you can also use frozen and thawed corn or canned corn. If using canned corn or thawed frozen corn, be sure to drain it well. Extra moisture will make the salad runny.
- Bacon – The crunchy salty element that just makes everything better! I recommend regular bacon instead of thick cut for this recipe so it gets nice and crispy. Turkey bacon would also work.
- Jalapeno Ranch – I like to use my homemade jalapeno ranch dressing to amp up the flavor even more but store-bought works too. The best I’ve found is Hidden Valley Ranch Jalapeno Ranch.
- Cheddar – Shredded cheddar cheese adds some decadence and richness to this salad. I highly recommend shredding your own – it just tastes better. Mild and sharp cheddar are both great.
- Green Onions – 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
I’m always surprised by just how easy this salad is to make. It takes just a few steps and 25 minutes or so.
- Cook the bacon. Cook the bacon over low heat until crispy. Transfer to a paper towel-lined plate.
- Cook the corn. Leave 1-2 tablespoons of bacon grease in the skillet. Increase the heat to medium and add the corn. Cook for 4-5 minutes, stirring occasionally. Let cool.
- Combine the ingredients. Add the corn, bacon, jalapeños, onions, and cheddar to a bowl. Pour the jalapeño ranch on top. Toss to coat and evenly combine the ingredients.
- Chill. Give the salad a taste. Adjust the salt and pepper as needed. Cover and refrigerate for two hours, then serve and enjoy.
What To Serve With Crack Corn Salad
As I mentioned above, crack corn salad is one of my go-to’s for every summer cookout and picnic. It pairs so well with anything off the grill, from basic burgers and hot dogs to Cowboy Butter Steak.
But don’t limit yourself to just making this on days you fire up the grill! It’s a great side for casual dinners like Hawaiian Roll Cheeseburger Sliders and Chopped Grinder Sandwiches or even Juicy Chicken Breasts.
Make Ahead & Storage
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.
- Make ahead: 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.
- Fridge: Crack corn salad is good in the fridge for 3-4 days. Just keep it tightly covered or in an airtight container.
- Before serving: Be sure to give it a good toss before serving for any ingredients that have settled at the bottom. I like to top it with a few extra diced green onions just before serving.
Looking for More Easy Salad Recipes?
I hope you enjoy this easy recipe for the best Crack Corn Salad. Be sure to comment below with any questions or feedback!
If you make this 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.
Light and flavorful!