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crack corn salad
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Crack Corn Salad

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!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 8 servings
Author: Mallory Austin

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.