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–+ servings
Crack Corn Salad

Crunchy Crack Corn Salad: Your New Summer BBQ Favorite

This Crack Corn Salad is a creamy, flavorful side dish perfect for summer gatherings, bursting with fresh corn, bacon, and rich ranch dressing.
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Prep Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3 cups Corn Kernels Fresh, frozen, or canned
  • 1 cup Mayonnaise Can swap with Greek yogurt
  • ½ cup Sour Cream
  • 1 tablespoon Ranch Dressing Mix Homemade ranch can be used
  • 1 teaspoon Garlic Powder Fresh garlic can be used
  • 1 teaspoon Onion Powder Fresh diced onions as alternative
  • 1 teaspoon Paprika Smoked paprika for more flavor
  • 1 cup Cheddar Cheese Pepper jack is a spicy alternative
  • ½ cup Cooked Bacon Turkey bacon is a lighter option
  • ¼ cup Chopped Green Onions Shallots can be substituted
  • to taste Salt
  • to taste Pepper

Equipment

  • Mixing Bowl
  • whisk
  • Plastic wrap

Method
 

Step-by-Step Instructions for Crack Corn Salad
  1. In a large mixing bowl, combine 1 cup of mayonnaise, ½ cup of sour cream, 1 tablespoon of ranch dressing mix, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of paprika. Whisk until smooth and creamy, about 1-2 minutes.
  2. Add 3 cups of corn kernels, 1 cup of shredded cheddar cheese, ½ cup of crumbled cooked bacon, and ¼ cup of chopped green onions to the bowl. Gently fold the ingredients into the creamy dressing until well coated.
  3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
  4. Before serving, stir the salad and taste. Add salt and pepper as needed. Serve chilled.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 20gProtein: 6gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 300mgPotassium: 210mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 6mgCalcium: 10mgIron: 4mg

Notes

This salad can be made ahead of time and stored in the fridge for up to 3-4 days. It’s perfect for summer gatherings and complements various dishes well.

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