Crack Corn Salad
Quick and easy corn salad loaded with flavor from crispy bacon and jalapeño ranch.
Ingredients
Main ingredients
- 6 ears corn removed from cob, about 3.5 cups corn
- 10 strips bacon
- ¼ 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
- ¾ cup mayo
- ¾ cup sour cream
- 1 tablespoon dry ranch seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ cup pickled jalapenos ½ cup or ¾ cup depending on how spicy you prefer
- 2 tablespoons juice from pickled jalapenos
- ¾ cup cilantro large stems removed
- 1 tablespoon lime juice
- ¼ cup buttermilk milk could be used as substitute
Instructions
Instructions
- 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 of the bacon grease, leaving 1-2 tablespoons behind in the skillet. Increase the heat to medium 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.
- Cover tightly and refrigerate for at least two hours before serving.
- Creamy Jalapeno Lime Ranch: In a food processor, puree cilantro leaves with the pickled jalapenos and their juice until mostly smooth. In a mixing bowl, add the mayo, ranch seasoning, garlic powder, and salt. Mix well. Pour cilantro mix into the sour cream mixture, stir to combine. Add lime juice and buttermilk until desired consistency. Refrigerate up to five days.
Notes
Serve chilled for best flavor. The dressing can be stored up to five days.
