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.