Crack Corn Salad Pressure Cooker Recipe
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.
Equipment
- 1 Skillet For cooking bacon
Ingredients
Main ingredients
- 6 ears corn removed from cob, about 3.5 cups corn
- 10 strips bacon
- ¼ cup green onions chopped
- 1 cup sharp cheddar cheese shredded
- 1 jalapeno seeded and finely diced
- 1 clove garlic grated or finely minced
- 1 cup jalapeno ranch dressing store-bought or regular ranch can be swapped
- ¾ cup mayo
- ¾ cup sour cream
- 1 tablespoon dry ranch seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ cup pickled jalapenos add more if you like it spicy
- 2 tablespoons juice from pickled jalapenos
- ¾ cup cilantro with large stems removed
- 1 tablespoon lime juice
- ¼ cup buttermilk milk’s a fine substitute
Instructions
Instructions
- Start by cooking your bacon in a skillet over medium heat till it’s crispy. You spot that golden brown and then take it out to drain on paper towels so it's nice and crisp.
- Once cooled, crumble the bacon into little bits so it mixes easy.
- In a big bowl, toss in your corn that you snapped fresh from the cob. Add the crumbled bacon, green onions, shredded cheddar, diced jalapeno, and grated garlic. Stir it all gently so nothing mushes.
- In another bowl you mix up your dressing by whisking together jalapeno ranch, mayo, and sour cream. Season with salt and pepper to your liking.
- Pour that creamy dressing all over your corn mix and stir until everything’s smooshed together well.
- Now cover the bowl and pop it into the fridge for at least 30 mins or more. Chilling lets the flavors blend which is kinda like pressure build but for flavors.
- When you’re ready, give it a final stir. Check your seasoning again—maybe a pinch more salt or lime juice if you want a tangy zip.
- Serve it at your next get-together or just whenever you need a quick salad that feels special but easy to make.
Notes
Store leftovers in an airtight container in the fridge. It holds well for 3-4 days, keeping that fresh tang and crunchy bites.
If you wanna make it ahead, prep everything but hold off mixing in the dressing. Then toss it right before serving so textures don’t get mushy.
For quick snack fixes, you can serve the salad with pita chips or crackers straight from the fridge.
If salad seems too thick after resting, stir in a splash of buttermilk or milk to loosen and bring freshness back.