Description
This creamy corn salad is pure summer in a bowl — a mix of juicy corn kernels, smoky bacon, sharp cheddar, and cool ranch dressing, brightened with lime and just the right touch of jalapeño heat. It’s crunchy, creamy, zesty, and the kind of side dish that disappears before the burgers hit the grill.
Ingredients
Scale
For the salad:
- 4 cups sweet corn (fresh off the cob, canned, or thawed frozen)
- 12 slices cooked bacon, crumbled
- ¼ cup chopped green onions
- 1 fresh jalapeño, finely diced (seeds removed for less heat)
- 1 cup shredded cheddar cheese
- Juice of 1 lime
- 1 teaspoon garlic powder
- ½ cup ranch dressing (store-bought or homemade)
- Salt and freshly ground black pepper, to taste
Optional Homemade Ranch:
- 1½ cups mayonnaise
- ½ cup sour cream
- ⅓ cup whole milk
- ¼ cup buttermilk
- 2 garlic cloves, minced
- ¼ teaspoon onion powder
- 2 tablespoons lemon juice
- 1 teaspoon fresh dill, chopped
- Salt and pepper, to taste
Instructions
- Whisk the ranch (if making from scratch). Stir together mayo, sour cream, milk, buttermilk, garlic, onion powder, lemon juice, dill, salt, and pepper until smooth. Chill until ready to use.
- Build the salad. In a large mixing bowl, combine the corn, crumbled bacon, green onions, jalapeño, cheddar, lime juice, and garlic powder. Season lightly with salt and pepper.
- Make it creamy. Pour in the ranch dressing and toss everything together until evenly coated. Add more dressing if you like it extra rich.
- Let it rest (optional). Chill in the fridge for about 30 minutes so the flavors can mingle and intensify.
- Serve & garnish. Top with extra herbs like parsley, dill, or cilantro before serving if you want a fresh pop of green.
Notes
- Tips & Variations
-
- Smoky twist: Grill fresh corn before cutting it off the cob for a charred, smoky flavor.
- Adjust the heat: Add more jalapeño for extra kick, or swap with bell pepper for a no-heat version.
- Cheese swap: Try pepper jack for a spicy edge or feta for tanginess.
- Make ahead: This salad tastes even better after sitting in the fridge a bit — perfect for BBQs, potlucks, or meal prep.