Description
A creamy and addictive salad featuring sweet corn, crispy bacon, sharp cheddar, and optional jalapeño for a kick, perfect for potlucks and cookouts.
Ingredients
Main Ingredients
- 4 cups sweet corn (fresh, frozen, or canned) (Fresh corn is best, but frozen and canned work; ensure it is drained and dried.)
- 6 slices bacon (Cook until crispy, then crumble.)
- 2 cups shredded cheddar cheese (Use medium or sharp cheddar for richness.)
- 1/2 cup green onions (Chopped to brighten the flavor.)
- 1 medium jalapeño (Diced, optional for heat.)
Dressing Options
- 1 cup ranch dressing (Bottled for convenience, but it can be a bit thin.)
- 1/2 cup mayonnaise (Use in homemade ranch dressing.)
- 1/2 cup sour cream (Can be substituted with Greek yogurt.)
- 1 packet ranch seasoning mix (To season the mayo and sour cream mixture.)
Optional Add-Ins & Toppings
- 1/4 cup red onion (Soaked to mellow if preferred.)
- 1 medium avocado (Add fresh just before serving.)
- 1 cup grape tomatoes (Halved, seeds removed if juicy.)
- 1 medium English cucumber (Patted dry for added crunch.)
- 1 lime juice (A squeeze to enhance flavors.)
Instructions
Preparation
- Cook the bacon until crisp, then let it cool and crumble it.
- Prep the corn: thaw and dry frozen corn, drain canned corn well, or cool fresh corn after cooking.
- In a big bowl, mix the corn, shredded cheddar, green onions, and diced jalapeño (if using).
- Stir together your dressing choice, then add it to the bowl little by little.
- Cover and chill for at least 30 minutes.
- Right before serving, taste and adjust salt, pepper, and heat, then top with bacon.
Notes
Leftovers can be stored in an airtight container for 2-3 days. Before serving, toss and add more dressing if needed to freshen up.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad, Side Dish
- Cuisine: American