Crack Corn Salad Recipe
No barbecue party is complete without my famous crack corn salad. Made with fresh or canned corn, Ranch dressing, cheese, and bacon, this salad is creamy, sweet, and savory all at once! Ready in just 15 minutes, it’s the perfect side dish for burgers, steaks, hot dogs, and ribs!
Whether you are in a hurry to fix something for the family at the last minute or are just hungry for something different, this creamy salad hits the spot. I always make this one whenever I need to fix a quick side dish for a picnic or potluck. It’s not missing from our game night spread as well, and it tastes delicious, along with some honey garlic chicken wings.
Table of contents
This side dish recipe makes for a great crowd-pleaser. It is full of flavors, from sweet corn to smoky bacon, creamy, zesty dressing, and the hot and spicy kick of jalapenos. The lime flavor elevates the rest of the salad, taking it to the next level above a spicy, sweet, and tangy dish. You get a burst of flavor with every bite you take.
Why you will love this recipe
- A last-minute dish: You can make it in 15 minutes.
- No cooking: No need for the oven, stove, or even the microwave.
- No cleanup: If you have cooked bacon on hand, than all you need is just one bowl to mix all the ingredients.
- Perfect for summer: A cold salad perfect for picnics and barbecues, it goes well with so many main dishes!
What you will need
Using fresh ingredients is the key here. During summer times, I usually go to the local farmer’s markets to get the freshest ingredients possible. I highly recommend doing the same. Here is the list:
- Sweet corn: You can use raw, fresh sweet corn on the cob, grilled, canned corn kernels, or frozen corn kernels, but first thaw them.
- Bacon: Either buy cooked bacon to save time or make your own using the air fryer bacon recipe
- Aromatics: First, the jalapeno adds subtle spiciness and a nice crunch. The green onion adds a nice touch of color and a bitter-sweet taste. I also like to use lime juice to lighten up the dressing.
- Ranch dressing: You can use store-bought or try my homemade ranch dressing recipe.
- Shredded cheese: Use yellow sharp cheddar cheese, preferably aged, and shred it yourself to ensure it is fresh.
- Seasoning: I keep it simple, with some garlic powder, since it goes well with the ranch dressing, and some salt and pepper.
How to make it
Prepare the ingredients: First, I chop the vegetables, shred the cheddar cheese, and cook the bacon.
Combine: After that, I put everything in a large bowl and toss it together.
Serve: Next, garnish with desired herbs, chill, and serve.
Make it ahead of time
This recipe is great after it has been chilled. However, if you want to make it one day in advance, stir in the bacon before serving so it stays crispy!
- First, toss the salad dressing if you are making your own and store it in a jar in the fridge.
- Next, mix the salad ingredients in a bowl without adding the dressing, cover with plastic wrap, and chill. Preferably, mix in the bacon when ready to serve.
- Finally, when ready to serve, combine with the sauce, stir and serve.
Expert tip
Adding flavor to corn
I want to share a few tricks I use to make the best corn salad. Number one, I take a few minutes to cook my corn. Yes, even if it’s canned, I drain it well and cook it for a few minutes on a hot grill pan. This makes it just a bit crunchier and smokier!
Number two, add just a tiny bit of sugar or a splash of honey when cooking the corn; it will enhance its sweetness. Finally, number three, I use fresh herbs, a mix of green onions and dill are perfect in this recipe.
More tips to consider:
- Wear kitchen gloves when handling jalapenos, wash your hands well afterward, and never touch your eyes, especially if you wear contact lenses.
- Dried herbs are fine for this recipe, but I would use fresh for garnish so they do not overwhelm the other flavors.
- Shredding your cheese will always give you the freshest flavor.
- Cook fresh corn before using it; it will have more flavor; if you boil it, drain it well.
- You do not need to cook canned corn; drain it well so the salad is not watery.
Recipe variations and add-ins:
- Mexican street corn salad: Instead of Ranch dressing, make this one I used for the Mexican street corn recipe. Mix in some black beans for extra flavor and protein.
- Taco seasoning: For another variation, use chipotle dressing and taco seasoning. Also, mix in lime juice, some cherry tomatoes, and cilantro.
- Make it spicier: For a spicier version, I add more jalapeno peppers, chili powder, and chili peppers. Another option is to add a few tablespoons of hot sauce.
- Cheesier: Make the salad cheesier by adding a variety of cheeses, such as fontina, feta, and crumbled blue cheese.
- Add more veggies: Want it even healthier?! Then, add avocado, bell pepper, green peppers, red pepper, cherry tomatoes, and crunchy Persian cucumbers to the mix.
- Gluten-free: This salad is also naturally gluten-free; just make sure the ingredients you use are free of gluten.
Serving suggestions:
I find this salad perfect for barbecue parties or potlucks. It’s incredibly delicious and goes well with air-fried hot dogs. Crack corn salad can be fancy, too. Serve it with T-bone steaks and baked potatoes; this is a killer combo.
I always have it ready when making these fall-of-the-bone ribs, pulled pork sandwiches, burgers, grilled meat, and fish. Pack a picnic lunch with Italian chopped sandwiches and no-bake truffles.
How to store leftovers:
- Refrigerate: If you have leftovers, refrigerate the whole thing by putting it first in an airtight container. Then, store it for up to 4 days. Meanwhile, the ranch dressing can be kept in a separate sealed container for about one week.
- Freezing: I do not recommend freezing this recipe. However, if you want to, add it to a freezer-safe container or Ziploc bag and freeze it for up to 3 months. Finally, to defrost, place it in the fridge overnight to thaw. When ready to serve, stir it and adjust the dressing and seasoning.
- Defrost: Be sure to thaw overnight for the best texture and taste.
Frequently Asked Questions
It is a cold side dish with corn, bacon, jalapenos, ranch dressing, cheddar cheese, and green onions. It is called crack because it has bacon, cheddar cheese, and ranch dressing in it. Some say it is addictive because of the flavor; I agree that this combination is addictive and very good.
While I prefer to make this recipe with fresh or canned corn, you can also make it easy with frozen. First, make sure to choose a sweet variety. Next, let the kernels thaw in the fridge. Another option is to run them under cold water and drain them well in a colander. You do not want a runny salad. Also, I recommend cooking the corn on the stove for just a few minutes.
No, the best thing about canned corn is that you do not have to cook it. Just open the cans, drain well, and use it immediately. In this recipe, you must drain the corn well so the salad does not end up watery or runny. But there is no need to cook it or heat it up.
More salads to try:
Crack Corn Salad
Ingredients
Salad:
- 4 cups sweet corn
- 12 slices cooked bacon finely chopped
- 1/4 cup green onions chopped
- 1 jalapeño finely diced
- 1/2 cup Ranch salad dressing
- 1 cup cheddar cheese shredded
- Juice of 1 lime
- 1 teaspoon garlic powder
- Kosher salt to taste
- Freshly ground black pepper to taste
Ranch Dressing:
- 1 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/3 cup whole milk
- 1/4 cup buttermilk
- 1/4 teaspoon onion powder
- 2 cloves garlic minced
- 2 tablespoons lemon juice
- 1 teaspoon fresh dill
- salt and pepper to taste
Instructions
Ranch Dressing:
- In a large bowl, combine all ingredients for the dressing, stir, and set aside.
Salad:
- In a large bowl, combine all the salad ingredients.
- Add the dressing. Stir until ingredients are thoroughly mixed and coated in dressing.
- If you have time, chill it for 30 minutes.
- Garnish with herbs, if desired, then serve.