Crack Corn Salad Recipe [Video]

Crack Corn Salad is crunchy, creamy, sweet, sour, and savory all at once! Make it with fresh or frozen corn, Ranch dressing, bacon, and cheddar cheese. This summer salad is ready to serve in just about 15 minutes. Make this quick side dish for your cookouts this summer! 

This salad is full of flavors from sweet corn to meaty bacon with a bite of green onions and the hot and spicy kick of jalapenos. The lime flavor elevates the rest of the salad and takes it to the next level above just a spicy, sweet, and tangy dish. Then, the creamy ranch dressing cools your tongue as the garlic and cheese remind you that there are other flavors still in there to enjoy. You literally get a burst of taste with every bite you take.

Fresh and Easy Corn Salad Recipe

This side dish recipe makes for a great crowd-pleaser! Not only because it is yummy, but because you can prepare so much in so little time. The salad is made with ingredients like fresh or frozen corn, bacon, cheese, jalapeno, green onion, and Ranch dressing. Actually, the combination of flavors and textures is out of this world.

Whether you are in a hurry to fix something for the family at the last minute or are just hungry for something different, this crack corn salad fits that bill. The name instantly tells you that there is bacon, cheddar, and ranch in it, but it leaves you hanging about what else might be waiting for you. The best thing about this dish is that you can alter it as needed.

However, the first time you make this, try to make it as close as possible to the recipe so you can get the reason why it is so popular. You will understand if you are a fan of bacon, ranch, garlic, jalapeno, cheese, corn, lime, or any combination of these. The blend of textures is also nice with crunchy corn kernels, crispy bacon, creamy ranch dressing, and chewy jalapenos with some soft shredded cheese mixed in as well.

If you need a quick side dish for your bbq or picnic, then, make this recipe! Also, watch the recipe video to see how simple this is to make! It pairs well with other cookout regulars like the grilled chicken wings, BBQ pork chops, and grilled steak!

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: All you need is some bowls.
• Perfect for summer: A cold salad perfect for picnics and barbecues.

What you’ll need to make bacon and corn salad

Special items:

• Bowls – For mixing.
• Cooking utensils

Ingredients:

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: Use raw fresh sweet corn on the cob, grilled, canned corn kernels, or frozen, but first thaw them.
• Bacon: Either buy cooked bacon to save time or make your own using the air fryer bacon recipe or oven-baked bacon recipe.
• Green onions: Actually they add a nice refreshing touch to the recipe, also you can use red onion or chives instead.
• Jalapeno: First, the jalapeno adds some subtle spiciness and secondly a nice crunch. Actually, it is up to you to use it or skip it.
• Ranch dressing: You can easily find it at the local grocery store. However, I like using my homemade Ranch dressing.
• Shredded cheese: Use yellow sharp cheddar cheese, preferably aged, and shred it yourself to make sure it is fresh.
• Juice of one lime: The citrus elevates the flavors and also adds a lighter flavor layer. It only takes a few minutes to squeeze your own lime juice and costs literally pennies. Not to mention how much better it tastes.
• Garlic powder: Just a little bit. No need to do much. However, you can use freshly minced for a sweeter taste. Similarly, fresh garlic can be used instead.
• Kosher salt and freshly ground black pepper.

How do you make Crack Corn Salad from scratch?

1. Prepare the ingredients: First, chop the vegetables, shred the cheddar cheese, and cook the bacon, if it has not been cooked already. Also, cook the corn if needed.
2. Combine: After that, put everything in a large bowl combine, and toss all the ingredients together. Equally important making sure that you are coating each piece in the dressing.
3. Serve: Next, garnish with desired herbs, chill, and then serve.
4. 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 will keep for about one week in a separate sealed container.
5. Freeze: I do not recommend freezing this recipe. However, if you want to, just add it to a freezer-safe container or Ziploc bag, then freeze for up to 3 months. Finally, to defrost, just place it in the fridge overnight to thaw. When ready to serve, stir it and adjust for dressing and seasoning.

Make it ahead of time

This recipe is actually great after it has been chilled. However, if you want to make it one day in advance, it is possible, just stir in the bacon before serving. Actually, we recommend so the bacon stays crispy!

1. First, toss the salad dressing, if you are making your own, and store it into a jar in the fridge.
2. 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.
3. Finally, when ready to serve combine with the sauce, stir and serve.

Expert tip

What are the best herbs for this salad

Although I would usually say fresh herbs are the best for any recipe, some recipes call for a bit of dried herbs and spices. First of all, I do not typically use garlic powder instead of fresh garlic, but this salad is supposed to be light and easy, something fast and fun to prepare. Believe it or not, some people do not find mincing garlic fun. Also, dried herbs are more concentrated, so you use less and get more flavor.

So, for this salad, you can use fresh garlic. In fact, I would use fresh garlic in most cases because it has a sweeter taste with less bitterness. But it is easier for those in a hurry to grab a powder and shake it on. But when adding herbs to the salad just before serving it, I would add fresh herbs. Fresh herbs have more complex flavors that are less overpowering so they can be chopped and added right before serving.

Some of the fresh herbs I like on this salad are parsley, rosemary, cilantro, oregano, thyme, basil, and dill. If I were to suggest dried herbs, I would go with onion powder, smoked paprika, and cinnamon. I draw the line at shredded cheese though. I refuse to use store-bought because it does not taste like real cheese, and it has so many preservatives.

Recipe variations and add-ins:

• Mexican street corn salad: Instead of Ranch dressing make this dressing that we used for the Mexican street corn recipe. Actually, mix in some black beans for extra flavor and protein.
• Taco seasoning: For another variation on this side dish, use thousand chipotle dressing and taco seasoning. Also, mix in lime juice, some cherry tomatoes, and cilantro.
• Make it spicier: Actually, for a spicier version, add more jalapeno peppers, chili powder, and also chili peppers. Another option is to add a few tablespoons of hot sauce.
• Cheesier: Make the salad cheesier by adding a variety of cheeses like fontina, feta cheese, and crumbled blue cheese.
• Add more veggies: Want it even healthier?! Then, add some avocado, bell pepper, green peppers, red pepper, cherry tomatoes, and crunchy Persian cucumbers into the mix.
• Gluten-free: In addition this salad is naturally gluten-free, just make sure the ingredients you use are free of gluten.
• Warm: Use warm ingredients, like warm bacon and grilled or air-fried corn, and make it as a warm salad.

Serving suggestions:

You can serve this with a side, as a side, or on its own as a meal. Try one of these ideas.

• This would be a nice easy side dish to serve with these air fryer hot dogs. All you need is hot dogs, buns, and some toppings and you have dinner in minutes.
• Crack corn salad can be fancy too. Serve it with T-bone steaks and baked potatoes, this is a killer combo.
• This is the perfect side dish for backyard barbecue parties, is goes so well with fall of the bone ribs, pulled pork sandwiches, burgers, grilled meat and fish.
• For a picnic lunch, pack this with a bunch of Italian chopped sandwiches and bottled water. Just make sure you keep it cool.

Frequently Asked Questions

What is crack corn salad?

It is a cold side dish made with corn, bacon, jalapenos, ranch dressing, cheddar cheese, and green onions. The reason it is called crack is because it has bacon, cheddar cheese, and ranch dressing in it. Some say it is because the flavor is addictive and others say because the definition of crack is very good. Either way, I agree that this combination is both addictive and very good.

Can you make corn salad with frozen corn?

While I prefer to make this recipe with either fresh or canned corn, you can make it easy with frozen as well. 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. Similarly, it is very important to drain any excess water. You do not want runny salad. It only takes two or three minutes to cook frozen corn, if you are in a hurry, anyway so go ahead and do it so you can make sure your salad is delicious.

How long do I have to cook fresh corn?

This depends on whether it is still on the cob, husked or not, how fresh it is, and how much you are cooking at one time. It can take anywhere from two to 10 minutes. First, if you are boiling unhusked fresh corn, it will take 10 minutes. Husked corn will take about five minutes. The fresher it is, the less time it will take. Corn that has been cut from the cob will take three minutes. Or you can pan-fry it in butter until it is tender or roast it in butter at 425 degrees F for 10 minutes.

Do I have to cook canned corn?

No. The best thing about using canned corn is that you do not have to cook it. Just open the cans, drain them, and you can use them right away. If you do not like pouring the juice down the drain, use it in other recipes like soups, casseroles, stews, and chowders. In this recipe, you do need to make sure you drain the corn well, so your salad does not end up watery or runny though. But there is no need to cook it or heat it up. After all, you are going to be serving it chilled.

Is corn healthy?

Treated as a vegetable and a grain at the same time, it has many health benefits including the following:

• rich in carotenoids that aid good vision
• high in dietary fibers that are beneficial for the digestive system
• low-fat and gluten-free

However, despite these benefits, watch your intake because it is starchy after all. The starch can elevate your blood sugar levels quickly after a meal.

How to store leftover:

• Refrigerate: Refrigerate crack corn salad in a sealed container for up to a week. 
• Freezing: You can freeze for several months in a freezer-safe container.   
• Defrost: Be sure to thaw overnight for the best texture and taste.

More salads to try:

Recipe tips:

• Make sure you wear kitchen gloves when handling jalapenos and always 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 own cheese will always give you the freshest flavor and no preservatives.
• Cook fresh corn or frozen corn first and drain it before using it so your salad does not get runny.
• You do not need to cook canned corn but drain it well, so your salad is not watery.
• I like to serve this chilled but you can serve it at room temperature or even heated.