Crack Corn Salad Bacon Cheddar

This creamy, indulgent corn salad has become my secret weapon at summer gatherings. The first time I brought it to a neighborhood potluck, three people asked for the recipe before the meal was even over. It combines sweet corn, crispy bacon, sharp cheddar, and a rich ranch-based dressing that keeps people coming back for seconds and thirds. The name says it all: once you start eating it, you simply cannot stop.

I made this during my first Fourth of July cookout at our new house, expecting it to be just another side dish. Instead, it stole the show from the burgers and ribs. Now my husband requests it every single weekend during summer, and our friends have started calling it "Carol's famous corn salad" even though I didn't invent it. There's something about that combination of textures and flavors that just works.

Gather Your Ingredients

• 4 cups cooked corn kernels (fresh, frozen, or canned): Fresh corn gives the best texture and sweetness during peak summer months. Look for ears with bright green husks and plump kernels. Frozen corn works wonderfully year round and is often sweeter than out of season fresh corn. If using canned, drain it very well and pat dry to avoid a watery salad.
• 1½ cups mayonnaise: This creates the creamy base that holds everything together. Full fat mayo gives the richest flavor, but you can use light mayo if preferred. Duke's or Hellmann's are my go—to brands for the best taste.
• 1 packet ranch dressing mix (1 ounce): This single ingredient brings layers of flavor including garlic, onion, herbs, and a slight tang. Hidden Valley is the classic choice, but store brands work perfectly fine.
• 2 cups shredded cheddar cheese: Sharp cheddar adds the most flavor punch, but medium works if you prefer something milder. Shred it yourself from a block rather than buying pre-shredded for better texture and no added cellulose.
• 1 cup cooked, chopped bacon: Thick cut bacon provides the best texture and smoky flavor. Cook it until crispy, then chop into bite sized pieces. The bacon fat adds incredible richness, so don't worry about patting it completely dry.
• 3 green onions, chopped: Both the white and green parts add a fresh, mild onion flavor and beautiful color contrast. Look for firm green onions with bright green tops.
• Salt and pepper to taste: You may not need much salt since the bacon, cheese, and ranch mix already provide plenty, but always taste before serving.

How to Make It

Create the Creamy Dressing Base:

In a large mixing bowl, add the mayonnaise and ranch dressing mix. Use a whisk to blend them together thoroughly for about 30 seconds until the mixture is completely smooth and no dry pockets of seasoning remain. The consistency should be thick and creamy, similar to a dip. This step is crucial because it ensures the ranch flavoring distributes evenly throughout the entire salad rather than clumping in spots.

Prepare Your Corn:

If using fresh corn, you'll need about 5 to 6 medium ears to yield 4 cups of kernels. Bring a large pot of water to a rolling boil, add the corn, and cook for 4 to 5 minutes until tender but still slightly crisp. Drain immediately and run under cold water to stop the cooking process, then cut the kernels off the cob using a sharp knife. If using frozen corn, let it thaw completely at room temperature for about 30 minutes, then drain any excess water. For canned corn, open the cans, pour into a colander, rinse briefly, and press gently to remove all moisture. Pat the kernels dry with paper towels because any extra water will make your salad thin and runny.

Cook the Bacon to Perfection:

Place bacon strips in a cold skillet and turn the heat to medium. This allows the fat to render slowly and the bacon to cook evenly without burning. Cook for about 8 to 10 minutes, flipping occasionally, until the bacon reaches your desired crispness. I prefer mine very crispy for this salad because it provides better texture contrast. Transfer the cooked bacon to a paper towel lined plate to drain for 2 minutes, then chop it into small pieces roughly the size of a corn kernel. This ensures you get bacon in every single bite.

Combine All the Ingredients:

Add the prepared corn kernels, shredded cheddar cheese, chopped bacon, and green onions to the bowl with the creamy dressing. Using a large spoon or rubber spatula, fold everything together gently but thoroughly. Make sure to scrape the bottom and sides of the bowl to incorporate all the dressing. Keep folding until every kernel is coated and you see an even distribution of bacon, cheese, and green onions throughout. This should take about 1 to 2 minutes of mixing.

Season and Taste:

Now comes the most important step that many people skip. Taste a spoonful of the salad and assess the seasoning. Add a pinch of salt if needed, keeping in mind that the bacon and cheese are already salty. Add freshly ground black pepper to your preference. I usually add about ¼ teaspoon of black pepper for a subtle kick. Mix again and taste once more. The flavors should be balanced with a creamy richness, slight sweetness from the corn, smokiness from the bacon, and a tangy herby note from the ranch.

Chill and Let Flavors Meld:

Cover the bowl tightly with plastic wrap, pressing it down so it touches the surface of the salad to prevent any drying. Refrigerate for at least 2 hours, though overnight is even better. This chilling time allows the ranch seasoning to fully hydrate and bloom, the cheese to soften slightly, and all the flavors to marry together into one cohesive dish. Before serving, give it a quick stir and taste one more time. You may want to add a bit more black pepper or a squeeze of lime juice for brightness.

The bacon is truly the star ingredient that takes this from good to absolutely addictive. I learned early on that skimping on bacon quantity or using turkey bacon just doesn't deliver the same rich, smoky depth. Real pork bacon, cooked until the edges are crispy but the center still has a slight chew, creates little pockets of intense flavor throughout the salad. My father in law, who claims he doesn't like "mayonnaise salads," eats this by the bowlful every time I make it. He says it's the bacon that won him over, but I think it's the way all the ingredients work together.

Flavor Boosters

The beauty of this recipe lies in its flexibility. While the original version is fantastic, you can customize it based on dietary needs or what you have available. For a lighter version, substitute Greek yogurt for half the mayonnaise. The tanginess actually complements the ranch seasoning beautifully, and you'll cut the calories significantly without sacrificing creaminess. Try different cheese varieties such as pepper jack for a spicy kick, smoked gouda for an extra layer of smokiness, or Monterey jack for something milder. For a vegetarian version, omit the bacon and add smoked paprika plus a teaspoon of liquid smoke to the dressing. Diced roasted red peppers, jalapeños, or sun-dried tomatoes add even more flavor and color. Diced avocado stirred in just before serving also brings extra creaminess.

Serving Suggestions

Crack Corn Salad shines brightest at outdoor summer gatherings, but I've served it successfully year round at various events. Serve it as a side dish with grilled meats, in individual cups at parties, or as a topping for baked potatoes or stuffed tomatoes and peppers. It travels well for potlucks, stays tasty at room temperature for up to 2 hours, and is great for meal prep throughout the week. Kids love it, and it also makes a satisfying lunch with some crusty bread or as a main dish alongside rotisserie chicken or over mixed greens.

Creative Twists

The term "crack" in recipe names signals that a dish is addictively delicious, and this corn salad fits the bill. The combination draws inspiration from Mexican street corn, ranch dips, and classic Southern sides for a familiar yet exciting flavor. You can swap out cheeses for more heat (pepper jack), add fresh vegetables, use Greek yogurt for a lighter base, or freeze bacon and corn separately to assemble later. Readers often tell me this salad is the talk of the party and even picky eaters request seconds, so feel free to put your own spin on it and make it your own signature dish.

Keep experimenting and note what your family loves best. With endless variations and super simple preparation, this corn salad will become your go—to summer dish every gathering will remember.

Common Questions About This Recipe

→ Can I use canned or frozen corn?

Yes, both canned and frozen corn work well. Just make sure to drain and thaw before mixing for the best texture and flavor.

→ How far in advance can I prepare this dish?

You can make it up to a day in advance. Chilling allows the flavors to meld, enhancing the overall taste.

→ What pairs well alongside this dish?

It complements BBQ meats like ribs, pulled pork, grilled chicken, burgers, fried chicken, or even veggie dishes.

→ Can I double the ingredients for a party?

Absolutely. This dish easily scales up to serve a larger group with no additional adjustments needed to the instructions.

→ How should leftovers be stored?

Refrigerate in an airtight container and enjoy within 3–4 days for the best quality.

→ Is there a way to lighten up the dish?

You can substitute light mayonnaise or use Greek yogurt in place of some mayonnaise to reduce calories while still retaining creaminess.