Crack Corn Salad with Bacon (Recipe for Printing)
Enjoy this crowd-favorite for June gatherings or backyard BBQs. Creamy corn salad bursts with bacon, ranch, cheddar, and green onions. Save & click.
# What You Need:
→ Salad Base
01 -
4 cups cooked corn kernels (fresh, frozen, or canned)
→ Creamy Dressing
02 -
1 and 1/2 cups mayonnaise
03 -
1 packet ranch dressing mix (1 ounce)
→ Cheese and Protein
04 -
2 cups shredded cheddar cheese
05 -
1 cup cooked, chopped bacon
→ Vegetables and Seasoning
06 -
3 green onions, chopped
07 -
Salt, to taste
08 -
Black pepper, to taste
# How to Make It:
01 -
In a large mixing bowl, combine mayonnaise and ranch dressing mix. Whisk until the mixture is smooth and fully incorporated.
02 -
Add cooked corn kernels, shredded cheddar cheese, cooked and chopped bacon, and chopped green onions to the bowl. Gently toss until all ingredients are thoroughly mixed and coated in dressing.
03 -
Season the salad with salt and black pepper to taste. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld.
04 -
Stir the salad before serving and transfer to a serving dish. Enjoy chilled as a side.
# Extra Tips:
01 -
Store leftovers in an airtight container in the refrigerator for up to four days. For larger gatherings, the salad can be easily scaled without changing the ratios.
02 -
Sweet corn offers a light crunch and gentle sweetness that balances the savory bacon and sharp cheddar. Green onions provide a refreshing contrast.