Description
Crack Corn Salad is a creamy, cheesy, bacon-loaded side dish made with sweet corn, ranch seasoning, and green onions. It’s the ultimate make-ahead potluck favorite—quick to mix, easy to chill, and guaranteed to disappear fast at BBQs, holidays, and family dinners.
Ingredients
Scale
- 4 cups cooked corn kernels (fresh, frozen, or canned)
- 1½ cups mayonnaise
- ½ cup sour cream
- 1 (1-oz) packet ranch dressing mix
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- 2 cups shredded cheddar cheese
- 1 cup cooked, chopped bacon
- 3 green onions, chopped
- Salt and pepper, to taste
Instructions
- In a large mixing bowl, whisk together mayonnaise, sour cream, ranch dressing mix, garlic powder, onion powder, and paprika until smooth and creamy.
- Add the cooked corn, shredded cheddar cheese, chopped bacon, and green onions.
- Toss everything together until evenly coated.
- Cover and refrigerate for at least 2 hours to allow flavors to blend.
- Stir, taste, and season with salt and pepper just before serving. Serve chilled.
Notes
- Drain canned corn very well to avoid excess moisture.
- For extra crisp bacon, stir it in right before serving.
- Salad can be made up to 24 hours in advance.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for cooking bacon, if needed)
- Category: Side Dish
- Method: No-Cook / Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 34 g
- Saturated Fat: 10 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 45 mg