Introduction

Crack Corn Salad is a creamy, savory, and slightly sweet summer side dish that’s incredibly addictive. Combining sweet corn, bacon, cheddar cheese, and a tangy ranch dressing base, it’s perfect for picnics, barbecues, and potlucks. This chilled salad is easy to make and sure to be a crowd favorite.

Ingredients

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

Step 1: In a large mixing bowl, whisk together the mayonnaise, sour cream, ranch dressing mix, garlic powder, onion powder, and paprika until the mixture is creamy and smooth.
Step 2: Add the cooked corn kernels, shredded cheddar cheese, cooked bacon, and chopped green onions to the bowl. Toss everything together until well combined.
Step 3: Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld.
Step 4: Before serving, taste and season with salt and pepper as needed. Serve chilled.

Tips & Variations

For a lighter version, substitute Greek yogurt or low-fat sour cream for the full-fat mayonnaise and sour cream.
Add a diced jalapeño or a dash of hot sauce for a spicy kick.
Mix in diced red bell peppers, cherry tomatoes, or avocado cubes for extra freshness and nutrients.
For a herbaceous twist, stir in chopped cilantro, chives, or parsley.
Try a southwestern version by adding black beans, chopped red onion, and a sprinkle of chili powder.
Use turkey bacon or omit bacon entirely for a vegetarian option.

Storage

Store the salad in an airtight container in the refrigerator for up to 3–4 days. Stir well before serving if it has been chilled for a while, as the dressing may settle. Avoid adding watery ingredients like tomatoes or avocado until just before serving to keep the texture ideal. This salad tastes even better after resting, making it excellent for make-ahead preparation.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen or canned corn instead of fresh?

Yes, frozen or canned corn works well for this salad and still provides great flavor. Just be sure to drain canned corn well and thaw frozen corn before using.

Can I prepare Crack Corn Salad ahead of time?

Absolutely. In fact, chilling the salad for at least 2 hours allows the flavors to blend beautifully. It can be made up to a day in advance and stored in the refrigerator until ready to serve.

Crack Corn Salad Recipe

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★★★★★

4.8 from 70 reviews

Crack Corn Salad is the ultimate creamy, savory, and slightly sweet summer side dish that’s easy to make and irresistibly addictive. Featuring a base of cooked corn combined with mayonnaise, sour cream, ranch seasoning, sharp cheddar cheese, crispy bacon, and fresh green onions, this chilled salad offers a perfect blend of textures and flavors. It’s ideal for BBQs, potlucks, picnics, and any warm-weather gathering where convenience and indulgence meet.

Author: Tara
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 2 hours (including chilling time)
Yield: 8 servings 1x
Category: Side Dish
Method: No-Cook
Cuisine: American

Ingredients

Scale

Dressing

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

Main Ingredients

4 cups cooked corn kernels (fresh, frozen, or canned)
2 cups shredded cheddar cheese
1 cup cooked, chopped bacon
3 green onions, chopped
Salt and pepper, to taste

Instructions

Make the dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, ranch dressing mix, garlic powder, onion powder, and paprika until creamy and smooth, forming a flavorful base for the salad.
Combine the ingredients: Add the cooked corn kernels, shredded cheddar cheese, chopped cooked bacon, and chopped green onions into the bowl with the dressing. Gently toss everything together until well combined and evenly coated.
Chill the salad: Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours. This resting time allows the flavors to meld together, enhancing the taste and texture of the salad.
Adjust seasoning and serve: Before serving, taste the salad and season with salt and freshly ground black pepper as needed. Serve chilled, ideal as a refreshing side dish for summer meals.

Notes

Use fresh corn in season for the best sweetness, but frozen or canned works well too.
Substitute Greek yogurt or low-fat sour cream for a lighter version.
For a vegetarian option, omit bacon or use a plant-based alternative.
Add diced jalapeños or hot sauce for a spicy kick.
Fold in fresh ingredients like diced red bell peppers, cherry tomatoes, or avocado just before serving to prevent sogginess.
Store in an airtight container in the refrigerator for up to 3–4 days.
Stir well before serving if chilled for a long time, as dressing may settle.

Keywords: Crack Corn Salad, Summer Salad, Corn Salad, Creamy Corn Salad, BBQ Side Dish, Potluck Salad, Bacon Corn Salad, Ranch Dressing Salad