Crack Corn Salad Recipe

Crack Corn Salad gets its name from how addictive it is. It’s a mix mainly of sweet corn, bacon, and cheese, in a creamy dressing. This side dish offers an irresistible blend of crunchy, sweet, salty, and savory flavors, making it hard to resist!

Crack Corn Salad is the perfect addition to any potluck, cookout, picnic, or tailgating party! With Labor Day approaching, this side dish is an addition to the holiday celebration menu that is sure to disappear quickly!

This corn salad features corn (naturally!) in a delightful blend of cheesy, bacony, and ranch flavored creamy goodness that pairs well with a wide range of dishes. It’s an ideal side for chicken, pork, steak, and seafood. I especially love it with chicken tenders, smash burgers, and pork ribs.

Plus, it’s so easy to make! My ranch dressing recipe is a breeze to put together, but you can also make it super simple with store-bought ranch dressing.

What kind of corn to use:

You can use fresh, frozen, or canned corn. Fresh is best, especially when in season. However, frozen and canned are completely fine to use. Canned corn would be my last choice because the freshness doesn’t compare to the other two options.

Do you need to cook fresh ears of corn?

No, you don’t have to cook fresh ears of corn if you don’t want to. It’s edible raw. I prefer to cook fresh corn because I like it slightly tender-crisp, and cooking also enhances its natural sweetness. You do what works for you!

I cook the corn in this recipe by steaming the ears of corn in a small amount of water for 4-5 minutes. I then plunge them into a bowl of cold water for a few minutes to stop the cooking. Afterwards, I slice off the kernels from the cob, and they are ready to use.

There’s no need to cook frozen corn because it has already been blanched. Just drain it well. For canned corn, simply drain well before using.

Ingredients needed:

• Corn—this recipe highlights the flavor of corn, so you should use the sweetest corn available. Fresh is best; however, frozen or canned corn can also be used.
• Bacon—cook the bacon yourself or choose the pre-cooked variety. The contrast between the salty bacon and the sweet corn is one of the key elements of this salad.
• Shredded cheese—use freshly grated cheese for the best quality. However, you can use prepackaged shredded cheddar as a shortcut. The salad will still be delicious! Cheddar is a popular choice.
• Onion—both red and regular onions work in this salad. Use Vidalia for added sweetness and red onion to add a little bite and a splash of color.
• Scallion—this allium has a grassy, mildly onion taste, and adds a pop of color to the salad.
• Salad dressing—my ranch dressing contains mayonnaise, sour cream, buttermilk, lime juice, parsley, dill, garlic powder, paprika, sugar, salt, and black pepper.

Recipe highlights:

• Steam the corn for 4-5 minutes, then cool it in a bowl of cold or ice-cold water. Cut the kernels off the cob.
• Cut the bacon into 1/2-inch pieces, then cook in a skillet until brown and crisp.
• Add corn, bacon, and the remaining salad ingredients to a large bowl.
• Combine all the dressing ingredients in a bowl. Mix well. Pour the dressing, then toss to combine. Refrigerate for at least 1 hour to allow the flavors to meld.
• See the recipe card for detailed instructions.

Variations:

Crack corn salad lends itself well to variations. Feel free to add or replace ingredients to suit your taste. Here are some ideas, or get creative with your own!

• Spice up the dressing: add chili powder or hot sauce. Or add chopped pickled jalapeño to the dressing and substitute the lemon juice with jalapeño juice, or to taste.
• Vegetable add-ons: sweet bell peppers, cucumber, jalapeño peppers, or shaved and chopped carrots.
• Substitute the cheese: Monterey Jack, Colby Jack, Fontina, or feta.
• With Fritos: stir in crumbled Fritos just before serving for an irresistible salty crunch.

Additional serving ideas:

Besides being an addictive side dish, crack corn salad can be served in many different ways. Its light, crunchy, fresh, sweet, salty, and creamy qualities make it ideal to pair with other dishes.

• As an appetizer—serve it with tortillas or Frito scoops, or crackers for dipping.
• As a topping for meats—top your grilled chicken, fish, pork, or steak to create a balanced contrast to the richness of the hot meat.
• Taco filler—top your tacos to add a fresh, crunchy, and vibrant touch.
• Main dish—substitute a portion of the bacon with cooked chicken or shrimp for a main dish option. Serve with soft pita bread for an easy, delicious meal.

Ideal for prepping ahead:

This salad is ideal for any party or gathering. It can easily be adjusted to suit the size of your crowd. Even though it’s already simple to prepare, it’s perfect for making ahead, so you can enjoy a stress-free side dish.

You can prepare it a day ahead. Mix in only two-thirds of the dressing, saving the rest. When you’re ready to serve, add the remaining dressing for a creamy salad!

How to store:

Leftover salad can be stored in an airtight container and refrigerated for up to 4 days. This salad does not freeze well, so freezing is not recommended.

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• Stockpot—used for steaming fresh ears of corn if you choose to do so. This is a 6-quart nickel-free, stainless steel pot.
• Frying pan—used to cook bacon, if you use uncooked bacon. This 10-inch stainless steel pan is oven-safe up to 500° F and is induction compatible.
• Mixing bowls—this set of 8 stainless steel, varying-sized mixing bowls has nonslip bottoms and airtight lids. It includes three grater attachments for shredding, slicing, or grating directly into the bowls.
• Spatulas—used for cooking, mixing, and scraping. This set includes 5 different spatulas and is oven safe up to 500° F.

You Might Also Like:

Corn and Shrimp Salsa	Farro Salad with Red Wine Vinaigrette
Southwestern Bean Salad	Papaya Prosciutto and Blueberry Salad with Maple Syrup Vinaigrette

Crack Corn Salad Recipe

Author: In Good Flavor Cooking Method:Mixing Cuisine:American Courses:Salads Sides

Difficulty:BeginnerPrep time: 20 minutesCook time: 10 minutesTotal time: 30 minutesServings:6 servings

Description

Crack Corn Salad gets its name from how addictive it is. It’s a mix mainly of sweet corn, bacon, and cheese, all coated in a creamy dressing. This side dish delivers an irresistible combination of crunchy, sweet, salty, and savory flavors, making it hard to resist!

Ingredients

• 4 cups (4 medium to large ears) fresh corn, frozen, or canned corn *
• 10 strips of uncooked bacon, cut into 1/2-inch pieces
• 1 cup shredded cheddar cheese, coarsely chop long strands
• 1/4 cup chopped scallion
• 1/2 cup chopped onion

For the ranch dressing:

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/3 cup buttermilk
• 3 tablespoons freshly chopped parsley (1 scant teaspoon dry)
• 2 tablespoons freshly chopped dill (3/4 teaspoon dry)
• 1 teaspoon lemon juice
• 1/2 rounded teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. Bring 1 inch of water to a boil in a stockpot. Remove the husk and lean or stand the corn in the boiling water, stem end down. Boil for 4-5 minutes, then remove the corn and let it cool. Optional step: dunk them in a bowl of cold or ice-cold water to cool quickly and to stop the cooking process.
2. While the corn cooks and cools, prepare the bacon. Place the bacon pieces in a cold skillet. Cook on medium to medium-high, stirring frequently until brown and crisp, about 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate to drain.
3. Lay a kitchen towel on the work surface, then hold the ear of corn with the pointed tip down on the towel. Use a sharp knife to cut along the cob to remove the kernels.
4. Add all of the dressing ingredients to a bowl and whisk to combine.
5. Place the kernels, bacon, onion, scallion, and cheese in a large mixing bowl. Add the ranch dressing. Toss to combine. Refrigerate for at least one hour for the flavors to meld before serving.
6. Makes 6 servings.

Notes

• * Cooking fresh corn is optional since it can be eaten raw. I prefer to cook mine. If you’re using frozen corn, defrost it first and then pat off any excess liquid before adding it to the salad. If you’re using canned corn, make sure to drain it well before use.
• Shortcut tips: Use as many of these convenience items as you like for faster, easier prep: frozen or canned corn, pre-shredded cheese, store-bought precooked bacon, or store-bought ranch dressing.

Keywords:Side Dish Recipe, Crack Corn Salad, Labor Day, Corn Salad, Ranch Dressing

Disclosure: This site contains paid advertising and affiliate links. In Good Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.