Crack Corn Salad: A Flavorful, Creamy Summer Dish

Crack Corn Salad is a creamy, smoky, and slightly spicy dish that combines sweet corn, crispy bacon, sharp cheddar cheese, and a tangy ranch dressing. This salad is perfect for summer picnics, barbecues, or a fun side dish at any gathering. The added jalapeños give it a bit of heat, while the creamy dressing ties it all together.

Why Make This Recipe

Irresistible Flavor

This salad is packed with flavor from the sweet corn, savory bacon, and sharp cheddar cheese. The jalapeños and ranch dressing add a delightful creaminess and a little kick, making this salad impossible to resist.

Quick and Easy

This dish comes together quickly, with only about 20 minutes of prep time. You can easily adjust the heat level by adding more or less jalapeño, and the ingredients are simple and easy to find.

Perfect for Summer

Crack Corn Salad is a great addition to any summer meal. Whether you’re grilling, having a picnic, or hosting a party, this salad will be a hit with your guests. Plus, it can be made ahead of time and stored in the fridge, allowing the flavors to meld together.

Ingredients & Substitutions

• 6 ears of corn (about 3-5 cups of corn): Fresh corn on the cob gives this dish a sweet, crisp texture. You can also use frozen corn, but fresh corn adds the best flavor and crunch.
• 10 strips bacon: Bacon adds a smoky, savory flavor to the salad. You can substitute turkey bacon or leave it out for a lighter version.
• 1/4 cup green onions: Green onions add a mild onion flavor and a pop of color. You can substitute with red onions for a stronger flavor.
• 1 cup sharp cheddar cheese, shredded: Cheddar cheese adds richness and sharpness. You can use mild cheddar or even a blend of cheeses like mozzarella and cheddar for a creamier texture.
• 1 jalapeño, seeded and finely diced: Jalapeños give the salad a bit of spice. You can adjust the heat by removing the seeds or using a milder pepper like poblano.
• 1 clove garlic, grated or finely minced: Garlic adds savory depth to the dressing. You can use garlic powder in a pinch if you don’t have fresh garlic.
• 1 cup jalapeño ranch (store-bought): Store-bought jalapeño ranch dressing saves time. You can substitute regular ranch dressing if you prefer less heat.
• Salt and pepper to taste: Adjust the seasoning based on your preferences.

For the Creamy Jalapeño Lime Ranch (Optional):

• 3/4 cup mayo: Mayonnaise forms the base of the ranch dressing. You can use light mayo or Greek yogurt for a lighter version.
• 3/4 cup sour cream: Sour cream adds tang and creaminess. You can substitute with Greek yogurt for a lighter, protein-packed option.
• 1 tablespoon dry ranch seasoning: Adds the familiar ranch flavor. You can substitute with a homemade ranch seasoning mix if preferred.
• 1/2 tsp garlic powder: Garlic powder enhances the savory flavor of the dressing. You can use fresh garlic if you prefer.
• 1/2 tsp salt: Adjust salt to taste.
• 1/2 cup pickled jalapeños: Pickled jalapeños provide tang and heat. You can use fresh jalapeños for a different flavor profile or adjust the amount for more or less heat.
• 2 tablespoons juice from pickled jalapeños: The juice adds an extra layer of flavor and spice. You can skip this if you prefer a milder dressing.
• 3/4 cup cilantro (large stems removed): Cilantro adds freshness and brightness. You can substitute with parsley if you’re not a fan of cilantro.
• 1 tablespoon lime juice: Lime juice adds a zesty, tangy flavor to the dressing.
• 1/4 cup buttermilk (or milk): Buttermilk helps thin the dressing and adds a slight tang. You can substitute with regular milk if needed.

Step-by-Step Instructions

For the Crack Corn Salad:

1. Cook the bacon: Preheat the oven to 400ºF. Line a baking sheet with parchment paper and lay out the bacon strips. Bake for 10-15 minutes, watching carefully to avoid overcooking. Once done, transfer the bacon to a paper towel-lined plate to absorb excess grease. Chop the bacon into small pieces once cooled.
2. Cook the corn: Wipe out most of the bacon grease from the skillet, leaving 1-2 tablespoons. Increase the heat to medium and add the corn to the skillet. Cook for 4-5 minutes, stirring occasionally, until the corn softens and takes on a little color. Allow the corn to cool for a few minutes.
3. Prepare the salad: In a large bowl, combine the cooked corn, bacon, diced jalapeños, green onions, shredded cheddar cheese, and cherry tomatoes. Pour the jalapeño ranch dressing over the ingredients and toss until evenly combined.
4. Chill and serve: Cover the salad tightly and refrigerate for at least 1-2 hours to allow the flavors to meld together. Taste and adjust with salt and pepper if needed. Serve chilled, topped with extra green onions or cilantro if desired.

For the Creamy Jalapeño Lime Ranch (Optional):

1. Prepare the dressing: In a food processor or blender, combine cilantro leaves, pickled jalapeños, and their juice. Puree until mostly smooth, scraping down the sides as needed.
2. Mix the dressing: In a separate bowl, combine the mayo, sour cream, ranch seasoning, garlic powder, salt, and lime juice. Stir well to combine.
3. Combine: Add the cilantro-jalapeño puree to the mayo mixture and stir until smooth. Add buttermilk a little at a time until the dressing reaches your desired consistency.
4. Store: Transfer the dressing to a mason jar or airtight container and refrigerate for up to 5 days. It’s best served chilled to allow the flavors to develop.

How to Serve Crack Corn Salad

This salad can be served as a side dish at a barbecue or picnic, or you can enjoy it as a main dish on its own. It pairs well with grilled meats, especially chicken or pork, and can also be served as a topping for tacos or as a dip with tortilla chips.

How to Store Crack Corn Salad

Store leftovers in an airtight container in the refrigerator for up to 1 day. The salad may release moisture over time, so it’s best to enjoy it fresh, but it will keep for a day or two in the fridge.

Tips to Make Crack Corn Salad

1. Adjust the heat: If you want a milder version, use less jalapeño or opt for a milder pepper like poblano. You can also remove the seeds from the jalapeños to reduce the heat.
2. Make ahead: This salad tastes even better after sitting in the fridge for a few hours, so feel free to prepare it ahead of time for parties or picnics.
3. Use leftover corn: If you have leftover grilled or roasted corn, you can use it in this salad for extra flavor.

Variations

• Add more veggies: You can add additional vegetables like bell peppers, cucumbers, or avocado for extra crunch and flavor.
• Vegan version: Swap the bacon for smoked tempeh or omit it, and use vegan mayo and sour cream for the dressing.
• Sweetness: Add a handful of diced mango or pineapple for a sweet contrast to the spicy and smoky flavors.

FAQs

Can I make this ahead of time?
Yes, this salad is even better after sitting for a few hours in the fridge. The flavors have more time to combine, and it’s perfect for meal prep.

Can I use frozen corn?
Yes, you can use frozen corn if fresh corn is not available. Just make sure to thaw and drain it before using it in the salad.

Can I freeze this salad?
It’s not recommended to freeze this salad as the creamy dressing may separate. It’s best served fresh or within a couple of days.

Conclusion

Crack Corn Salad is a delicious and refreshing dish that brings together sweet corn, crispy bacon, and a creamy, tangy dressing. It’s perfect for summer gatherings, picnics, or as a side dish to any meal. With its bold flavors and versatility, this salad is sure to become a favorite.

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