Looking for a quick and easy side dish? Try this Crack Corn Salad! Made with sweet corn, crispy bacon, cheddar cheese, and a creamy ranch dressing, it’s the perfect recipe for barbecues, potlucks, and summer gatherings. This delicious, no-fuss salad can be made in advance and is a crowd-pleaser at any event. Whether you’re serving it with grilled chicken or burgers, this corn salad is sure to be a hit. Save this simple and flavorful side dish for your next cookout!

Ingredients
- 4 cups cooked corn kernels, cooled
- 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 the mayonnaise, sour cream, ranch dressing mix, garlic powder, onion powder, and paprika until smooth.
- Add the cooked corn, shredded cheddar cheese, bacon, and chopped green onions. Toss everything together until evenly combined.
- Cover the bowl and refrigerate the salad for a few hours to let the flavors meld together.
- Taste and season with salt and pepper just before serving.
Notes
- You can use fresh corn, thawed frozen corn, or canned corn—whichever you prefer. Feel free to mix yellow and white corn for extra color.
- For convenience, use precooked bacon, or if cooking your own, about 1 pound of bacon is needed.
- Turkey bacon can be used as a lighter alternative.
Variations & Additions
- Add-ins like red onion, avocado, cucumber, cherry tomatoes, or red bell peppers make great additions to this salad.
Make-Ahead & Storage
Yes, this salad can be made in advance! Prepare it a day ahead and store it in the refrigerator until ready to serve. It will stay fresh for 3-4 days in an airtight container, making it perfect for parties and potlucks.
Here’s a detailed outline for your Crack Corn Salad recipe with the requested sections:
How to Make Crack Corn Salad
- Mix the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, ranch dressing mix, garlic powder, onion powder, and paprika until smooth and creamy.
- Combine the Ingredients: Add the cooked corn kernels, shredded cheddar cheese, bacon, and chopped green onions to the bowl. Toss everything until the corn is fully coated in the dressing.
- Chill: Cover the bowl with plastic wrap and refrigerate for a few hours to allow the flavors to blend and develop.
- Serve: Before serving, taste the salad and adjust with salt and pepper as needed. Enjoy it cold!
Helpful Tips & Frequently Asked Questions
- Can I use canned or frozen corn? Yes! You can use fresh corn off the cob, thawed frozen corn, or canned corn (drained). They all work great in this recipe, so choose what’s most convenient for you.
- Can I make it in advance? Absolutely! This salad can be prepared up to a day in advance. In fact, refrigerating it allows the flavors to meld for even better taste.
- Can I use turkey bacon? Yes, turkey bacon is a great lower-calorie alternative to regular bacon and works just as well in this salad.
- What if I don’t have ranch seasoning mix? You can make your own by mixing dried parsley, dill, garlic powder, onion powder, and a pinch of salt.
- How long will it last? This corn salad will stay fresh for 3-4 days when stored in an airtight container in the refrigerator.
What to Serve with Fresh Corn Salad
This Crack Corn Salad pairs wonderfully with:
- Grilled meats like steak, chicken, or pork chops
- Barbecue dishes such as ribs or pulled pork
- Burgers or hot dogs for a casual summer meal
- It’s also perfect for potlucks, picnics, and outdoor gatherings as a refreshing side dish!
Serve it alongside baked beans, coleslaw, or potato salad for a complete meal.
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