Ingredients
- 4 cups cooked and cooled corn kernels (fresh off the cob, thawed frozen, or canned)
- ½ cup sour cream
- 1½ cups mayonnaise
- 1 (1-oz) package ranch dressing mix
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp paprika
- 2 cups shredded cheddar cheese
- 1 cup cooked, chopped bacon (about 1 lb raw bacon)
- 3 green onions, chopped
- Salt and pepper, to taste
Instructions
- In a large mixing bowl, whisk together the mayonnaise, sour cream, ranch seasoning packet, garlic powder, onion powder, and paprika until smooth and well combined.
- Add the cooked and cooled corn kernels, crumbled bacon, shredded cheddar cheese, and chopped green onions to the bowl with the dressing.
- Gently toss all the ingredients together, ensuring everything is well coated in the creamy ranch dressing.
- Cover the bowl tightly and refrigerate for at least a few hours to allow the flavors to meld.
- Give the salad another quick stir before serving. Garnish with extra green onions or fresh herbs if desired.
Notes
- You can use fresh corn kernels off the cob, thawed frozen kernels, or canned corn.
- To save time, use pre-cooked bacon, or cook about 1 pound of raw bacon until crispy. Turkey bacon is an alternative.
- Chilling time is crucial for the best flavor; refrigerate for at least a few hours, or preferably longer.
- Salad can be made up to 24 hours in advance. Store leftovers in an airtight container in the fridge for 3-4 days.
- Optional additions include finely diced red onion, bell peppers, cherry tomatoes, cucumber, or avocado.
- Category: Side Dish, Salad
- Method: Mixing, No-Cook, No-Bake
- Cuisine: American, BBQ, Picnic
Keywords: corn salad, crack corn salad, bacon corn salad, cheddar corn salad, ranch corn salad, creamy corn salad, picnic salad, potluck salad, BBQ side dish, make ahead salad, easy salad, side dish recipe
