Name: Crack Corn Salad Recipe: A Refreshing Delight Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 4 cups sweet corn (fresh, canned, or thawed frozen); ¼ cup green onions, chopped; 1 jalapeño, finely diced; ½ cup Ranch salad dressing (store-bought or homemade); 1 cup cheddar cheese, shredded; Juice of 1 lime; 1 teaspoon garlic powder; Kosher salt, to taste; Freshly ground black pepper, to taste; 1½ cups mayonnaise; ½ cup sour cream; ⅓ cup whole milk; ¼ cup buttermilk; ¼ teaspoon onion powder; 2 garlic cloves, minced; 2 tablespoons lemon juice; 1 teaspoon fresh dill; Salt and pepper, to taste

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Introduction

Crack Corn Salad is a vibrant and flavorful dish perfect for a quick lunch or a side at your next barbecue. Featuring sweet corn, and a creamy ranch dressing, this salad combines refreshing and savory elements in every bite.

A white bowl filled with a colorful corn salad sits on a white marbled surface. The salad has one main layer of bright yellow corn kernels mixed with small pieces of light brown bacon, and sprinkled with fresh green herbs and chopped green onions. The corn looks juicy and fresh, with a slight shine. Around the bowl, you can see a red and white checkered cloth, a garlic bulb, and a wooden spoon, all adding a cozy feel to the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups sweet corn (fresh, canned, or thawed frozen)
¼ cup green onions, chopped
1 jalapeño, finely diced
½ cup Ranch salad dressing (store-bought or homemade)
1 cup cheddar cheese, shredded
Juice of 1 lime
1 teaspoon garlic powder
Kosher salt, to taste
Freshly ground black pepper, to taste

Instructions

Step 1: If making homemade ranch dressing, whisk together 1½ cups mayonnaise, ½ cup sour cream, ⅓ cup whole milk, ¼ cup buttermilk, ¼ teaspoon onion powder, 2 minced garlic cloves, 2 tablespoons lemon juice, 1 teaspoon fresh dill, and salt and pepper to taste until smooth. Set aside or refrigerate.
Step 2: In a large bowl, combine the sweet corn, green onions, diced jalapeño, shredded cheddar cheese, garlic powder, lime juice, salt, and pepper.
Step 3: Add ½ cup of ranch dressing to the mixture and stir until everything is well coated. Add more dressing if a creamier texture is desired.
Step 4: Optional: Chill the salad for 30 minutes before serving to allow the flavors to meld together. Garnish with fresh herbs like parsley or dill if desired.

Tips & Variations

For a spicier kick, leave the jalapeño seeds in or add a dash of hot sauce to the dressing.
Use smoke-flavored paprika instead of garlic powder for a subtle smoky depth.
Substitute cheddar cheese with a plant-based cheese for a vegan-friendly option.
Add diced avocado for extra creaminess and nutrition.
Fresh herbs such as cilantro or chives make great garnishes to enhance freshness.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. This salad is best enjoyed chilled, but you can let it sit at room temperature for 10–15 minutes if it tastes too cold from the fridge.

How to Serve

A close-up view of a bowl filled with creamy corn salad, showing three layers: bright yellow corn kernels form the main and top layer, interspersed with small pieces of creamy white dressing-coated bits and tiny pinkish-red diced vegetables evenly spread throughout, with bits of green herbs scattered on top adding a fresh color contrast; the bowl is white with a speckled dark gray outside texture, containing a wooden spoon partially immersed on the right side, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad up to a day in advance. Just keep it covered and refrigerated. Adding the dressing right before serving will help keep the texture fresh.

What can I use if I don’t have jalapeño?

If you prefer less heat, substitute jalapeño with mild green bell pepper or omit it entirely for a milder flavor.