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Crack Corn Salad

Crack Corn Salad is a creamy, crunchy potluck corn salad made with well-drained sweet corn, crispy bacon, sharp cheddar, and ranch-seasoned dressing. After a quick chill, it turns into an ultra-coating, bite-every-time side dish with bacon and cheddar in every forkful.
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Prep Time 15 minutes
chilling 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Sweet corn, whole kernel
  • 3 can (15 oz) whole kernel corn, well drained (or 4 cups fresh/frozen corn) Drain very thoroughly and press out excess liquid for the best creamy-crunchy texture.
Crispy bacon
  • 8 strip bacon Cook until crispy and crumble; reserve some for topping.
Sharp cheddar cheese
  • 1.5 cup sharp cheddar cheese, shredded Use freshly shredded for smoother melting and better coating.
Green onions
  • 0.5 cup green onions, sliced Reserve some for topping before serving.
Ranch dressing base
  • 1 cup mayonnaise
  • 1 packet (1 oz) ranch seasoning mix
  • 0.25 tsp garlic powder
  • 0.05 cracked black pepper to taste Add gradually; taste before chilling.

Method
 

Prep and drain corn
  1. Drain the whole kernel corn very thoroughly and press to remove as much liquid as possible to prevent the salad from getting watery.
Make the ranch dressing
  1. Whisk together the mayonnaise, ranch seasoning mix, garlic powder, and cracked black pepper until smooth and fully combined.
Mix the salad
  1. Add the drained corn, crumbled bacon (reserve some for topping), shredded cheddar, and sliced green onions to a large bowl.
  2. Pour the ranch dressing over the corn mixture and toss until everything is evenly coated.
  3. Taste and adjust the ranch flavor or pepper as desired before chilling.
Chill and serve
  1. Cover and refrigerate for at least 30 minutes so the flavors blend and the dressing thickens slightly.
  2. Before serving, top with the reserved bacon and extra green onions.

Notes

For the crispest, least watery salad, drain the corn well and press it in a fine mesh strainer until you can feel it has stopped releasing liquid. Refrigerate covered for 3-4 days; it doesn’t freeze well due to texture changes from the mayonnaise and corn.