Crack Corn Salad

Why You’ll Love This Recipe

I love this recipe because it’s quick to throw together, full of bold flavor, and doesn’t require any cooking. It combines all the best parts of comfort food—cheese, bacon, creamy dressing—with fresh corn and a hint of spice. It’s cool, refreshing, and hearty enough to hold its own next to grilled meats, burgers, or sandwiches.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 cups corn kernels (fresh, canned, or thawed from frozen)

• 1/2 cup cooked and crumbled bacon

• 1 cup shredded cheddar cheese

• 1/2 cup chopped green onions

• 1/2 cup mayonnaise

• 1 tablespoon ranch seasoning mix

• 1/2 teaspoon garlic powder

• 1/2 teaspoon black pepper

• Salt to taste

• Optional: chopped jalapeños or diced red bell pepper for extra flavor

directions

1. In a large bowl, I whisk together the mayonnaise, ranch seasoning, garlic powder, black pepper, and a pinch of salt until smooth and well blended.

2. I add the corn, shredded cheddar cheese, crumbled bacon, and green onions to the bowl.

3. I mix everything thoroughly so the dressing evenly coats all the ingredients.

4. If I’m using jalapeños or red bell pepper, I fold them in at this point for extra crunch and flavor.

5. I cover the bowl and refrigerate for at least 30 minutes to let the flavors develop.

6. Before serving, I give it another good stir and garnish with extra bacon or green onions if I have them.

Servings and timing

This recipe makes 6 servings. It takes 10 minutes to prepare and needs at least 30 minutes of chill time. Each serving is approximately 320 kcal.

Variations

Sometimes I use sour cream or Greek yogurt in place of some or all of the mayo for a tangier, lighter version. I’ve also added black beans for extra texture and protein. For a smokier taste, I use smoked cheddar or swap in chipotle powder instead of garlic. If I want a spicier version, I mix in sriracha or hot sauce with the dressing.

storage/reheating

I store the salad in an airtight container in the refrigerator for up to 3 days. It’s best served cold and doesn’t need reheating. If it sits for a while, I just give it a stir before serving. I don’t recommend freezing this one since the texture of the mayo and veggies changes after thawing.

FAQs

Can I make this salad ahead of time?

Yes, I make it the day before and refrigerate it overnight. It tastes even better the next day as the flavors meld.

Can I use frozen corn straight from the freezer?

No, I thaw it first and pat it dry with paper towels to avoid watering down the dressing.

Is there a substitute for ranch seasoning?

If I’m out of ranch mix, I use a blend of dried dill, parsley, onion powder, garlic powder, and a pinch of salt.

Can I make this salad vegetarian?

Absolutely. I just skip the bacon or use a vegetarian bacon alternative for the same smoky touch.

What goes well with crack corn salad?

It’s perfect with grilled meats, burgers, hot dogs, or as a filling picnic or potluck side dish. I even scoop it up with tortilla chips sometimes.

Conclusion

Crack corn salad is the ultimate cool, creamy, crunchy side dish I turn to again and again. Whether I’m hosting a backyard barbecue or prepping for a summer picnic, this recipe brings bold flavor, satisfying texture, and zero fuss. It’s easy, flexible, and totally addictive—exactly the kind of dish I love to share.