Delicious Crack Corn Salad: The Perfect Summer Potluck Side

This Crack Corn Salad is a creamy and savory summer side that combines sweet corn, crispy bacon, and sharp cheddar cheese, perfect for potlucks.

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Prep Time 15

Refrigeration Time 2

Total Time 2 15

Servings: 8 servings

Course: Salads

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

3 cups corn kernels fresh, frozen, or canned
1 cup mayonnaise or Greek yogurt for a lighter version
1 cup sour cream or low-fat sour cream if preferred
1 packet ranch dressing mix choose your favorite seasoning blend
1 teaspoon garlic powder fresh garlic can replace it
1 teaspoon onion powder finely chopped green onion can be a substitute
1 teaspoon paprika smoked paprika can be used for a twist
1.5 cups cheddar cheese shredded, or use pepper jack for spicy
1 cup bacon cooked and crumbled; turkey bacon is a lighter option
0.5 cups green onions chopped; chives make a great substitute
to taste salt
to taste pepper

Equipment

mixing bowl

Method

Preparation

In a large mixing bowl, whisk together mayonnaise, sour cream, and ranch dressing mix. Add garlic powder, onion powder, and paprika; whisk until smooth.
Add the corn kernels, cheddar cheese, crumbled bacon, and chopped green onions. Gently toss until everything is evenly coated.
Cover and refrigerate for at least 2 hours, or preferably overnight, to let flavors meld.
Before serving, taste and adjust seasoning with salt and pepper. If too thick, add a splash of milk to achieve desired creaminess.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 8gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 25mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 1mg

Notes

This salad can be prepared a day ahead for optimal flavor. Store in an airtight container and consume within 3-4 days.

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