Crack Corn Salad
Ingredients
- 4 cups cooked corn kernels (fresh, frozen, or canned)
- 1½ cups mayonnaise
- ½ cup sour cream
- 1 (1-oz) packet ranch dressing mix
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- 2 cups shredded cheddar cheese
- 1 cup cooked, chopped bacon
- 3 green onions, chopped
- Salt and pepper, to taste
Instructions
- In a large mixing bowl, whisk together the mayonnaise, sour cream, ranch dressing mix, garlic powder, onion powder, and paprika until completely smooth and creamy.
- Add the corn kernels, shredded cheddar cheese, chopped bacon, and green onions. Toss everything together until evenly coated in the dressing.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld together.
- Just before serving, taste and season with salt and pepper as needed. Serve chilled.
Notes
- For best results, make this salad the night before. The flavor improves significantly after an overnight chill.
- If using canned or frozen corn, drain and pat dry before adding to prevent a watery dressing.
- Cook bacon until very crispy so it holds its crunch even after chilling.
- Add avocado or fresh tomatoes right before serving - not during prep - to avoid excess moisture.
- Stores in an airtight container in the refrigerator for up to 3–4 days.