Description
A creamy, cheesy, bacon-loaded corn salad seasoned with a bold ranch dressing that comes together in just 15 minutes. Sweet, smoky, tangy, and completely addictive — this is the ultimate no-cook side dish for any occasion.
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 bowl, whisk together the mayonnaise, sour cream, ranch dressing mix, garlic powder, onion powder, and paprika until completely smooth.
- Add the corn kernels, shredded cheddar cheese, chopped bacon, and green onions to the bowl.
- Fold everything together until evenly coated in the creamy ranch dressing.
- Taste and adjust with salt and pepper as needed.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to fully develop.
- Stir well before serving and top with a pinch of paprika and extra green onions for garnish.
Notes
- Freshly shredded cheddar melts more smoothly into the salad than pre-shredded — worth the extra minute.
- Char the corn in a hot dry skillet for smoky depth before adding it to the bowl.
- Overnight refrigeration makes this salad taste even better the next day.
- Prep Time: 10 minutes
- Cook Time: 5 minutes