Crack Corn Salad
A delightful blend of sweet corn, savory bacon, and creamy dressing, making it the perfect dish for summer barbecues or potlucks.
Ingredients
Main Ingredients
- 4 cups fresh sweet corn (or frozen) If using fresh corn, remove kernels from the cob.
- 6 slices bacon, cooked and crumbled Cook until crispy for best texture.
- 1 cup shredded cheddar cheese Can swap for other cheese like cotija.
- ½ cup mayonnaise For a lighter version, use Greek yogurt.
- ¼ cup sour cream Can be substituted with dairy-free alternatives.
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste Always adjust seasoning before serving.
- Chopped green onions for garnish Offers a pop of color and flavor.
Instructions
Preparation
- Gather all your ingredients. If using fresh corn, remove kernels from the cob.
- Cook the bacon in a skillet over medium heat until crispy. Drain on paper towels.
- In a large mixing bowl, combine corn and crumbled bacon.
- Add shredded cheddar cheese and gently stir.
- In a separate bowl, whisk together mayonnaise, sour cream, apple cider vinegar, salt, and pepper.
- Pour the dressing over the corn mixture and stir until well-coated.
- Chill covered in the refrigerator for at least 30 minutes.
- Garnish with chopped green onions before serving.
Notes
Crack Corn Salad can be made ahead of time and stored in an airtight container for 3-4 days. Avoid freezing due to texture changes.