Description
A rich and creamy corn salad loaded with crispy bacon, sharp cheddar cheese, and green onions, all tossed in a bold ranch-seasoned mayonnaise dressing. Ready in 15 minutes with no cooking required, this addictive side dish is the first thing to disappear at any gathering.
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 smooth and well combined.
- Add the cooked corn kernels, shredded cheddar cheese, chopped bacon, and green onions to the bowl.
- Toss everything together until fully coated in the creamy ranch dressing.
- Taste and season with salt and pepper as needed.
- Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.
- Give it a final toss before serving and garnish with extra green onions or a pinch of paprika if desired.
Notes
- Use freshly shredded cheddar instead of pre-shredded for a creamier, meltier texture throughout the salad.
- Char the corn in a dry skillet for 3–4 minutes before adding for a smoky depth of flavor.
- Make it the night before — the flavors get even better after a full night in the fridge.
- Prep Time: 15 minutes
- Cook Time: 0 minutes