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Crack Corn Salad

Crack corn salad is a creamy, crunchy American side made with well-drained whole kernel corn, crispy bacon crumbles, sharp cheddar, and ranch-seasoned dressing. It chills for 30 minutes so every bite is coated and scoopable for potlucks.
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Prep Time 15 minutes
chilling 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Whole kernel corn, well drained
  • 3 can (15 oz) whole kernel corn Drain very thoroughly (or use 4 cups fresh/frozen corn).
Bacon, cooked crispy and crumbled
  • 8 strip bacon Cook until crisp and crumble; reserve some for topping.
Sharp cheddar cheese, shredded
  • 1.5 cup sharp cheddar cheese Shred for better melting and distribution.
Green onions, sliced
  • 0.5 cup green onions Slice and reserve a little for topping.
Mayonnaise
  • 1 cup mayonnaise
Ranch seasoning mix
  • 1 packet (1 oz) ranch seasoning mix
Garlic powder
  • 0.25 tsp garlic powder
Cracked black pepper
  • cracked black pepper Add to taste.

Method
 

Prep and mix
  1. Drain the whole kernel corn very thoroughly, pressing it to remove as much liquid as possible, then let it sit briefly to stay dry.
  2. Whisk together mayonnaise, ranch seasoning mix, garlic powder, and cracked black pepper until smooth.
  3. Combine the corn, crumbled bacon (reserve some for topping), shredded sharp cheddar, and sliced green onions in a large bowl.
  4. Pour the ranch dressing over the corn mixture and toss until everything is evenly coated.
  5. Taste and adjust ranch seasoning or pepper as desired before chilling.
Chill and serve
  1. Cover and refrigerate for at least 30 minutes so the flavors meld and the salad thickens slightly as it chills.
  2. Before serving, top with the reserved bacon and extra green onions for a fresh, crunchy finish.

Notes

Pro tip: the salad’s texture depends on moisture—drain corn aggressively (or thaw frozen corn fully and pat dry). Refrigerate in a covered container for up to 4 days; it does not freeze well due to texture changes from the mayo and cheddar. If you want a lighter version, swap half the mayonnaise for plain Greek yogurt for a tangier, lower-fat dressing.