Crack Corn Salad Bacon Jalapeno (Printer-Friendly Version)
Bold flavors from corn, bacon, jalapenos, and creamy ranch make this crunchy side ideal for cookouts.
# Required Ingredients:
→ Vegetables
01 -
600 g sweet corn kernels, fresh (cut from cob), or frozen and thawed, or canned and drained
02 -
2 green onions, thinly sliced
03 -
2 jalapeños, seeds removed and finely diced
→ Protein
04 -
6 slices streaky bacon
→ Dairy
05 -
100 g cheddar cheese, shredded
→ Dressing
06 -
120 ml jalapeño ranch dressing
# Step-by-Step Instructions:
01 -
In a large skillet over low heat, cook bacon until crisp. Transfer bacon to a plate lined with paper towel to drain excess fat.
02 -
Wipe most of the bacon fat from the skillet, leaving 1–2 tablespoons behind. Raise heat to medium and add corn. Cook, stirring occasionally, for 4–5 minutes or until just tender. Remove from heat and let cool for several minutes.
03 -
In a large bowl, add corn, crumbled bacon, diced jalapeños, green onions, and shredded cheddar. Pour jalapeño ranch dressing over and toss until evenly coated. Taste and adjust seasoning if necessary.
04 -
Cover tightly and refrigerate for at least two hours before serving. Toss once more to redistribute ingredients and garnish with extra green onions if desired.
# Handy Cooking Tips:
01 -
Salad tastes even better after chilling and can be prepared up to a day ahead. For best texture, toss well before serving.