This Sweet Corn Salad Recipe blends frozen corn, crispy bacon, ranch dressing, cheddar cheese, and green onions into an easy crowd-pleaser!
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Planning to try this recipe soon? Pin it for a quick find later!
Okay, I’ve gotta tell you about the first time I made this Sweet Corn Salad Recipe. It was one of those scorching hot summer days where you feel like you’re melting just standing still. I was hosting a backyard BBQ (yes, it was my idea), and somewhere between flipping burgers and chasing the dog away from the dessert table, I realized I forgot a side dish. Classic me, right?
So, I did what any reasonable person would do… I raided my freezer. Found a bag of frozen corn, a sad-looking pack of bacon (don’t worry, it was still good), and the ranch dressing hiding in the fridge that probably should’ve been tossed two weeks earlier (but I tasted it—don’t judge). What came out of that kitchen was this Sweet Corn Salad, and honestly? It kinda stole the show.
My dad even asked for seconds, and he’s usually too busy manning the grill to notice what’s on his plate. And from that day on? It’s been my secret weapon for potlucks, BBQs, and lazy Sunday lunches. Funny how the simplest things can become the biggest hits.
Why You’ll Love This Sweet Corn Salad Recipe?
Let’s keep it real—this salad isn’t fancy. But sometimes simple wins the race, ya know? It’s creamy, sweet, salty, and crunchy. Plus, it takes maybe 10 minutes to throw together (unless you get distracted scrolling Instagram, which…guilty).
You’ve got the sweetness from the corn, the smoky crisp bacon, the creamy ranch, the cheesy cheddar goodness, and that zing from green onions. Every bite is like a mini flavor party. And, as a bonus, you won’t break a sweat making it. No stove drama. No complicated ingredients. Just easy, peasy, deliciousness.
Ingredient Notes:
Alright, let’s break this down. Here’s what you need—and why you want it:
-
Frozen Sweet Corn (24 oz)
I use frozen because it’s easy, but if you’re the type who grills fresh corn on the cob and cuts it off? You win the gold star, my friend. -
Bacon (6 slices)
Get it crispy. I mean crispy. No limp bacon in this house! I usually cook extra because…well, bacon mysteriously disappears in my kitchen. -
Green Onions (¼ cup)
These add the perfect bite. I’ll admit, sometimes I add more if I’m feeling rebellious. -
Ranch Dressing (½ cup)
Any ranch works here. Homemade or store-bought—I’ve used both. Once I even used a chipotle ranch by accident, and it was so good. -
Shredded Cheddar Cheese (1 cup)
Sharp cheddar is where it’s at, but you can mix it up. My sister swears by using Colby Jack. You do you. -
Salt & Pepper
Season to taste. Taste again. And if you’re like me, probably add more pepper than you meant to.
How To Make Sweet Corn Salad?
Step 1: Prep That Corn
Cook your frozen corn until it’s tender. I usually boil it for a few minutes, but you can microwave it if you’re in a rush. Just make sure it cools before moving on. You don’t want a melty mess.
Step 2: Fry the Bacon
Get it nice and crispy. I use a cast-iron skillet because it makes me feel like I know what I’m doing. Chop it up once it cools (and try not to eat half of it before it makes it to the bowl… easier said than done).
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Step 3: Mix It All Up
Grab a big bowl—bigger than you think you’ll need. Dump in the corn, bacon, green onions, ranch, and cheddar. Stir it all up until everything is coated in creamy goodness.
Step 4: Taste Test (Very Important)
Give it a taste. Need more salt? More pepper? Maybe an extra splash of ranch? Don’t be shy. Adjust until it makes you do a little happy dance.
Step 5: Chill Time
Cover the bowl and stick it in the fridge for at least an hour. It tastes way better after the flavors have had time to get friendly.
Storage Options:
If by some miracle you have leftovers, pop them in an airtight container and keep it in the fridge. It’ll stay good for 2-3 days. After that? It gets a little sad and watery. And no, it doesn’t freeze well. Trust me, I tried. One word: mushy.
Variations and Substitutions:
- Spicy Kick: Add a handful of diced jalapeños or a squirt of sriracha. Spicy corn salad? Heck yes.
- Lighten It Up: Swap turkey bacon and use light ranch. Still tasty, just a little easier on the waistband.
- Vegan Version: Use plant-based bacon, dairy-free ranch, and vegan cheese. You’ll be surprised how close it is to the real deal.
- Add-Ins: Cherry tomatoes, black beans, or avocado cubes. Basically, whatever’s about to go bad in the fridge.
What to Serve with Sweet Corn Salad?
This salad doesn’t need much, but if you’re feeling fancy:
- Grilled Chicken or Steak: Classic combo. Light + hearty.
- BBQ Pulled Pork: Pile it on a bun and slap this salad on top. Game-changer.
- Fish Tacos: Yep, it works. Trust me.
- Tortilla Chips: Don’t knock it till you try it. It’s like corn salsa but creamier!
Frequently Asked Questions:
Can I make this ahead of time?
Totally! It actually tastes better after a few hours in the fridge. Just give it a stir before serving.
Can I use canned corn?
Yup. Just make sure it’s drained and patted dry. Nobody likes watery salad.
How do I keep it cold at a picnic?
Stick the bowl inside another bowl filled with ice. Or park yourself next to the cooler—whatever works.
And there you have it! My Sweet Corn Salad Recipe—it’s ridiculously easy, totally satisfying, and will probably be the first thing gone at your next BBQ. Give it a try, and let me know… did you add your own twist? Did Uncle Joe go back for thirds?
I’m all ears—drop me a comment!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Sweet Corn Salad Recipe
Ingredients
- 24 ounces Frozen Sweet Corn cooked and cooled
- 6 slices Bacon cooked and chopped
- 1/4 c Chopped Green Onions
- 1/2 c Ranch Dressing
- 1 c Shredded Cheddar Cheese
- Salt and Pepper to taste
Instructions
- Cook the corn until it becomes tender then allow it to cool.
- Prepare the bacon by cooking it until it turns crispy and then proceed to chop it into pieces.
- In a bowl combine the corn, chopped bacon and chopped green onions.
- Next stir in the ranch dressing and shredded cheddar cheese.
- To ensure a mixed salad, with flavors add salt and pepper according to your taste preference.
- Cover the salad. Let it chill in the refrigerator for at least one hour before serving.
Notes
